Recipe of the Week

Recipe of the Week
Triple Chocolate Cupcakes


  • 1 box Duncan Hines Triple Chocolate Decadent Cake Mix
  • 1 bottle Duncan Hines Amazing Glazes-Vanilla or Chocolate
  • 1/3 cup oil
  • 3 large eggs
  • Water
  • Preheat oven to 350 degrees.
  • Place 14 -16 liners in muffin tins. Or use muffin tins without liners using cooking spray for cupcakes to release from pan easier.
  • Stir 1/3 cup of water with the small chocolate pouch until mix thickens. Set aside.
  • Stir 3 eggs, 1 cup of water and 1/3 cup oil into the large chocolate dry mix until moistened.
  • Spoon batter into muffin cups approx. 2/3 full.
  • Spoon a heaping teaspoon of the chocolate (pouch) mix and plop in the middle of batter. DO NOT mix into the batter.
  • Bake for 21-24 minutes. Allow to cool before glazing.
  • Place wax paper, parchment paper, or aluminum foil under the rack cupcakes are cooling on (for easier clean up).
  • Follow directions on the Glaze bottle and drizzle glaze over cupcakes.
  • For decorative tips go to and click on “Explore New Products.”

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