cake mix cupcakes

Cake Mix Cupcakes start with a cake mix (obviously), but instead of following the box additions, we add our own &quot;secret&quot; ingredients to make these cupcakes taste truly indulgent! Don&#039;t worry -- they&#039;re still super easy to make! Pipe on the tastiest chocolate buttercream frosting and be prepared to fall in love with these cupcakes!

Cake Mix Cupcakes

eggs

(156 grams) full fat sour cream

(146 grams) vegetable or canola oil

vanilla extract

(3.9 oz.; 110 grams) chocolate pudding mix, (dry)

coffee

(192 grams) miniature chocolate-chips, (or coarsely chopped chocolate baking bar)

(317 grams) powdered sugar

(57 grams) Special Dark Cocoa Powder (I use Hershey's)

(56 grams) heavy cream

1/16 teaspoon (tiny pinch) salt

PREP: Preheat the oven to 350 degrees F (176 degrees C) and line a cupcake pan with liners. This recipe makes 24 cupcakes. Set aside.

BATTER: 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. Stir a few times to moisten. Add in the hot water and mix until just combined. Fold in the chocolate chips. If you&#039;re using chopped chocolate instead, chop it pretty small to about the size of miniature chocolate chips.

BAKE: Fill cupcake liners 3/4ths the way full (batter should yield a full 24 cupcakes). Bake only 1 tray at a time for 18-23 minutes or until a toothpick (or fork) when inserted in the center of a cupcake comes out with a few moist crumbs or clean. When lightly touching the top of the cupcake, it should bounce back. Remove and let the cupcakes cool in pan for 5-10 minutes before removing to a wire cooling rack to finish cooling completely. (Note 1)

Chocolate Cupcakes

MAKE IT: Using a handheld of stand mixer fitted with a paddle attachment, beat the butter in a medium bowl on medium speed for 3-4 minutes. Add 3 cups of powdered sugar and cocoa powder. Mix on low. Add 3 tablespoons of heavy cream and the vanilla extract. If the frosting is too thin, add more powdered sugar (up to 1 cup) until you get the desired consistency. If the frosting is too thick, you can add more heavy cream (up to 2 tablespoons). Add in the salt. If the frosting is still too sweet, add a dash more salt.

DECORATE CUPCAKES: Transfer the frosting to a piping bag fitted with a star tip and frost completely cooled cupcakes. Cupcakes are best enjoyed with 1-3 days.

STORAGE: Store cupcakes in an airtight container at room temperature. To freeze/thaw (leave the frosting off; frosting doesn&#039;t freeze/thaw nicely): Cool cupcakes completely before wrapping and freezing. To freeze: Set unwrapped cupcakes on a sheet pan and place in the freezer for 3o minutes. Then remove and wrap each cupcake individually in plastic wrap and then place in large freezer bags. Freeze for 2-3 months.To thaw: Set out at room temperature until thawed. They do thaw slightly more moist (but still tasty!) Frost cupcakes after fully thawing.

Frosting

The next time you need a sweet treat in a snap, whip up a batch of cupcakes from cake mix! They're lightning-fast, budget-friendly, and always tasty!

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Top 2 cake mix cupcakes recipes from across the web

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The most viewed cake mix cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine