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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 had been wanting to try this recipe since receiving it by email weeks ago. I now live with a lover of mint and found an elegant version of jr mints at Trader Joe’s which I thought would be a lovely center for a chocolate mint version of your cupcakes! But what to use for the topping? I found a simple ganache recipe using 1 cup heavy cream and 1 cup milk chocolate chips plus flavoring (mint -of course- and vanilla) which I cooled over ice and then beat ’til stiff and spread on the cupcakes. I stopped there but some chocolate or mint flourish would have been nice. I left out the coffee in this batch because the lot of my new family are neither coffee-drinkers nor dark chocolate fans…..yet! Also, I neglected to notice that the recipe calls for a 5.9 oz box of pudding and I had only gotten 3.9 oz (on sale of course). In all, the cupcakes were a wonderful success and my husband loved them!
Oh my goodness, I made these cupcakes for my husband to take to work for a meeting and I received rave reviews. These were the best cupcakes I have ever made! Thank you for the wonderful recipe. I plan to make Red Velvet cupcakes for the 4th of July using a Duncan Hines mix and wondered it I can use the same ingredients? Thank you so much
I recently stumbled on your website and love the recipes! I was especially excited to try this out – as I have never made a cake from scratch (one day…) I tried this out this weekend – and it was the most moist cake I have ever had! I could taste the rich chocolate pudding in it. This will be my standard cake recipe – and I think I will give it a shot with other mix/pudding combos! Thank you!
Mjika-
I am so happy to hear that you enjoyed the recipe! Thanks so much for taking the time to report back on your experience with it. Have a great day.
-Jamie
I made this recipe and added a quarter cup of Kahlua and they were amazing!! If I wanted to add say Ferrer Rocher chocolates like with the brownie recipe you just posted should I freeze them or just cut them up?
Patricia-
That’s pretty brilliant! I didn’t have an issue with the Ferrero Rocher candies disappearing into the brownies, so I think they’ll be fine in the cupcakes too! Let me know how it goes.
-Jamie
Sorry for not getting back sooner…. I ended up refrigerating the Ferrero Rocher and cutting them in half and hiding a half inside each cupcake then made a nutella buttercream frosting and topped each cupcake with a whole Ferrero Rocher…needless to say they were a hit!!
OH my goodness these look heavenly! It’s so great to be back in the states and catching up on all your posts for the past three months :) I love doctored up cake mixes. I know a discount grocery store where you can get cake mixes for $1… I’m about to have a lot of fun. :)
Just finished making it and it was delicious !!!
Any tips on making it flatter ? They all had a dome shaped top.
My first batch had 3 tbsp of batter and looked like muffins
My 2nd batch had 2 tbsp of batter and still puffed up.
Should I turn down the heat and cook for longer?
thanks again for sharing this yummy easy recipe :)
Rhubarb. I just made rhubarb cupcakes with white cake mix, cheesecake flavored pudding mix, and half a cup of pureed rhubarb reduced by half over low heat (in lieu of coffee or water). I filled the cupcakes with a rhubarb/orange zest compote and topped them with a rhubarb buttercream. They were great the first night, but the next day were SO much better: all the rhubarb flavor developed and exploded overnight. Seriously yummy. Try it. You’ll like it.
Can I use this recipe but omit the coffee?
ABSOLUTELY the best cupcakes ever. I made these for my daughter and son-in-law…he does not eat a lot of sweets, but he absolutely loved these cupcakes and went on and on about how good they were. I made the chocolate, with chocolate cream cheese frosting and sprinkled some Andes mint pieces over the top (as well as some in the bottom on the cupcake). Awesome goodness. Not overpowering mint flavor, just a hint.
I just made the regular chocolate ones for a wedding with the white cream cheese frosting. They were gone before the wedding cake was! thanks for the recipe. It is a keeper.
I want to try it with other flavors to see how they turn out. I’m not sure the chocolate can be beat though.
Have you done this with a white cake mix too? I SWEAR I have used a recipe just like this but with a white cake mix and vanilla pudding from your website but I can’t find it anywhere now!