I wish every morning started with a double dose of chocolate deliciousness! These cake-like muffins will have you smitten they minute they come out of the oven.
There has always been a lot of talk about what differentiates a muffin from a cupcake. Some feel it’s the lack of frosting that gives a muffin its breakfast status, even though muffins can be just as sweet as a cupcakes. I find it ironic that most of us wouldn’t reach for a cupcake for breakfast, but seem to have no issue with a muffin topped high with sweet crumble or sprinkles because muffins are healthy, right?
In all honesty, the real difference between a muffin and a cupcake is not a list of ingredients, but drills down to their mixing method and composition.
And in favor of total transparency, I am breaking some/many of the muffin rules with this recipe, but without the frosting, they are just not cupcakes (in my opinion).
Since these delicious treats fall somewhere on the spectrum between muffin and cupcake, it also means you can enjoy them at any time and for any occasion. Just get them in the oven.
If you’re looking for a fruity muffin, I’d give my berry cream cheese muffins a try.
Ingredients
There’s a reason so many “secret” recipes are really just doctored up cake mix in disguise – they’re almost impossible to mess up.
Chocolate cake mix – for this recipe I prefer Duncan Hines Dark Chocolate Fudge, but chocolate cake mix will do.
Jell-O Instant Chocolate Pudding – this addition is what really makes your muffins taste homemade. Trust me.
Eggs – the extra eggs are what help change the cake mix consistency into a more muffin like texture.
Sour cream – increases the thickness and richness of the final product.
Vegetable oil – all baked goods need fat
Milk – I prefer using whole milk for the best flavor
Vanilla extract – flavor booster
Table salt
Mini semi-sweet chocolate chips – dark mini chips also work well
This post may contain affiliate links. Please read my disclosure policy.
Cupcake Liners or Parchment?
I chose to use parchment liners instead of the usual muffin/cupcake liners in this recipe for no other than aesthetic reasons. They really just look so much better (rustic) and way more muffin-y when parchment is used.
However, the parchment does prevent the batter from baking onto the cupcake tin if you happen to overfill the cups. But regular muffin liners also work just fine.
Storage Instructions
These muffins can be stored at room temperature for five to seven days, just keep them in an airtight container.
In the refrigerator they will last up to two weeks.
Freeze them by wrapping individually and adding to a freezer bag or container for up to three months.
Serve Warm or Cold?
Really it’s up to you.
I personally love them fresh out of the oven (15 minutes cooled in the pan), but they are just as amazing after they’ve cooled down to room temperature.
You won’t be disappointed either way.
More Ways to Enjoy Chocolate for Breakfast
For all the times you must legitimately eat chocolate for breakfast!
- Brownie Muffins
- Chocolate Green Smoothie
- Belgian Chocolate Waffles
- Chocolate Nut Butter Smoothie
- Chocolate Guinness Doughnuts
- Guilt Free Chocolate Banana Muffins
- Chocolate Pancakes
Double Chocolate Chip Cake Mix Muffins
Ingredients
- 1 box chocolate cake mix (Duncan Hines Dark Chocolate Fudge is best)
- 1 Box (3.9 oz) Jell-O Instant Choclate Pudding
- 4 large eggs, slightly beaten
- 1 cup sour cream (full fat)
- 3/4 cup vegetable oil
- 1/2 cup whole milk
- 1 tbsp vanilla extract
- 1/4 tsp table salt
- 1-1/2 cups mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Prepare baking tins with liners.
- In a large bowl combine cake mix, instant pudding mix, eggs, sour cream, vegetable oil, milk, vanilla and salt to the same bowl. Mix well. Fold in chocolate chips.
- Pour batter into prepared muffin tins, filling 3/4 of the way full.
- Bake for 23-27 minutes or until done.
- Remove from oven and allow to cool about 10 minutes before removing from the pan.
Notes
Nutrition
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sharlana says
Could a gluten free chocolate cake mix be used in this recipe? I’m thinking King Arthur’s gluten free chocolate cake mix. This mix seems the closest to a non- gluten free mix to me. Thanks. Love your recipes!
Cathy says
I don’t see why not. If you try, let us know if it works!
Doris Layhe says
Chocolate for breakfast is always a good idea. My kids love these toasted with some peanut butter on them!
Belle says
These turned out amazing and were gobbled up quickly. Perfect consistency and tasted fully and luxuriously homemade.
Kay says
I used Blue Diamond chocolate cake mix almond flour. I put 1/2 top xanthum gum, 1 box sugar free jello instant pudding, oat milk, 4 egg whites, 1 tblsp instant coffee. 1 cup of greek plain yogurt instead of sour cream.All dry ingredients mixed together with a whisk and all wet ingredients in a separate bowl with mixer. The batter was thick easy to measure into greased cupcake tins. The muffins raised up beautifully, taste delicious and I am very pleased with this recipe. Recipe inspired me to try gluten free muffins with a new cake mix brand.
Rita Beyers says
I love this recipe, especially since it was so forgiving of the substitutions I made. I only had 1/4 cup sour cream and no whole milk. I used the sour cream I had and then substituted 1 cup buttermilk for the remaining sour cream and whole milk. I also used about half the chocolate chips and substituted chopped nuts for the remaining chips. I just tasted my first muffin – super light, fluffy, chocolatey and tasty!
Thank you for a great recipe.
Michelle F says
I thought these were really good! I only wish they made 12 instead of 24 LOL. Even though these are good any time of day, I’m thinking next time I could make 12 muffins & ice the rest for 12 cupcakes or bake in an 8″ or 9″ pan. Then I get breakfast & dessert! LOL
Erin says
Made these today with a Pillsbury Devils Food Cake mix in mini muffin tins. Sprinkled extra mini chips and turbino sugar on top before baking at 350 for 14 min. Perfection!!! Toddler approved!! I’ll post a pic on Instagram when I get a chance!
Susan says
This recipe is fabulous. I don’t think my little change effected the outcome much. I had to use half plain Greek yogurt with my sour cream because I was short on that ingredient. Otherwise, everything else was exactly the same as written. I was in a hurry and might have mixed my batter poorly, so they were a little flat. Either way, they were so delicious and everyone loved them! Moist, chocolatey, held together great. I would use this as a great cupcake recipe too!
Rachel says
They are better than Costco muffins! Deliciously moist. I ended up with 15 muffins which was strange but they are still sooo good! This recipe is staying on my list.
Eme says
Ever since I made these two months ago, my husband requests a batch every other week. They are delicious. I made a batch but used a cake pan for a friend so they could slice the amount they wanted and they raved about them. I did use another brand of cake mix once and to me Duncan Hines has always been the best cake mix. Much more moist even though I added the same ingredients and baking time was the same. I just about have this recipe memorized and just finished another fabulous batch of these muffins. Thank you for sharing it with us!
Julie Bell says
💯!!! Phenomenal recipe. I made the mixed berry cream cheese muffins as well and them are ro die for too!! I honestly don’t know which is my favorite. Thank you so much for the recipe.
Isabell says
Omg me and my boyfriend love this recipe. I make them all the time I just add 2 table spoons of instant coffee in it so it gives a little energy. I substitute the sour cream for Greek yogurt and add a scoop of protein powder and it works so well for us. Thank you so much!
Cathy Pollak says
So glad to hear you and your boyfriend are loving the recipe! Adding instant coffee and protein powder sounds like a great way to give it an extra boost—love that idea! And the Greek yogurt swap is perfect too. Thanks for sharing your tweaks!
Sarah says
I loved this recipe!! Wondering if I could substitute a vanilla cake mix and vanilla pudding for a vanilla chocolate chip muffin ?
Angela says
Loved how these turned out, they were so perfect.