I learned a fabulous secret a while ago regarding boxed cake mixes. Buttermilk makes them better. Oh, so much better. While I like making baked goods from scratch, sometimes it is nice to be able to cheat and still make something decent.
So, if you are in the mood for something sweet, here's my ridiculously easy recipe for chocolate cupcakes courtesy of "Hello, Cupcake!"
Chocolate Cake-Mix Cupcakes
Yield: 24 standard cupcakes
-18.25-ounce box Devil's Food cake mix (try to avoid mixes with pudding added)
-1 cup buttermilk, in place of the water called for on the box (the box will call for more water than the buttermilk you are using)
-Vegetable oil (the amount on the box)
-4 large eggs (in place of the number called for on the box)
Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
Using substitutions above, follow the box instructions to mix all ingredients in a large bowl. Beat with an electric mixer at low to medium speed until moistened, about 30 seconds. Increase speed to high and beat until thick, 2 minutes longer.
Spoon half of the batter into a zip-top bag. Snip a ¼-inch corner from the bag and fill the paper liners 2/3 full. Bake 15 to 20 minutes until tops are golden and a toothpick inserted in the center comes out clean. Remove cupcakes from baking pans, place on a wire rack . Cool completely.
Have a Happy Day!