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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!
I’m confused. If cake mix already has pudding in it, do you still add box of pudding? And for those who don’t want to buy whole jar of espresso powder, try Starbucks VIA instant coffee packets. Doesn’t matter which “blend” cause they’re all really strong and one packet is good for an average size recipe
Allison-
Yes, I note my favorite recipe in the notes section of the recipe – it contains pudding already, but I still add the pudding packet. I think Starbucks via would be perfect – I also listed some substitutions in the notes. Thanks for stopping by.
-Jamie
Thank you for sharing that even some of the best recipes are not totally from scratch! Lately I have been using the box mixes to make some delicious treats. Always good to have on hand!
I have a similar recipe Jamie. I make a cake every year around the holidays using a french vanilla cake mix and vanilla pudding and then, well, adding a bit (or a lot) of butter and rum to it. I thought I should try to figure out how to make it all from scratch but friends said, ‘Don’t you dare…everyone needs one of those quick to pull together mixes.’ And they’re right and you know what? It is a simply fabulous cake and I’m sure these are equally fabulous.
There are a bunch of variations that I think came out about the same time many years ago using cake mixes with pudding…long may they live!
Barb-
I have made your Rum Cake, so I can totally vouch for it’s awesomeness!
Here is a link in case any of you are interested – seriously, it’s amazing!
Jamie
I have made this recipe many times (found it via your heath bar cupcakes!) and everyone always loves it. Seriously, I get rave reviews every time I make cupcakes using this recipe!
Will this work for a doctored vanilla cake? Using vanilla box mix, vanilla pudding and omit the espresso.
Nancy-
I personally have not tried this, but I have received reports from readers that is does work. Just sub the coffee/espresso with 1/2 cup warm water. Enjoy.
-Jamie
Does the recipe work for vainilla cupcakes instead of chocolate ??
Andrea-
I personally have not tried this, but I have received reports from readers that is does work. Just sub the coffee/espresso with 1/2 cup warm water. Enjoy.
-Jamie
Whenever i use this recipe my cupcakes ALWAYS fall. not sure what I’m doing wrong. It’s so frustrating. They still taste great though. Any suggestions to keep them from falling?
Lisa-
I have had this happen too and the culprit seems to be underbaking. I have found that 22 minutes is the sweet spot for my oven, but obviously that time will vary. Hope this helps.
-Jamie
Thx Jamie! I’ll try adding more time to see if that helps.
That just happened to my first batch!!! They tested clean with a toothpick, then fell after I took them out of the oven. I’ll bake the next batch longer.
love this! This is a keeper!
could you sub plain greek yogurt for the sour cream?
Mb-
I think that would work just fine! Great idea.
-Jamie
Looks great – Question Ducan Hines and Betty Crocker have reduce their cake mix box by 3 ounces will this effect the recipe.
Leana-
I just made these last night and used a newly purchased Betty Crocker Mix and didn’t notice a difference at all. I didn’t even realize they scaled back on the size. Thanks for the info and for stopping by!
-Jamie