Chocolate Volcano Cupcakes – a delicious recipe with cake mix, water, vegetable oil, eggs, cookies, vanilla frosting. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix cake mix, water, oil and eggs in large bowl with electric mixer at low speed until moistened.
2
Beat 2 minutes at medium speed.
3
Stir in chopped cookies.
4
Spoon into 24 paper-lined or lightly greased 2 1/2-inch muffin pan cups.
5
Bake at 350u00b0 for 20-25 minutes or until toothpick inserted near centers comes out clean.
6
Cool in muffin pans on wire racks 5 minutes.
7
Remove from pans; cool completely.
8
Fill pastry bag fitted with rosette tip with frosting.
9
Insert tip slightly into tops of cupcakes and squeeze gently to fill cupcakes.
10
You can also fill cupcakes by poking a hole in center of cupcakes with top of spoon.
11
In place of a pastry bag and tip, fill food plastic food storage bag with frosting; cut off one corner point and squeeze gently to fill cupcakes.
444
kcal
Calories
38
g
Fat
4
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (19 ounce) package devil's food cake mix, 1 1/4 cups water, 1/2 cup vegetable oil, 3 eggs, and more.
Yes, Chocolate Volcano Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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