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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.
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Doctored Up Cake Mix Recipe

Yield: 24 cupcakes

Prep Time: 10 minutes

Cook Time: 18-22 minutes

Print 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:

  1. Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  2. 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.
  3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
  4. 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.
  5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For Bundt Cakes

  1. Pour the batter into a well-greased, 12-cup bundt cake pan.
  2. 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.
  3. If desired, drizzle the cooled cake with your favorite recipe for chocolate ganache.

For 9-inch Layer Cakes:

  1. Pour batter evenly between 2 greased 9-inch cake pans.
  2. Bake at 350°F for 25-30 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean.
  3. 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.
My Baking Addiction adapted from All Recipes All images and text ©

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175 Comments

  1. Teresa says:

    Hi Jamie. what size is your scoop p´lease???

    Reply
    1. Jamie says:

      Teresa, I use the OXO large cookie scoop for cupcakes.
      – Jamie

  2. Annette says:

    I made this recipe using the 15.25 oz box cake and 3.9 oz pudding mix. I left everything else as stated in original recipe and it turned out great!

    Reply
    1. Jamie says:

      Annette-
      Thanks so much for the feedback. I am happy to hear it turned out so well. Have a great day.
      -Jamie

  3. Joan says:

    I made these cupcakes for my dad’s birthday to take to his Silver Sneakers class. He said everyone LOVED the cupcakes and they were so moist. Thank you for another great recipe!

    Reply
    1. Jamie says:

      Joan-

      You are so welcome! I’m thrilled that the recipe went over well. Have a fantastic day!

      -Jamie

  4. MB says:

    This recipe is awesome, made it a few times now most recently for my son’s birthday party everyone raved about the cake. This is a great recipe to have up my sleeve.

    thanks so much for sharing I will be checking your site more often for some new recipes

    Reply
    1. Jamie says:

      Thank you so much! It’s great to hear that you enjoyed the recipe, and thank you for following!

      -Jamie

  5. Novice Baker says:

    Hi, I need to make a chocolate cake with no dairy. Can I sub mayo for the sour cream? Would I do the same amount, more/less? Also why do you use warm water over cold water?

    Reply
    1. Jamie says:

      Hi there,
      Mayo contains eggs, so I’m not sure how that would work. Could you use lactose free diary products, or perhaps goat milk yogurt in place of sour cream? If not, I really don’t know how that would go. As for warm water vs. cold, the warm water causes some reactions within the pudding that are necessary for the process of the cake to bake correctly. Cold water will not cause these reactions.
      – Jamie

  6. Katerina says:

    Just wanted to give a little feedback on this recipe. I did as you suggested using the smaller pudding mix with the smaller boxed cake mix and it simply did not work. All the cupcakes collapsed in the middle. I made sure with my 2nd batch I didn’t do any the known mistakes to make them collapse, overfilling, underbaking etc. I think there simply is not enough flour now with the smaller box of mix. The cake doctor suggests adding 6 T of flour or combining 2 boxes of mix. This might be a better solution. Love your site! Thanks!

    Reply
  8. Jessica says:

    Hello. I have made and LOVE so many of your cupcakes. Have you ever used doctored up a white cake mix?

    Reply
    1. Jamie says:

      Jessica-
      I have never tried white cake mix, but I have tried yellow. If you give it a whirl, let me know. Thanks for stopping by – have a great day.
      -Jamie

    2. Laura says:

      Has anyone tried white with vanilla pudding and sour cream?????? Just checking before I mix it all up.

  9. Liosha says:

    I made these for my daughter’s 5th birthday and these cupcakes were incredibly moist. I made them the day before and needless to say they were still moist almost 24 hours later. I even used greek yogurt and warm water instead of coffee as I was giving these to some 4 and 5 year olds. But the next time I make these, I”m going to use almond amaretto coffee… I can only imagine the flavor.

    Reply
    1. Jamie says:

      Liosha,

      I’m so happy to hear that you enjoyed the recipe. I’m sure they will be amazing made with the flavored coffee. Have a lovely day and thank you for following MBA!

      Jamie

  10. diane dempsey says:

    I have been using this recipe (without the coffee) for over 30 years for wedding cakes etc. I love it . but, the last time I made it with the new 15 oz mix, they came out with a “rubbery” layer and lots of tunnels. I thought maybe I had made a mistake, but another friend called me with the same result. I wrote the cake company asking about their new formulation and they said it had been reformulated to fill the same size pans with the 15 oz box as the old 18 oz. did. have you had any trouble with this? my own daughter is getting married and wants her favorite chocolate cake that I’ve made for hundreds of brides before her. Seems like I might have to dissapoint…Thanks for any feedback

    Reply