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UPDATE: Please visit this post for an update of this recipe using a 15.25 ounce cake mix.
Although I usually bake from scratch, I’m a firm believer that every baker needs a couple of tricks to tuck in their apron pockets.
One of my absolute favorite chocolate cake recipes comes from {gasp} a boxed cake mix. But it’s not just any boxed mix, it’s an incredibly moist and chocolatey recipe that’s perfect for layered cakes, bundt cakes and of course – cupcakes.
There are many reasons to adore this doctored up cake mix and number one on that list is that it’s super moist. I love using this recipe when I have to make cupcakes a day or so in advance because I know that they’ll still taste perfectly fresh – even after being stored for 24 hours.
The batter is also really thick, so it’s a great consistency for suspending little surprises inside cupcakes. You already know I’m kind of obsessed with nestling candy into my cupcakes, and this ultra thick batter is ideal for that technique.
Another reason that it’s one of my go-to recipes is because it’s pretty much fool-proof. Toss everything into a large mixing bowl, mix until it’s combined and it comes out perfect every single time. This makes it a great recipe for baking newbies and kids alike.
My favorite desserts using this recipe
Heath Bar Cupcakes
Oreo Cake
Cadbury Creme Egg Cupcakes
Take 5 Cupcakes
Peanut Butter Cup Cupcakes
I’ll be the first to tell you that baking a cake from scratch can be an incredibly fun and cathartic experience. But use the tools and ingredients that give you the results you want. I’ve yet to be able to recreate the perfection of this doctored up box mix on my own (not that I don’t keep trying), and if it means a fabulous cupcake in shorter time, then give yourself a break and go for it.
[pinit]
Doctored Up Cake Mix Recipe
Ingredients:
- 1 (18.25 ounce) package devil’s food cake mix (see note below)
- 1 (3.4 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water (see note below)
Directions:
- Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
- Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
- Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For Bundt Cakes
- Pour the batter into a well-greased, 12-cup bundt cake pan.
- Bake at 350°F for approximately 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- If desired, drizzle the cooled cake with your favorite recipe for chocolate ganache.
For 9-inch Layer Cakes:
- Pour batter evenly between 2 greased 9-inch cake pans.
- Bake at 350°F for 25-30 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean.
- Frost cooled cake with your favorite buttercream recipe.
Notes:
- My favorite Devil's Food Cake is Betty Crocker - Pudding in the mix.
- If you don't have instant espresso granules, you can sub in 1/2 cup warm coffee.
- The espresso in this recipe really just deepens the chocolate flavor, but if you aren't into the whole coffee thing, just use 1/2 cup warm water.
- UPDATE: Please visit this post for an update of this recipe using a 15.25 ounce cake mix.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
Tried this receipe and its the most moist receipe ive tested thus far. Thank you.
How can i use this receipe to make a vanilla cupcake version? What would need to be substituted?
I agree with you on that particular Devil’s Food cake mix…it’s the best. I was curious…what kind of frosting is used in the picture of your cupcake? And what did you use for the chocolate drizzle? Thanks!
Hi, Julie! I used this buttercream frosting recipe, and I’ve always enjoyed this chocolate ganache. Enjoy!
I have recipe for Kailua Cake that is very old. We lost it at one point and had to recreate it. Seems very similar to this recipe however mine usually comes out flatter than I remember for a bundt cake. I am wondering if it is because my recipe only calls for 2 eggs and 1 1/3 cup water.
Here it is: 1 pkg devils food cake mix; 1 small pkg instant chocolate pudding; 2 eggs; 1/2 cup veg oil;
1 1/3 cups water; 8 oz sour cream; 1/4 cup kahlua. Mix, bake, dust with confectioner’s sugar.
I would appreciate any help with this. Thank you
Kathleen Gonsalves
Hi, Kathleen! I could think the number of eggs would change the cake a bit. Try adding two extra eggs and less water and see what happens. I’d love to hear the results!
CCan you use a instant pudding mix?
Hi, Diana! Instant pudding mix is perfect for this recipe. I hope you enjoy it!
I have used this recipe numerous of times from cupcakes to sheet cakes, this recipe is amazing, thanks so much for sharing :)
Hi, Debbie! I’m so glad you enjoy the recipe. All the best to you!
I was reading the reviews and sounds good. I was just wondering 1 cup of oil, that’s a lot of oil. So it is 1 cup?
Beverly-
Yes it is one cup of oil. You can also visit this post for an updated version of this recipe using the newer 15 oz packaging of cake mix. https://www.mybakingaddiction.com/cake-mix-recipe/
-Jamie
Hi! I want to try this recipe, but I don’t know if I’ll be able to get pudding… Usually I bake my cupcakes with milk and butter instead of water and oil. Do you think if I switch it up and not use the pudding, it’ll come out ok?
Arianne-
You can skip the pudding and use the milk and butter. The cake will have a slightly different texture without the pudding but will still be fine. I hope this helps.
-Jamie
I made this as a bundt cake for my son’s birthday. We were in Denver, and I altered the recipe a bit to adjust for the high altitude. It turned out great, and was delicious!
High Altitude: Add one egg and reduce the oil to 3/4 cup. Bake at 370 degrees F.
Shannon-
I’m so glad the recipe worked for you and thanks for the high altitude tips!
-Jamie
I love love love all your beautiful recipes. I would really like to know how do you make your frosting? I can never get mine to look that or stay puffy like that.
Betty, fluffy frosting is all about the amount of air in it. Keep beating it with your whisk attachment, or whisk beaters on a hand mixer. Getting more air into it will make it look puffy.
– Jamie
Hi,
I was wondering if you can suggest a substitution for the cup of oil? I can’t tolerate oil in lots of baking recipes (bad reflux)….
Thank you, can’t wait to make this!!
Hi Rose,
I’m not sure what you could substitute. I know some recipes work okay with applesauce to replace the oil, but as this is a recipe that uses cake mix, I’m not sure it would work.
– Jamie