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4.4 from 5 votes

Chocolate Cupcakes Topped with Vanilla Icing

Prep time
15 mins
Cook time
20 mins
Total time
35 mins


  • Better Batter chocolate cake mix
  • 3 eggs
  • ½ cup oil
  • 1 ¼ cup water
  • sliced almonds
  • blueberries


  1. Preheat oven to 350 degrees, and line 12-cup muffin pan with cupcake liners.
  2. Stir cake mix, eggs, oil, water together until well combined.
  3. Divide the batter evenly among the 18 cupcake liners.
  4. Bake for 18-20 minutes.
  5. Cool the cupcakes in the pan for 10 minutes and then transfer to a wire rack.
  6. Once cool, frost cupcakes and top with sliced almonds and blueberries.
Remy with gluten-free chocolate cupcakes
Dish Type:
Dessert, Cupcakes, Fruits
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