Cake Mix Cupcakes start with a mix, but a few secret ingredients make them taste indulgent. They’re still easy to make, and topped with rich chocolate buttercream.
author’s note
These Cupcakes Start With A Box But No One Will Ever Know!
I’ve always been the type to doctor up cake mixes whenever I needed dessert in a rush. A little sour cream here, some chocolate chips there, and suddenly a cake mix tasted completely different.
But it wasn’t until I made these cupcakes for a friend’s birthday party that I realized I had something special on my hands. Everyone went absolutely wild for them, and the compliments didn’t stop all night. People kept asking for the recipe, convinced they were made from scratch. That’s when I knew I had to share this recipe.
It’s the ultimate way to make a cake mix taste homemade!
The Cake Mix
I’ve tried several different cake mixes, and none even come close to Betty Crocker® Super Moist Triple Chocolate Fudge Mix.
I love the softness, fudginess, and deep, rich flavor this cake mix brings to the cupcakes. Use the mix, but don’t follow the package directions—we’ll add our own ingredients!
Ingredients
| Ingredient | Swaps / Tips |
|---|---|
| Betty Crocker® Super Moist Triple Chocolate Fudge Mix | Other chocolate cake mixes work, but this one is my favorite. |
| Instant Chocolate Pudding Mix (3.9 oz) | Must be instant, not cook & serve. Don’t use sugar-free. If you only have a large box, measure out 3.9 oz. |
| Sour Cream (full fat) | Sub with full-fat Greek yogurt (honey vanilla works so well!). |
| Oil | Vegetable, canola, or melted coconut oil all work. |
| Hot Water or Coffee | Use leftover coffee for subtle mocha. Must be hot, not cold. |
| Mini Chocolate Chips | Chop a chocolate bar if you don’t have minis. Skip regular-sized chips. |
How To Make Cupcakes With A Cake Mix
The process is almost as easy as preparing cupcakes according to the directions on the package — we simply add in a few more ingredients! We’ve already discussed the cake mix and pudding mix, so I’ll break down the remaining ingredients below:
- Large eggs. Be sure to use large, not medium or small for best results.
- Full-fat sour cream. This ingredient adds a nice density and moistness to the cupcakes. Full-fat honey vanilla Greek yogurt (made by Greek Gods®) works really nicely as well.
- Oil. Vegetable, canola, or melted coconut oil all work nicely.
- Vanilla extract. A hearty addition (1 full tablespoon) of vanilla extract infuses a nice rich flavor.
- Warm/hot water or coffee. The hot water “blooms” the cocoa powder in the cake and pudding mix, making the cupcakes more flavorful. Don’t use cold or room-temperature water. Use leftover coffee if you like a subtle mocha flavor.
- Miniature chocolate chips. The chocolate chips disperse throughout the cupcakes, adding pockets of melted chocolate to every bite — this is always taste testers’ favorite cupcake addition! If you don’t have miniature chocolate chips, coarsely chop a chocolate bar; we found large chocolate chips to be a bit overpowering.
Chocolate Frosting
The chocolate buttercream frosting is rich and indulgent — my all-time favorite chocolate frosting! The cocoa powder is what really sets this frosting apart. I recommend using Dutch–process instead of natural or plain cocoa powder. Dutch process offers a more robust and intensely deep chocolate flavor. Regular cocoa powder will create a less-flavorful and slightly drier frosting. That said, if you don’t like a dark or intense chocolate flavor, you may prefer natural or unsweetened cocoa powder instead.
Quick Tip
I use (and highly recommend; it’s amazing!) this cocoa. You can find Hershey’s “Special Dark”® cocoa powder at most grocery stores and it’s a great easier-to-find choice.
Tips For Success
- Use a big ice cream scooper to portion batter into a muffin tin.
- Use muffin liners — they save a lot of mess and ensure the cupcakes come out nicely.
- Cool on a wire cooling rack — they need to be elevated so air can circulate around all sides as it cools. Otherwise, moisture (from the heat of the cupcakes and pan) will condense on the bottom of the cupcakes, making them damp and slightly sticky.
- Once the cupcakes have fully cooled, place them in another cupcake liner for beautiful-looking cupcakes!
- Only frost the cake mix cupcakes when they have completely cooled.
More Ways To Use Cake Mixes:
Cookies
Homemade Oreos
Desserts
Easy Animal Cupcakes
Desserts
Waffle Cake
Desserts
Strawberry Shortcake Trifle
Cake Mix Cupcakes
Video
Equipment
- Muffin pan with liners
Ingredients
- 3 large eggs
- 3/4 cup sour cream
- 3/4 cup vegetable or canola oil
- 1 tablespoon vanilla extract
- 1 (13.25-ounce) box Super Moist Chocolate Fudge Cake Mix
- 1 (3.9-ounce) package instant chocolate pudding mix
- 1/2 cup hot water or coffee
- 1 cup mini chocolate chips or chocolate bar
- 20 tablespoons unsalted butter room temperature
- 3 cups powdered sugar
- 3/4 cup Dutch process cocoa powder
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/16 teaspoon salt
Instructions
Cupcakes
- Preheat oven to 350°F (176°C) and line a muffin pan with liners. This recipe makes 24 cupcakes. Set aside.
- In a large bowl, whisk the eggs with a fork. Add in the sour cream, canola oil, and vanilla extract. Stir until completely combined. Add cake mix and pudding mix, stirring a few times to moisten. Add the hot water and mix until just combined. Fold in the chocolate chips. If you’re using chopped chocolate instead, chop it pretty small to about the size of mini chocolate chips.
- Fill the cupcake liners 3/4 full. Bake one tray at a time for 18–23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should bounce back when lightly touched. Remove the cupcakes and let cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely.
Frosting
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter in a medium bowl on medium speed for 3–4 minutes. Add powdered sugar, cocoa powder, and salt. Mix on low. Add the heavy cream and vanilla extract. If frosting is too thin, add up to 1 cup of additional powdered sugar until you get the desired consistency. If frosting is too thick, you can add up to 2 tablespoons of additional heavy cream. Add in the salt. If frosting is still too sweet, add a dash more salt.
- Transfer the frosting to a piping bag fitted with a star tip and frost the completely cooled cupcakes. Cupcakes are best enjoyed with 1–3 days.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Cake Mix Cupcakes Leftovers?
- Cool cupcakes completely, then freeze them unwrapped on a sheet pan for 30 minutes. Wrap each individually in plastic and store in freezer bags for up to 3 months. Thaw at room temperature and frost once fully thawed, noting they may be slightly moister.
Can the chocolate chips or chocolate bar be left out if they don’t want chocolate chips in the cupcakes? Or does it melt down for additional flavoring ?
No you can leave them out! 🙂
Can I substitute avocado oil for the canola oil? I would guess so but wondered if any of your followers gave it a try.
You absolutely can! 🙂
I really don’t like chocolate cake or cupcakes, but my family loves them. I made these for my son’s birthday, and I ate one too. They were soft and moist. This will be my go-to chocolate cupcake recipe from now on. Thanks!!
YAY! So happy to hear this! Thanks so much Cheryl! 🙂
Please help! I can only find 13.25 oz cake mix. Will that work?
Yes!
These look amazing!! Can I use vanilla or
white chocolate instant pudding with this
recipe since I’m unable to find the chocolate
pudding mix in my country
Yes! 🙂
This recipe turned out awesome!!! Would thi same one work for a yellow cake mix with vanilla pudding??
Yes! 🙂
These are the absolute best cupcakes ever. They don’t even need icing
Ahh so happy to hear this! Thanks so much Samantha! 🙂
Correction to my comment! I meant I substituted regular Hershey’s chocolate chips but just about 1/4 cup instead of the latter. not substituting sour cream for yogurt 😂 Delicious still!