This post may contain affiliate links. Please read our privacy policy.
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 excited to make these cupcakes for my son’s party next weekend. Just to clarify, however, despite the new reduced size cake mix, you’ve only reduced the size of the pudding, but not the quantities of the other ingredients – ie. the 4 eggs and 1 cup each sour cream and oil remain the same?
I really enjoy your blog and have gotten many great ideas! Thanks!
Jes
Jes-
That’s correct, I have left everything else the same. I hope the recipe works well for you. Have a great day.
-Jamie
Jamie, these cupcakes are awesome I just made a batch and love them. I am going to use this recipe for the grooms table at my son’s wedding, you said they hold up well for 24 hrs. Could you refrigerate or freeze them any sooner than that, then defrost and put your icing on? Just trying to do as much as possible before the wedding. Thank you so much.
Carolyn-
I’m so happy to hear you enjoyed the recipe. Thanks so much for coming back and letting me know how the recipe worked for you!
-Jamie
Can this recipe be used for sheet cakes?
Janee-
I have not attempted this recipe using a sheet pan, but I’m thinking it will do just fine. If you give it a whirl, definitely let me know how it goes. Thanks for stopping by.
-Jamie
just to confirm….you use the pudding in the mix AND another box of pudding….thank you for your help…sounds delish
Mandy-
Yes, I still add the pudding. However, some boxed mixes have been reduced to 15 or so ounces, so I now use the smaller (3.4 ounce) packages of instant pudding mix. I hope this helps.
-Jamie
I just made these for my mom’s friend and his son for a pool party we’re having tomorrow to celebrate my sophomore year of college. My mom was wary of the “complications” involved in baking cupcakes from scratch on such short notice so she just brought me a packaged mix to make. I, being so stubborn and set in my ways, decided i needed more of a challenge to entertain me while i baked. I found this recipe and substituted the sour cream for greek yogurt… AMAZING!
the second they started baking my house smelled almost exactly like the disneyland bakery, but better! They’re delicious and I can’t wait to show my mom how perfect they are! Thank you so much for posting these!!!!
Cathy-
I’m so happy to hear that you enjoyed the cupcakes recipe. Thanks so much for coming back and telling us your thoughts! Have a great day.
-Jamie
will this recipe stack well? i’m making a neopolitan layered 2 tier cake and was wondering if this is firm enough.
Lorraine-
Yes, it definitely stacks well! :)
-Jamie
I made the bundt cake version and didn’t have chocolate pudding so I omitted it while keeping all other quantities the same and it turned out really yummy and moist. I made my own chocolate sauce and drizzled it over the cake as well and thought the flavor and sweetness were just right. Definitely a good recipe to have handy and can’t wait to try the vanilla version. Thanks Jamie.
I used this for lemon cupcakes! I used a white cake mix, lemon pudding mix and 1/2 cup of lemonade instead of water or coffee. they turned out so moist and delicious! I got rave reviews at work. I’m going to try this recipe with various flavors. thanks! :)
These are SO good! I’ve made them several times and they are always a big hit. I made them just yesterday to take to a friend’s house for lunch today. For topping, I made the Nutella frosting. Delicious! Thank you for another great recipe!
Heather-
I am so glad to hear you enjoyed the recipe! Thanks for reporting back.
-Jamie
I normally don’t ever use a cake mix, but I’d like to make a cake that has a lot of other stuff going on with it. I’d love to cut down on my time by not having to make the cake itself from scratch! My question is…the cake in the original recipe calls for 3 8 in. cake layers…any idea if this would be enough for that? Thanks!