Quick Double Chocolate Cupcakes

Quick Double Chocolate Cupcakes
Prep Time
23 min
24 servings

Fun has never been so tasty!




box devil's food cake mix, such as Duncan Hines Moist Deluxe
cup vegetable oil
cup semisweet chocolate chips

White Faux Buttercream

sticks (12 oz) unsalted butter, at room temperature
cups confectioners' sugar
Tbsp whole milk, at room temperature
tsp vanilla extract
Food coloring, such as yellow, blue and red, or your favorite, if desired

Cupcake Toppings

Licorice whips
Crushed peppermint candies
Crushed lemon drops
Multicolored sprinkles or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings or graham cracker cereal squares


Step 1

Preheat the oven to 350ºF. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.

Step 2

In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.

Step 3

In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners’ sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.

Step 4

Yield: about 8 cups, enough for at least 6 dozen cupcakes

Step 5

Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).

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