Cake Mix Cupcakes
These Cake Mix Cupcakes are a game changer! Moist, rich, and incredibly easy to make, they’ll become your go-to treat for any occasion.
Equipment
- Muffin Tin
- Cupcake liners
- Mixing bowls
- Electric Mixer
- Measuring cups and spoons
- Cooling rack
Ingredients
- 3 large eggs
- 3/4 cup sour cream
- 3/4 cup vegetable or canola oil
- 1 tablespoon vanilla extract
- 1 box Super Moist Chocolate Fudge Cake Mix
- 1 package instant chocolate pudding mix
- 1/2 cup hot water or coffee
- 1 cup mini chocolate chips or chocolate bar, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the eggs, sour cream, vegetable oil, and vanilla extract until smooth.
- Add the cake mix and instant pudding mix to the wet ingredients. Stir until just combined.
- Pour in the hot water or coffee and mix until fully incorporated.
- Fold in the mini chocolate chips or chopped chocolate bar.
- Divide the batter evenly among the lined cupcake wells, filling each about 2/3 full. Bake for 18-20 minutes.
- Once baked, cool the cupcakes in the tin for 5 minutes, then transfer to a cooling rack.
- In a medium bowl, beat together the butter, powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt until creamy.
- Once the cupcakes are cool, frost them generously with the chocolate frosting.
Notes
- For a lower-fat option, substitute Greek yogurt for sour cream.
- Melted coconut oil can replace vegetable oil for a different flavor.
- Use dark chocolate chips for richer cupcakes.