Cake Mix Cupcakes

Cake Mix Cupcakes start with a mix, but we add secret ingredients for an indulgent taste. They’re still super easy to make! Top with rich chocolate buttercream, and you’ll fall in love with these cupcakes!

Love cake mix cupcakes but craving a vanilla version with cream cheese frosting? Try these Easter Cupcakes—just skip the toasted coconut and candies on top!

Cake Mix Cupcakes

Cupcake recipes can sometimes be finicky, depending on altitude, humidity, ingredients used, how the batter is mixed, etc. However, this cupcake recipe is my faithful go-to. It’s tried and tested, never fails, and the cupcakes taste downright amazing!

These cupcakes start with a boxed cake mix, but no one can ever tell! I make them frequently and always get requests for the recipe—everyone is convinced they’re made from scratch. Without fail, people always comment on the small chocolate chunks throughout—those added miniature chocolate chips enhance the texture and add extra chocolate flavor, furthering the illusion.

These chocolate cupcakes are unbeatable, especially because they’re so easy to make. They whip up almost as quickly as a boxed mix, with just a few extra ingredients to maximize the flavor. You’ll still only need one bowl, and the mess is kept to a minimum!

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!

The Secret To Getting Rich and Moist Cake Mix Cupcakes

Beyond the cake mix, we add one other store-bought mix — chocolate pudding. This is the “secret” for a deeply chocolate, rich flavor and soft, moist texture. The dry pudding mix adds so much to these Cake Mix Cupcakes!

While it would be nice if any boxed pudding worked in this recipe, this part of the recipe is very specific. We’re looking to use chocolate instant pudding mix— not the cook-and-serve type. We also want to use regular pudding mix–not sugar-free or reduced-calorie — those varieties won’t work the same.

The other thing to keep an eye out for is the pudding box size. Most stores carry two sizes — a larger and smaller one. We want to get the small 3.9-ounce (111g) box. If you only have a large box, measure out 3.9 ounces with a food scale and save the rest for a different recipe or make a small batch of pudding with it.

When using the pudding mix in these cupcakes, use the dry mix — don’t prepare it according to package directions.

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 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.

Cake Mix Cupcake Tips

• 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 cupcakes when they have completely cooled.

More Ways To Use Cake Mixes:

• Homemade Oreos with a vanilla frosting center
• Easy Jungle Cupcakes with four ideas
• Waffle Cake with chocolate cake mix waffles
• Strawberry Shortcake Trifle with vanilla cake mix bites
• Cinnamon Roll Cupcakes with a cinnamon-sugar filling

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5 from 7 votes

Cake Mix Cupcakes

By Chelsea Lords

Cake Mix Cupcakes use a cake mix with our secret ingredients for an indulgent twist! Top with chocolate buttercream frosting and enjoy!

Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 24 cupcakes

Equipment

• Muffin pan with liners
• Mixer
• Cooling rack

Ingredients

1x2x3x

USMetric

Chocolate Cupcakes

• ▢ 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

Chocolate Frosting

• ▢ 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.

Video

Recipe Notes

Note 1: The cupcakes need to be elevated on a wire cooling rack so air can circulate around all sides as they cool. Otherwise, moisture will condense on the bottom of the cupcakes, making them damp and slightly sticky.

Mini Cupcakes: Line a miniature muffin tin with liners and add about 1 rounded tablespoon batter into each. Bake for 10–15 minutes or until a toothpick comes out clean or with a few moist crumbs. Repeat with the remaining batter.

Storage: Store cupcakes in an airtight container at room temperature. To freeze unfrosted cupcakes, cool completely, then place on a sheet pan in the freezer for 30 minutes. Wrap each cupcake individually in plastic wrap and transfer to large freezer bags; store for 2–3 months. Thaw at room temperature, then frost as desired. They will be slightly more moist but still delicious!

Nutrition

Serving: 1serving | Calories: 462kcal | Carbohydrates: 58g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 246mg | Potassium: 208mg | Fiber: 3g | Sugar: 46g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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