Doctored Cake Mix
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
22 mins
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Additional Time
1 hr
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Total Time
1 hr 32 mins
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Servings
24 cupcakes
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Course
Dessert
Doctored Cake Mix
Description
This recipe starts by combining a boxed devil's food cake mix with instant chocolate pudding mix, sour cream, vegetable oil, beaten eggs, vanilla extract, and warm water mixed with instant espresso granules. The batter is beaten until smooth and uniform, then portioned into muffin tins or poured into a bundt pan. Baking results in cupcakes or a cake with a moist texture and deep chocolate profile, enhanced by the espresso addition.
The use of instant pudding and sour cream adds density and moisture that can improve the texture beyond a standard cake mix. The baking times vary for cupcakes (about 18-22 minutes) and bundt cake (approximately 50-55 minutes), testing doneness by how the cake springs back when touched.
Topping the cooled cupcakes with buttercream frosting complements the rich chocolate. The recipe notes espresso can be substituted with warm coffee or just water if coffee flavor is undesired.
Ingredients
- 1 devil's food cake mix 15.25 ounces, boxed
- 1 instant chocolate pudding mix 3.4 ounces
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 egg lightly beaten, large
- 2 teaspoons vanilla extract pure
- 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water (see note below)
Instructions
- Preheat oven to 350°F. Line 24 standard muffin wells 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 the prepared 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, top with your favorite buttercream recipe.
For a bundt cake:
- Pour the batter into 1 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 a layer cake:
- 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.
For a 9x13-inch sheet cake:
- Pour batter into 1 greased 9x13-inch cake pan.
- Bake at 350°F for 35-40 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.
- Frost cooled cake with your favorite buttercream recipe.
Notes
- Instant espresso granules can be replaced with ½ cup warm coffee or water if coffee flavor is not desired.
- If using different cake or pudding flavors, omit the espresso and use warm water instead.
- The suggested frosting is homemade buttercream, but other frostings can be used.
User Reviews
Overall Rating
4.5
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