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Close-up of single chocolate cupcake topped with a perfect swirl of piped frosting.

Fancy Chocolate Cupcakes From Cake Mix

Arina Habich
These Fancy Chocolate Cupcakes are one of my favorite last-minute bakes. They’re rich, super chocolatey, and have that gooey caramel center everyone loves. I use a box of cake mix and a few staples, but they come out looking and tasting like I spent all afternoon on them. Whether it’s a bake sale, birthday, or just a chocolate emergency, these always hit the spot.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes

Equipment

Ingredients
  

Cupcakes

Caramel filling

Buttercream frosting

Garnish

Packaging

Instructions
 

Cupcakes

  • Gather and measure all your ingredients. Preheat the oven to 350°F (175°C).
    Top-down view of ingredients for fancy chocolate cupcakes: box of Duncan Hines Devil’s Food cake mix, Pillsbury chocolate fudge frosting, Mrs. Richardson’s caramel sauce, four eggs in a ceramic holder, a glass measuring cup with milk, and a bowl with two sticks of butter—arranged on a white marble background.
  • Crack the eggs into a medium bowl and whisk until smooth.
  • Add the milk to the eggs and whisk together. Set aside.
    Whisk blending milk and beaten eggs in a clear bowl for cupcake batter.
  • Pour the cake mix into a large mixing bowl. Use a clean whisk to break up any clumps.
  • Add the melted, cooled butter to the cake mix and whisk until just combined.
  • Pour the egg and milk mixture into the butter and cake mix bowl.
  • Mix until everything is fully combined, but don’t overmix—just until smooth.
  • Line two muffin pans with cupcake liners.
  • Lightly spray the liners with cooking spray to prevent sticking.
  • Divide the batter evenly into the liners, filling each about ⅔ full. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean.

Caramel Filling

  • Spoon the caramel sauce into a piping bag and set aside.

Buttercream Frosting

  • Scoop the buttercream frosting into a large bowl.
  • Beat it with an electric hand mixer for about 5 minutes, until fluffy and it holds soft peaks.
  • Transfer the frosting into a piping bag fitted with a jumbo tip for decorating.

Putting everything together

  • Check if the cupcakes are done using a toothpick. Let them cool in the pan for about 10 minutes.
  • Carefully remove cupcakes from the pan and let them cool completely—about 30 minutes.
  • Use an apple corer to cut out the center of each cupcake. Keep those center pieces—you’ll use them again.
  • Fill the center of each cupcake with the caramel using the piping bag.
  • Place the cupcake tops you removed back over the caramel to seal it in.
  • Pipe buttercream swirls over each cupcake. Add sprinkles immediately so they stick before the frosting sets.

Packaging

  • Assemble your cupcake boxes and get them ready.
  • Gently place each decorated cupcake into the box.
    Cardboard cupcake gift box filled with frosted chocolate cupcakes, decorated and ready to gift.
  • They’re now ready to be gifted or taken to your celebration!

Video

Keyword cake mix, cupcake
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