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!
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 in this cake mix cupcakes. |
| 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 Cake Mix Cupcakes
- Prep: Heat the oven to 350°F and line muffin pans for 24 cupcakes.
- Mix: Combine eggs, sour cream, oil, and vanilla, then stir in the dry cake and pudding.
- Finish Batter: Add hot water, mix, and fold in the mini chocolate chips.
- Bake: Fill liners 3/4 full and bake one tray at a time for 18–23 minutes.
- Cool And Frost: Let cupcakes rest in the pan for 5–10 minutes, then transfer to a rack. Cool completely before adding buttercream.
Featured Comment
“These are the absolute best cupcakes ever. They don’t even need icing.”
– Samantha
chelsea’s recipe tip
Tips For Success
- Use a large ice cream scoop to portion the batter evenly into the muffin tin.
- Cool on a wire rack. After a few minutes in the pan, transfer the cupcakes to a wire rack so air can circulate underneath and prevent soggy bottoms.
- Add a second liner once the cupcakes have cooled if you want a prettier presentation, especially with patterned liners.
- Let cupcakes cool completely before frosting so the frosting holds its shape instead of melting.
Storage
Store cooled cake mix cupcakes in an airtight container at room temp for 2–3 days.
To freeze: Freeze unfrosted cupcakes on a sheet pan for 30 minutes. Wrap individually in plastic wrap and place in freezer bags for up to 3 months.
To thaw: Let stand at room temp until fully thawed, then add freshly made frosting.
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.
I just made these with substitutes. Sour cream instead of yogurt, milk instead of water, melted butter instead of oil… And oh my goodness….. Thank you so much for this recipe. Best cupcake from a box I’ve had so far!! Also my boyfriend likes whipped cream topping so I did 1 cup heavy cream whipped first to slightly thicken, 2 tbsp Hershey cocoa powder, 2tbsp chocolate syrup, 2-3 tbsp sugar, blend, add 1tbsp vanilla extract, finish till stiff peaks form. Delicious. Leave out the vanilla extract for a lighter chocolate taste. But I’m gonna try yours sometime for sure! Sure that’s amazing too ❤️
Thank you SOO much for these awesome tips! So glad you loved these cupcakes! 🙂
The recipe I printed off does not specify “instant” pudding, so I used the regular kind. It did not work! They raised up, then went flat. I tasted them before I threw them out and they just tasted like oil. Will that change if I use the instant pudding? Should I try using less oil? I definitely want to try again.
WOW! A friend asked me to make chocolate cupcakes for a celebration they were hosting. I found your recipe and loved that it was an elevated version of a boxed recipe. These cupcakes were such a hit! Everyone raved about them being the “best chocolate cupcake” they had tasted! Your recipe was simple, easy, and quick. It is my new go-to dessert recipe for events and gatherings! Thank you!
Yay, so thrilled to hear that! Thank you Cindy!
for the chocolate baking bar instead of the mini chocolate chips, does it matter of it’s unsweetened or like say 60% cacao?
The cupcakes will be more bitter tasting with unsweetened chocolate!
Do you have the baking time if I make these into “mini” cupcakes?
I have a big crush on these pretty cupcakes, be mine cupcakes.. please!
Haha!! Thank you Pamela! Have a great weekend 🙂
they are lovely!
Thank you Dina!
OMG….Can I just have a little cupcake with that frosting? I could take a spoon and the bowl of frosting, sit down…and ENJOY!
That frosting looks to DIE for!!
It totally does 🙂 Thanks Jessica!!
These cupcakes look absolutely beautiful! I’ve never added pudding mix to the batter and can’t wait to try it now. Pinned!
Thank you Kathi! And thanks for the pin 🙂