Chocolate Cupcakes

Honestly, I feel a little guilty even posting this as a recipe, because the majority of it is just directions from a box. HOWEVER, the small changes make a huge difference and the final product is spectacular. I have brought these to parties, work lunches, and even kept them at home and they always, always disappear before the end of the day.

My favorite chocolate cupcake is the Devils food cake box. It is so fluffy and chocolatey, I just love it. I’m sure I could find a great from scratch recepie, but honestly I just don’t want to put the effort in. No matter what chocolate cake recepie you use, I recommend adding about 1/4 teaspoon of both ground cinnamon and vanilla extract. You will be amazed how much better it tastes just making those small additions.

The real secret is the icing. I use about equal parts of chocolate icing and nutella, with a sprinkle of cinnamon and vanilla. If you think the mixture is too firm you can add a teaspoon of coconut oil or water and mix together. The nutella adds a ton of flavor and cuts down of the sweetness of the icing.

I can’t tell you how much people love this icing. I brought 4 regular cupcakes, and about 12 mini cupcakes to work today, and they were gone before lunch. (I do not work for a large company so I suspect some people came for rapid seconds) Regardless, if you want to impress people, while putting in minimal effort, this recipe is hard to beat.


  • 1 16oz container of chocolate icing
  • 1 13oz container of nutella
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 box Duncan Hines Devils Food cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs


  1. Preheat oven to 350 degrees.
  2. Lightly grease sides and bottoms of pan, or use cupcake baking cups.
  3. Use mixer to combine cake mix, water, oil and eggs at low speed for 30 seconds and then medium speed for 1 or 2 minutes.
  4. Fill cupcake wells 2/3 full with batter.
  5. Cook for 18 minutes for regular cupcakes or 8 minutes for mini cupcakes. Insert toothpick to check if they are fully cooked. If the toothpick comes out clean, remove pan from oven and allow to cool 10 minutes. If toothpick still has batter on it, continue cooking for a couple minutes.
  6. While cupcakes are cooking, mix nutella and chocolate icing together. You can add a sprinkle of cinnamon and vanilla if you want. If you think the icing is too thick, add half a teaspoon of water or coconut oil and mix thoroughly. Add to piping bag, or ziplock bag with tiny corner cut off.
  7. Once cupcakes have cooled pipe the icing on them.
  8. Enjoy!

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