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UPDATE: Please visit this post for an update of this recipe using a 15.25 ounce cake mix.
Although I usually bake from scratch, I’m a firm believer that every baker needs a couple of tricks to tuck in their apron pockets.
One of my absolute favorite chocolate cake recipes comes from {gasp} a boxed cake mix. But it’s not just any boxed mix, it’s an incredibly moist and chocolatey recipe that’s perfect for layered cakes, bundt cakes and of course – cupcakes.
There are many reasons to adore this doctored up cake mix and number one on that list is that it’s super moist. I love using this recipe when I have to make cupcakes a day or so in advance because I know that they’ll still taste perfectly fresh – even after being stored for 24 hours.
The batter is also really thick, so it’s a great consistency for suspending little surprises inside cupcakes. You already know I’m kind of obsessed with nestling candy into my cupcakes, and this ultra thick batter is ideal for that technique.
Another reason that it’s one of my go-to recipes is because it’s pretty much fool-proof. Toss everything into a large mixing bowl, mix until it’s combined and it comes out perfect every single time. This makes it a great recipe for baking newbies and kids alike.
My favorite desserts using this recipe
Heath Bar Cupcakes
Oreo Cake
Cadbury Creme Egg Cupcakes
Take 5 Cupcakes
Peanut Butter Cup Cupcakes
I’ll be the first to tell you that baking a cake from scratch can be an incredibly fun and cathartic experience. But use the tools and ingredients that give you the results you want. I’ve yet to be able to recreate the perfection of this doctored up box mix on my own (not that I don’t keep trying), and if it means a fabulous cupcake in shorter time, then give yourself a break and go for it.
[pinit]
Doctored Up Cake Mix Recipe
Ingredients:
- 1 (18.25 ounce) package devil’s food cake mix (see note below)
- 1 (3.4 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water (see note below)
Directions:
- Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
- Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
- Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For Bundt Cakes
- Pour the batter into a well-greased, 12-cup bundt cake pan.
- Bake at 350°F for approximately 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- If desired, drizzle the cooled cake with your favorite recipe for chocolate ganache.
For 9-inch Layer Cakes:
- Pour batter evenly between 2 greased 9-inch cake pans.
- Bake at 350°F for 25-30 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean.
- Frost cooled cake with your favorite buttercream recipe.
Notes:
- My favorite Devil's Food Cake is Betty Crocker - Pudding in the mix.
- If you don't have instant espresso granules, you can sub in 1/2 cup warm coffee.
- The espresso in this recipe really just deepens the chocolate flavor, but if you aren't into the whole coffee thing, just use 1/2 cup warm water.
- UPDATE: Please visit this post for an update of this recipe using a 15.25 ounce cake mix.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
i used a dark chocolate cake mix…the batter tastes delish! i’m going going to use a kahlua swiss meringue buttercream. I’m very excited! its a great quick recipe for a backup!
Can you tell me how to substitute butter for oil if I need the butter flavor for a certain cupcake?? Thanks :)
Hey, I just made my brother a birthday cake using this and a marshmallow frosting recipe I found and wanted to say, it was excellent! Had my doubts about it because it was so thick but you warned about that so I went ahead with it; everyone in the family raved over it. Will definitely be using this recipe again!
This recipe is fantastic. I had two large cakes to make, so I made this a week in advance and froze it. I took it out of the freezer in the moring and iced it that afternoon. We ate it the following day. everyone loved it.
A couple days later I decided to make it with white cake mix and vanilla pudding, but by mistake I added a full cup of water instead of the 1/2 cup called for. The baking time took a bit longer with the extra water, but it came out great.
I love chocolate cake and these were delicious cupcakes! I made them for an Art Club meeting at school and they were a HUGE hit! Everyone loved them!
Check out my blog post about them!
http://dessertmansion.blogspot.com/2013/01/tagxedo-slacking-this-week.html
Kaitlin-
I am so glad you enjoyed the recipe! Thanks for stopping by and have a great day!
-Jamie
I love doctored box recipes! I’m making cupcakes for a shower this weekend, so I did a 1/2 batch of your recipe. They were delicious (much better than the other recipes I tested previously)! But, they were a little too fluffy. I followed the recipe & don’t think I screwed up any measurements although you never know. Any suggestions on how to make them more dense so they are sturdier (and less messy to eat)?? Thanks!
This recipe sounds wonderful and as much as I loce baking from scratch there is something yummy about boxed mixes. Ive never been able to get a scratch made vanilla cake as good in taste and texture as it is from a box. I was wondering though if you have ever made this into a sheet cake? I need to make two 12×18 in cakes and would like to know if you think doubling or tripling this recipe might work? Thank you!
:)
HI Jamie! I’ve always loved your recipes and use this doctored up recipe quite frequently. Do you happen to have a doctored up cake mix recipe for vanilla cupcakes? Would you recommend the same ingredients; only in vanilla flavors? Thanks a bunch!!! Happy baking!
Lynzi-
If you want a vanilla version of this recipe, I would do exactly as you suggest and they should be delish! Thanks for stopping by and have a great day!
-Jamie
Hello!! I was wondering how this recipe will hold up to being soaked in a good amount of liquid. This is my go to recipe for chocolate cake when I’m not in the mood to bake from scratch and its always so moist and delicious, so I was curious since I’ve been itching to make a tres leches cake ;)
Claudine-
I have never tried this recipe in that capacity so I cannot give a definitive answer. Stop back and let us know how it goes. Good luck and have a great day!
-Jamie