Quick Double Chocolate Cupcakes – a delicious recipe with cake mix, water, vegetable oil, eggs, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F.
2
Line 2 (12-portion) muffin tins with paper cupcake liners and set aside.
3
In a bowl, using an electric mixer, mix the cake mix, water, oil, and eggs on medium speed until moistened and smooth.
4
Stir in 3/4 cup chocolate chips.
5
Divide the batter evenly among the muffin tins, stirring it occasionally to redistribute the chocolate chips.
6
The batter will nearly fill each liner to the top.
7
Evenly sprinkle the remaining chocolate chips over the tops of the cupcakes.
8
Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes.
9
Transfer to a rack to cool.
10
Frost with your favorite icing.
605
kcal
Calories
51
g
Fat
26
g
Carbs
12
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 5 ingredients. The key ingredients include: 1 (18 ounce) box devil's food cake mix, 1 ⅓ cups water, ½ cup vegetable oil, 3 eggs, and more.
Yes, Quick Double Chocolate 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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