Due to my newfound passion for food photography, I have found myself scouring the Internet for affordable cupcake recipes. Dessert photography isn’t cheap…
…That is, unless you do plenty of research. These chocolate cupcakes are scrumptious and nearly impossible to ruin; even the most amateur baker will find success. Plus, these delights only require three ingredients, one being water. Scroll down for the complete recipe.
All you need to purchase is one box of devil’s food cake mix and one 15 oz. can of pumpkin. Frosting, chocolate chips and cocoa powder are optional.
Combine ingredients in one large bowl, including 2/3 cup of water (use 1/2 cup for thicker cupcakes).
For an extra chocolatey batter I mixed in 1 tbsp. of Dutch-process cocoa powder and folded in a handful of Ghiradelli Milk Chocolate Chips. For my next batch I will double the amount of each.
Mix until smooth. Remember to fold in any chocolate chips once the initial mixture is smooth.
Pop in the oven at 350 degrees. Bake for 20 minutes (mine took 30). Allow cupcakes to cool before frosting. Top with frosting and a couple chocolate chips for fun.
And don’t forget to enjoy!
Recipe: Easy Chocolate Cupcakes (yields 24)Ingredients:
- 18 oz. devil’s food cake mix
- 1 (15 oz.) can pumpkin
- 2/3 cup water
- Preheat oven to 350°.
- Mix ingredients; batter will be stiff.
- Disperse equally among liners.
- Bake for 20 minutes, or until top springs back.