Cake Mix Cupcakes start with a mix, but a few secret ingredients make them taste indulgent. They’re still straightforward 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 from-scratch!
Ingredients
| Ingredient | Swaps / Tips |
|---|---|
| Betty Crocker Super Moist Triple Chocolate Fudge Mix | Other chocolate cake mixes work, but this one is a reliable. |
| 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 mix 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 move 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, move 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
from-scratch Oreos
Desserts
straightforward Animal Cupcakes
Desserts
Waffle Cake
Desserts
Strawberry Shortcake Trifle
