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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!
This recipe looks so good! I’m planning to make it for the holidays. I have a niece who has egg allergies. Can you suggest a good egg replacer for this recipe? I was thinking apple sauce.. would you recommend it?
I also read, that soda works well.. not sure ??
Ami-
I have come across several egg replacements, apple sauce being one of them. I have also seen where milk or soy milk can used as a replacement. I hope this helps – have a great day!
-Jamie
I made these today and they are AWESOME!!! ty for the recipe :)
Joanne-
I am so glad you enjoyed the recipe. Thanks for stopping by and have a great day!
-Jamie
My stomach is nauseous from all the cupcakes I just devoured. These are soooo yum! I love Devil’s Food, as well, so I totally stuck to the original recipe. I made cookie dough frosting and now I’m regretting offering to make goodies for our Fringe party tonight. I think I might have eaten half of what I made. Ha! Thanks for posting!
Jenn-
I am so happy to hear you enjoyed the recipe. Thanks so much for stopping by and leaving your feedback – have a great day!
-Jamie
This was yum!! I hate packet cake mixes, but I had a Betty Crocker vanilla box in the pantry, so I was chuffed when I googled and found your recipe! I didn’t need to add the extra vanilla essence, and as you suggested, I omitted the coffee, putting in just the warm water. I’ve not long popped them out of my oven , and I’ve already eaten two!!! I can see from the texture, that unlike my patty cakes, which really have to be eaten on the day, these are going to be great for at least a few days! Thanks so much again, I’ll be sharing this one, it’s definitely a keeper!
Rana-
I am so happy to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback – have a great day!
-Jamie
I was very happy to find your blog but i was disappointed with this recipe it doesn’t taste like it was doctored it just tasted like boxed cake and i was really looking forward to them from all the comments. I made them for a baby shower and was embarrased but thanks anyway….
Monica-
I am sorry you did not enjoy this recipe. We’ve actually done side by side taste tests and people always prefer the boxed mix to the homemade. Thanks for leaving your feedback – I hope you enjoy the rest of your weekend.
-Jamie
Hello.. I just came across your blog and love all the great recipes you have. I want to try making this one this weekend but wanted to know what frosting do you recommend for this recipe?
Thanks
Claudia-
I am happy to hear you enjoy MBA! I would recommend a basic buttercream initially, but I’ve been able to use many different flavors of frosting with this recipe and all turn out delicious. I have added the link to a buttercream to try – Have a great day!
https://www.mybakingaddiction.com/buttercream-frosting-recipe/
-Jamie
Hi. I was wondering if you can substitute the oil for applesauce?
Thanks!
Ann-
I have not attempted this substitution, so I cannot comment on how it will work. If you give it a whirl, let me know how it goes. Have a great day!
-Jamie
Hi Jamie. I made this recipe in 9″ cake pans. It is delicious. However, the cakes fell and they were only about 1/2″ thick and they separated from the side of the pan. Kind of spongy but delicious. They came out of the oven nice and tall :( Any suggestions?
Diane
Hi! That is weird that they deflated that much. I have used this batter countless times for cakes and I have never had an issue. If I think of any possible reasons, I’ll certainly get back to you, but right now I am kind of baffled.
-Jamie
I have made this recipe a few times (cupcakes) and they were perfect. Last night I tried the recipe in cake form (2 12 inch and 2 8 inch for a tiered cake) with vanilla mix and pudding and my cakes deflated and also separated from the sides…every one. Hoping I can save them by cutting the sides and tops!
I agree that the cake came out spongy. I’m surprise noone else said it was. I made mini cupcakes.
Awesome idea! Who would be the wiser if the mix is doctored up? ;)
I bake all the time, always seeking out amazing recipes, and your website is honestly the best one I’ve come across for delicious, consistent recipes! You’re a huge inspiration to me, and you have incredible talent. From one passionate baker to another, cheers!
Thank you so much for your recipes. Love you, gal. Lol :)
Lisa-
You are very sweet! Thanks so much for stopping by and following MBA!
-Jamie
I just made these yesterday for my hubby’s family. Everybody loves it and please ask me to these cupcakes again. WOW!!
Joey-
I am so happy to hear you enjoyed the recipe – thanks so much for leaving your feedback! Have a great day!
-Jamie