EASY CHOCOLATE CUPCAKES
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!
I love a good cupcake. And a good cupcake, to me, means there’s chocolate.
Do you ever play that game ‘this or that’ where you pin 2 things against each other and you keep going until something knocks out the long standing favorite?
Ingredients
CUPCAKES
1 & 1/2 cups buttermilk
1 stick (1/2 cup) unsalted butter, melted
4 eggs
1 tsp vanilla extract
1 box devil’s food cake mix, 15.25 oz
1/2 cup granulated sugar
1/2 cup all purpose flour
3 tbsp natural unsweetened cocoa powder
CHOCOLATE FROSTING
2 sticks (1 cup) unsalted butter, room temperature
2/3 cup cocoa powder
2 cups powdered sugar
1 tsp vanilla extract
dash of milk or heavy cream if frosting becomes too thick
Instructions
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.
CHOCOLATE 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.
I love a good cupcake. And a good cupcake, to me, means there’s chocolate.
Do you ever play that game ‘this or that’ where you pin 2 things against each other and you keep going until something knocks out the long standing favorite?
Ingredients
CUPCAKES
1 & 1/2 cups buttermilk
1 stick (1/2 cup) unsalted butter, melted
4 eggs
1 tsp vanilla extract
1 box devil’s food cake mix, 15.25 oz
1/2 cup granulated sugar
1/2 cup all purpose flour
3 tbsp natural unsweetened cocoa powder
CHOCOLATE FROSTING
2 sticks (1 cup) unsalted butter, room temperature
2/3 cup cocoa powder
2 cups powdered sugar
1 tsp vanilla extract
dash of milk or heavy cream if frosting becomes too thick
Instructions
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.
CHOCOLATE 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.
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