Triple Chocolate Decadent Cupcakes & Apple Caramel Bars

I was able to try out a couple of the new Duncan Hines Decadent Cake Mixes.

The two recipes I made with the mixes were so easy, and delicious!  I’m certain my family gained 5 pounds this week from all these desserts!  What makes the recipes using these mixes so superb is the fillings inside.  If tastebuds could smile, they’d be beaming after indulging in these sweet treats. 

Triple Chocolate Decadent Cupcakes

1. Preheat Oven to 350° F. Place 14-16 liners in muffin cups. (Tip: Spray top of pan with cooking spray for cupcakes to release from pan easier.)

2. Mix batter according to directions.

Spoon batter into muffin tin, about 2/3rds of the way full. You will have enough batter for 14-16 cupcakes.

3. Mix chocolate pouch as directed on box.


Spoon a heaping teaspoon of chocolate on top of the batter. Do not mix into batter. Allow the chocolate to sit on the surface of the cupcake.

4. Bake for 21-24 mins. Cupcakes will be golden brown and spring back when touched in center. Allow to cool completely before glazing or frosting.

5. Top with Duncan Hines Chocolate Amazing Glazes:
Follow instructions on package to remove paper tab under cap, open cap, microwave and pour. For easy clean up, put cupcakes on a rack, which is sitting on top of a piece of foil, wax paper or parchment paper — then pour the glaze over the cupcakes.


Apple Caramel Bars

This fall season you can make this delicious recipe that is sure to be a crowd pleaser at any party you bring it too.  Thanks to Duncan Hines Apple Caramel Decadent Cake Mix,  you can whip up this dessert in no time at all.  You’ll have everyone that tastes it, asking you for the recipe smile_wink .


  • 1 box Duncan Hines® Apple Caramel Decadent Cake Mix
  • 1 egg
  • 1/2 cup packed brown sugar
  • 1/3 cup light corn syrup
  • 2/3 cup butter
  • 2 cups quick cooking oats
  • 1 cup chopped peanuts (1/2 cup reserved for top, 1/2 cup mixed with caramel pouch) *I left the peanuts out when I made it*

Preheat oven to 350°

In small sauce pan, melt brown sugar, corn syrup and butter on medium heat.  Bring to a boil and cook for 3 minutes.  Remove from heat.

In a mixing bowl add the cake mix, nuts, oatmeal and egg.  Mix by hand until blended.  Mix caramel pouch as directed and stir in 1/2 cup peanuts.

Pour in the melted brown sugar, corn syrup and butter mixture.  Stir until well mixed.  Stir in caramel pouch with peanuts.

Spread evenly into a 9×13 inch, lightly greased baking pan.  Press remaining peanuts onto surface of cake.  Bake for 30-35 mins.

Remove from oven and immediately press down on surface of hot cooked bars with spatula.  Cool and refrigerate before cutting.

The Duncan Hines Decadent Cake Mixes are going to be an essential pantry item for me from now on.  The fillings really translate into making these cake mixes a cut above a regular one.

Disclosure of Material Connection: I wrote this post as part of a blog campaign by Duncan Hines and was supplied with the above products and  information through them, the review and opinions are my own.


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