In my book, chocolate cupcakes are preferable for a couple of reasons:

  1. They are already individually sized.
  2. You can make almost any frosting for them.
  3. Cleanup is super simple.

I want to share a little secret with you:  A few days ago, I bought a new MacBook Air, and [of course] went online to find a rubberized shell for it.  In true “I’m just going to buy this one thing from Amazon and log off” form, I ended up with about ten ‘must-have’ items in my cart.  One of them was silicone cupcake shells.  So upon realizing the obligation I had created for myself, it was my duty to bake cupcakes the day I received my package in the mail.  I think they rock, and here’s a pretty inexpensive version if you’d like to try them out:

and the ones i purchased; just a few bucks more:

I am typically a from-scratch kinda girl, but I have come across several recipes online that use boxed cake mix as the basis for a cupcake recipe.  I figured, why not?  Let’s give it a go.  

Let me tell you, if you want light, fluffy, simple chocolate cupcakes – this is your recipe.  I was amazed with how airy and approachable these were.  No extreme richness, no cake-y density, it really came out better than I had expected!  I think the main bright side to this is that you can get creative with the frosting on these suckers.  Cream cheese, peanut butter, strawberry, just have a  go at whatever your beautiful heart desires.  For the glazed chocolate cupcakes in the photo, I simply melted 2 tbsp. peanut butter with a handful of milk chocolate chips, then spread it smoothly over the top.  Super yummy.  I also found a recipe for strawberry frosting, because Mark had suggested that some fruit flavor would pair well with these, too.  That recipe can be found here.  Or store-bought frosting would be fine, too!  Seriously, the ball is in your court on this one.

[my additional tips!]:

Actual Prep / cook time:  really just 23 total minutes!

Clean-up difficulty:  2 [bowl, mixer…]

Overall difficulty to make:  2 [these are so easy!]

Overall satisfaction:  8 [simple, to the point, great vessel for frosting!]

Price range?  This dish is under $3 for a dozen cupcakes.

What I would change next time?  I wouldn’t change anything!

For your own version, I recommend:

  • Use whatever frosting you like!

© 2015 : a flavor journal : by sara alvord
fluffy chocolate cupcakes.
Serves 12
Light, simple, fluffy chocolate cupcakes that can be whipped up in under 30 minutes!
Print
Prep Time
5 min
Cook Time
18 min
Total Time
23 min
Prep Time
5 min
Cook Time
18 min
Total Time
23 min
Ingredients
  1. 1/2 box Devil's Food cake mix (of a 15.25 oz box)
  2. 1/2 cup vegetable oil
  3. 1/2 cup sour cream
  4. 1/4 cup milk (I used 2%)
  5. 1/2 tsp. vanilla
  6. 2 eggs
Instructions
  1. Combine cake mix with sour cream, oil and milk. Stir until creamy.
  2. Add vanilla and stir again for 10 seconds.
  3. Beat in 2 eggs until batter is completely smooth and creamy. About 1-2 minutes.
  4. Carefully spoon batter into cupcake liners, filling them about 3/4 of the way full.
  5. Bake at 350 degrees for 18-20 minutes.
  6. Remove from cupcake pan and let cool on wiring racks.
  7. Frost and serve!
Notes
  1. Peanut butter frosting, fruit-based frosting, or store bought [cream cheese, chocolate, vanilla, etc.] would work well with these! Make them yours!
Adapted from Table for Two
Adapted from Table for Two
a flavor journal. http://aflavorjournal.com/