* Any box cake mix (I prefer Duncan Hines)
* 1 small box of instant pudding that matches the flavor of your cake. Vanilla or French Vanilla will do if you can’t match the flavor.
* 1 small container of yogurt (I prefer Stonyfield Farms) that matches the flavor of your cake. Once again, plain or vanilla will do if you can’t match the flavor.

Following the directions on the back of your cake mix, add 1 extra egg and substitute milk for the water. You can use chocolate/strawberry/vanilla milk to match your flavor of cake.

Example: To make an awesome chocolate cake, you would need a chocolate box cake mix, chocolate instant pudding, chocolate yogurt, an extra egg and chocolate milk.
Mix the wet ingredients together, then the dry. Pour batter into cupcake liners, each about 2/3 filled.

TIP #2 – Baking the cupcakes:
Whatever baking temperature is listed on the cake mix box, turn it down 25 degrees and bake about 5 minutes longer, or until done.
When they come out of the oven, do not cool on a baking rack! Instead, transfer them directly into a cupcake caddy (pictured above) or any type of plastic container with a lid. Close the lid to keep the moisture in and inside your cupcakes. They will take longer to cool, but are well worth the wait.

Added bonus: since these cupcakes are so moist, you can make them a day or two in advance to save on time!