I'm making multiple batches of marble WASC cupcakes today from yellow cake mixes.  I'm wondering what types of chocolate you have good luck with mixing into the batter and how much you put in.  My WASC batter makes 36 cupcakes, so I took out 1 C of yellow batter and added 1/4 C chocolate syrup then added another 1/8 C syrup to taste more chocolatey.  It still wasn't very brown, so I added brown dye.  I discovered that I shorted the batter by 1/4 C flour.  Between that and adding the liquid syrup, it took a little longer to bake and was still a little sticky on top.  If I use 1/4 C cocoa instead of the syrup, would I reduce some of the extra flour?  Or would it be OK with the syrup if I just added the correct amount of flour (1 1/4 C)?

using a chocolate cake mix is the easiest way --

as usual........ right on the money -K8memphis.  

thank you, mb