Our family loves this recipe for easy chocolate cupcakes! These box mix chocolate cupcakes are super moist and chocolatey because of the added buttermilk and cocoa powder, plus our recipe doesn’t call for pudding mix or coffee! Learn our cake mix hacks for how to make box mix cupcakes taste homemade!
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Prep Time 10minutes
Cook Time 20minutes
Additional Time 1hour
Total Time 1hour30minutes
1stickunsalted butter, melted1/2 cup
1boxdevil’s food cake mix15.25 oz
½cupall purpose flour
3tbspnatural unsweetened cocoa powder
2sticksunsalted butter, room temperature1 cup
dashmilk or heavy cream if frosting becomes too thick
Preheat the oven to 350º F.
In a large mixing bowl combine the buttermilk, melted butter, eggs, vanilla extract, devil’s food cake mix, sugar, flour, and cocoa powder, beat with an electric mixer until combined, 2-3 minutes. The mixture will be thick.
Line a regular sized muffin pan with liners. Fill the liners 1-2 to 3-4 full. Bake for 18-21 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cupcakes to cool completely before adding frosting.
Place room temperature unsalted butter in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy.
Add in the cocoa powder, powdered sugar and vanilla extract, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy.
Place frosting inside a piping bag and pipe frosting onto the cupcakes. I used a Wilton 1M piping tip.
For this recipe you’ll want to use a 15.25 oz box of Duncan Hines devil’s food or chocolate cake mix. I know some boxes out there are 18.25 oz, so be sure you’re getting the right size.