These delicious and easy chocolate cake mix cupcakes are so simple to make, but the flavor is anything but simple! If you are looking for an impressive chocolate cupcake recipe that is not overly complicated to make, this chocolate cake mix cupcakes recipe is your recipe!
I love homemade cupcakes, but I also love how quick and easy it is to doctor a cake mix and create absolutely delicious cupcakes.
These doctored chocolate cupcakes are one of my go to recipe for easy and delicious chocolate cupcakes.
To make these rich, moist and delicious chocolate cupcakes, packed full of chocolate flavor, you start with your favorite chocolate cake mix, but instead of following the directions on the box, you simply follow this easy recipe.
You will add sugar, flour, cocoa powder, water, eggs, vanilla and sour cream to the cake mix to create cupcakes that have a wonderful from scratch taste.
I love to use a dark chocolate cocoa powder in my baking, especially in cakes and cupcakes.
My grocery store doesn’t always carry dark cocoa powder, so I usually order online. I love Hershey’s Special Dark Cocoa. I find it adds a lot of depth to the flavor.
If you are a dark chocolate lover like I am another tip is to replace the water in this recipe with coffee (make sure it’s cooled to room temp first). The cupcakes won’t have a coffee taste, but they will have a nice rich, deep chocolate flavor.
Chocolate Cake Mix Cupcakes
Chocolate Cake Mix Cupcakes
Equipment
- Cupcake Pan
Ingredients
CUPCAKES
- 1 box chocolate cake mix (I like Devil's Food or Chocolate Fuge)
- 1 cup sugar
- 2/3 cup all purpose flour
- 1/3 cup cocoa powder (preferably dark cocoa powder)
- 1 cup water (cooled coffee can also be used)
- 3 eggs
- 1 tsp vanilla extract
- 1 cup mini chocolate chips (this is optional, but really kicks up the chocolate flavor!)
- 1 cup sour cream
CHOCOLATE FROSTING
- 6 tablespoons butter (softened)
- 2-2/3 cups powdered sugar
- 1/2 cup cocoa powder
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 tsp salt (you can omit, I like it to cut the sweetness)
Instructions
CUPCAKES
- Heat oven to 325 degrees F. Line cupcake pans with 24 cupcake liners.
- In a large mixing bowl, combine cake mix, sugar, cocoa and flour. Mix to combine. Add in water, eggs, vanilla extract, mini chocolate chips if using, and sour cream to the dry ingredients and mix well using an electric mixer. Mix for approximately two minutes.
- Scoop cupcake batter into cupcake liners. I like to use an ice cream scoop or large cookie scoop to scoop my batter. Batter should fill the cupcake liners about 2/3 of the way full. Place cupcakes in oven to bake for 15-20 minutes or until center springs back when lightly touched and a toothpick inserted into the center comes out clean. Allow to cool completely on cooling racks.
- Once cooled completely, frost with your favorite frosting recipe. Here is one that I like to use.
FROSTING
- Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. Mix well to combine. Frost your cupcakes.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Can’t get enough chocolate cupcakes? I hear ya. And I’ve got even more great chocolate cupcake recipes you will want to save and try!
Salted Chocolate Fudge Cupcakes
Peanut Butter Caramel Chocolate Cupcakes
Malted Milk Chocolate Cupcakes
Chocolate Cupcakes With Raspberry Filling
Dark Chocolate Cream Filled Cupcakes
Pin Chocolate Cake Mix Cupcakes
Enjoy!
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
I used 3 tablespoons of oil and was too nervous to try without oil as was for a graduation party, so delicious thank you for the recipe!!🥳
Baking now-a bit nervous about no oil but all seem to ❤️!!
i just made this for a little girls mermaid party. I know she will be very happy. She loves chocolate and more chocolate. Thank you for going out of your way to have this site for all of us out here looking to brighten someone elses!
Can you make this cake
Delicious! I got 35 cupcakes. What a perfect recipe for a bake sale as it yields plenty.
I made a trial batch of these cupcakes today. I followed the recipe exactly. The only thing I did change was I used regular semi sweet chocolate chips instead of mini chips. That is what I had oin my pantry. I used 8 oz. of coffee instead of water and the Hersheys special dark chocolate cocoa powder. These taste so good. I frosted them with Wilton’s peppermint frosting. Great combination. Thank you for the recipe.
I made two batches of these. For the first one, I followed directions exactly and while they were good I felt they were dry lacking some kind of oil and stuck to the wrapper. First batch made 30 cupcakes.
For the second batch I added 1/2 cup of salted butter. These were delicious! Moist, tender, and didn’t stick to the cupcake wrapper. This batch made 34 cupcakes. I’ll be using this recipe again, but with the butter.
Making your vanilla cupcakes next!
Was a bit apprehensive when I saw there was no butter or oil.
Trusted you and was rewarded with the most amazing chocolate cupcakes I’ve ever had…and I’ve had a few. Thank you so much for sharing!
Love this cupcake recipe. Can this be used to make a cake?
What brand of cake mix do you use?
I don’t have one in particular, whatever is on sale usually.