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Filled Chocolate Dobash Cupcakes

  • Author: She's Almost Always Hungry
  • Total Time: 39 minutes
  • Yield: 20 1x


These chocolate cupcakes are topped and filled with a glossy, pudding-like chocolate frosting. They are based on a favorite cake found at many bakeries in Hawaii. The recipe takes advantage of boxed cake mix and pudding mix and is adapted from The Electric Kitchen on Hawaiian Electric’s website.


Units Scale

For the cupcakes

1 15 1/4ounce package devil’s food cake mix

1 3 3/4ounce package instant chocolate pudding mix

1 teaspoon instant espresso powder (optional)

1 12ounce can lemon lime soda

1/2 cup vegetable oil

3 eggs

For the dobash frosting

3/4 cup sugar

1 1/2 cup water

3 tablespoons butter

Pinch of salt (about 1/8 teaspoon)

1/4 cup cornstarch

6 tablespoons unsweetened cocoa powder

Sprinkles, sanding sugar, sugar pearls, or other decorations, optional


For the cupcakes

Preheat oven to 350°F.

Line muffin tin with cupcake liners.

Optional: dissolve espresso powder in 1 teaspoon water.

In large bowl of electric mixer, combine cake mix, pudding, soda, oil, eggs, and the optional espresso mixture. Mix for 2 minutes. This can also be done by hand.

Place 3 tablespoons of batter in each cupcake liner.

Bake the cupcakes for 15-19 minutes, until a toothpick inserted in the middle of a cupcake comes out clean.

Place muffin pan on a rack and cool cupcakes completely.

For the dobash frosting

In a saucepan, combine sugar, ¾ cup water, butter, and salt. Bring to a boil.

In a small bowl, combine the cornstarch, the remaining ¾ cup water, and cocoa. Stir until smooth.

Add the chocolate mixture to the boiling sugar mixture, whisking constantly to prevent lumps from forming.

Cook on medium heat, whisking constantly, until smooth and thick.

Remove from heat and continue stirring until cool.

Assembling cupcakes

Using the wide end of a piping tip, an apple corer, or a paring knife, carefully remove a small portion of the center of each cupcake, being careful not to break through the sides or bottom of the cupcake.

Fill the center and frost the top of each cupcake with the cooled dobash frosting.

Decorate, if desired.



The recipe was originally made as a sheet cake in a 13″ x 9″ pan. If you make this as a cake, adjust the baking time to 30-35 minutes.

  • Prep Time: 20 minutes
  • Cook Time: 19 minutes
  • Category: Cakes, Cupcakes
  • Cuisine: Hawaiian-American


  • Serving Size: 1 cupcake
  • Calories: 190.93
  • Sugar: 15.94 g.
  • Sodium: 227.79 g.
  • Fat: 15.04 g.
  • Saturated Fat: 1.94 g.
  • Carbohydrates: 27.25 g.
  • Fiber: 0.74 g.
  • Protein: 2.38 g.
  • Cholesterol: 31.35 g.

Keywords: chocolate, cake mix, pudding mix