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 with frosting and fresh raspberries 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!

Boxed ingredients required for this recipe

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!

Process shots-- images of the wet ingredients being whisked together

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.

Process shots-- images of the dry ingredients being added on top of the wet

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.

Image of the cupcakes batter being mixed together with chocolate chips; then added to the prepared cupcakes pan; and fresh out of the oven.

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 Dutchprocess 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.

Process shots-- images of the frosting ingredients being whipped together

Storage

Cake Mix Cupcakes Storage

Once completely cooled, store the cupcakes in an airtight container at room temperature. Enjoy these cupcakes within 2-3 days.

These cupcakes freeze beautifully, but the frosting doesn’t. I recommend freezing unfrosted cupcakes and then making up a batch of frosting when you’re ready to frost and enjoy the cupcakes.

To freeze/thaw (without frosting):

  • 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.

Process shots--finishing up the frosting and then piping it on of the Cake Mix Cupcakes

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.

Cake Mix Cupcake ready to be eaten

More Ways To Use Cake Mixes:

5 from 7 votes

Cake Mix Cupcakes

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
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 24 cupcakes

Equipment

  • Muffin pan with liners
  • Mixer

Ingredients 
 

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 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1/16 teaspoon salt

Instructions 

Cupcakes

  • Preheat the oven to 350โ„‰ (176โ„ƒ) 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 in the cake mix and pudding mix, stirring a few times to moisten. Add in 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 miniature chocolate chips.
  • Fill the cupcake liners ยพ 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 them cool in the pan for 5-10 minutes before transferring them 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 3 tablespoons of heavy cream and the vanilla extract. If the frosting is too thin, add up to 1 cup of additional powdered sugar until you get the desired consistency. If the frosting is too thick, you can add up to 2 tablespoons of additional heavy cream. Add in the salt. If the 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 them completely, then place them on a sheet pan in the freezer for 30 minutes. Wrap each cupcake individually in plastic wrap and transfer them to large freezer bags, where they can be stored for 2-3 months. To thaw, leave them at room temperature until fully thawed, 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.

Meet Chelsea


Hi there! Iโ€™m Chelseaโ€“the recipe developer, photographer, writer, and taste tester behind Chelseaโ€™s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

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30 Comments

  1. Jessica says:

    5 stars
    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 โค๏ธ

    1. Chelsea says:

      Thank you SOO much for these awesome tips! So glad you loved these cupcakes! ๐Ÿ™‚

  2. Linda says:

    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.

  3. Cindy says:

    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 โ€œbest chocolate cupcakeโ€ they had tasted! Your recipe was simple, easy, and quick. It is my new go-to dessert recipe for events and gatherings! Thank you!

    1. Chelsea Lords says:

      Yay, so thrilled to hear that! Thank you Cindy!

  4. Lily Abril says:

    5 stars
    for the chocolate baking bar instead of the mini chocolate chips, does it matter of it’s unsweetened or like say 60% cacao?

    1. Chelsea Lords says:

      The cupcakes will be more bitter tasting with unsweetened chocolate!

  5. Nicole S Locastro says:

    Do you have the baking time if I make these into “mini” cupcakes?

  6. Pamela says:

    I have a big crush on these pretty cupcakes, be mine cupcakes.. please!

    1. chelseamessyapron says:

      Haha!! Thank you Pamela! Have a great weekend ๐Ÿ™‚

  7. Dina says:

    5 stars
    they are lovely!

    1. chelseamessyapron says:

      Thank you Dina!

  8. Vickie B. says:

    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!

  9. Jessica says:

    That frosting looks to DIE for!!

    1. chelseamessyapron says:

      It totally does ๐Ÿ™‚ Thanks Jessica!!

  10. Kathi says:

    These cupcakes look absolutely beautiful! I’ve never added pudding mix to the batter and can’t wait to try it now. Pinned!

    1. chelseamessyapron says:

      Thank you Kathi! And thanks for the pin ๐Ÿ™‚