Heat oven to 375º F. Line a 24-muffin tin with cupcake papers.
In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Fill each cup 2/3 full. Place in oven and bake until a toothpick inserted into a cupcake's center comes out clean, about 20 minutes.
Remove the cupcakes from the pan and place on a wire rack; allow them to cool completely before frosting with Quick Chocolate Buttercream.
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