Thursday, May 26, 2011

Double Chocolate Chip Cupcakes

I came across this recipe years ago and I am still amazed at how simple, moist, and decadent this cake is. Even though it's not "from scratch" (hey, it's still homemade!) I think it's by far my favorite chocolate cake recipe.

The cake is incredibly moist and chocolatey while the extra chocolate chips add richness and even more fun! This time, I made cupcakes with the recipe, but you can also use this to make 2 9" cake rounds. It's amazing and so simple that you'd be crazy not to give it a try!

Double Chocolate Chip Cupcakes

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips, plus more for decorating

Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cupcake tins with linters. For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 5-10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that.

Allow to cool and then frost with Vanilla Buttercream frosting and sprinkle with extra mini chocolate chips.


  1. Well those look just about as delicious and sinful as you can get! Beautiful

  2. These are amazing, made them at home and filled them with Chocolate Ganache once, every one loved them. Thank You!!

  3. Looks so delicious! I just love cupcakes and on every weekend i try different types of cakes and i use gourmet coffee as well. I will try it surely. Thanks for sharing us this yummy and tasty recipe.
    Kopi Luwak