Chocolate Cake Mix Cupcakes
User Reviews
5
Chocolate Cake Mix Cupcakes
Description
This recipe starts with a chocolate cake mix base, to which sugar, additional flour, and cocoa powder are added to intensify flavor and texture. Liquid ingredients include water (or cooled coffee), eggs, vanilla extract, and sour cream, which contributes moisture and tenderness. Mini chocolate chips can be stirred into the batter for bursts of chocolate.
The cupcakes bake at a moderate temperature until centers spring back or a toothpick comes out clean, ensuring a moist and cooked-through crumb. After cooling completely, they are topped with a homemade chocolate frosting combining butter, powdered sugar, cocoa powder, milk, vanilla, and optional salt to balance sweetness.
These cupcakes make a versatile chocolate dessert suitable for occasions or casual indulgence. Their moist texture and rich frosting allow them to pair well with simple beverages like milk or coffee.
Ingredients
CUPCAKES
- 1 chocolate cake mix I like Devil's Food or Chocolate Fuge, box
- 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 egg
- 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 Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 34mg | 11% |
| Sodium | 245mg | 10% |
| Potassium | 134mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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