Chocolate Cupcakes

These Chocolate Cupcakes are super moist and topped with a rich and decadent chocolate buttercream. Made with an adapted cake mix recipe, they’re easy to make and perfect for parties!

Chocolate Cupcakes

This Chocolate Cupcakes recipe is a total weakness of mine. I’ve made it dozens of time over the years and I’m excited to finally be sharing it with all of you!

Technically, both parts of this recipe have existed on the blog for years, but never together.

The chocolate cake base is the one I use in a lot of my chocolate cake and cupcakes, and I shared the chocolate buttercream frosting recipe with you several years ago as well.

If you want to mix things up, you could also frost these chocolate cupcakes with Malted Chocolate Buttercream or Peanut Butter Cream Cheese Frosting!

Ingredients For Chocolate Cupcakes with Chocolate Frosting

The ingredients in this Chocolate Cupcake Recipe include:

Chocolate Cake Mix
Instant Chocolate Pudding Mix
Large Eggs
Sour Cream
Vegetable Oil
Chocolate Milk
Vanilla Extract
Salt
Mini Chocolate Chips

The cupcakes are topped with my Chocolate Buttercream Frosting recipe that’s made with the following ingredients:

Unsalted Butter
Powdered Sugar
Dutch Cocoa Powder
Chocolate Liqueur
Vanilla Extract
Kosher Salt
Heavy Cream
Sprinkles, optional

How To Make Chocolate Cupcakes

1. Begin by preheating the oven and lining a cupcake pan with cupcake liners.
2. Then combine all of the cupcake ingredients in a large bowl or stand mixer and beat until fully mixed.
3. Fill each cupcake liner with a scant 1/4 cup of batter and bake for about 20 minutes.
4. Let the cupcakes cool for a few minutes in the pan before transferring to a cooling rack to cool completely.
5. Prepare the chocolate frosting by whipping together the ingredients in a large bowl or stand mixer until smooth.
6. Pipe the frosting onto the cooled cupcakes and top with sprinkles.

Storage Instructions For Chocolate Cupcakes

If you do happen to have leftovers, these cupcakes will last for 2 days in an air-tight container at room temperature, or up to 5 days stored in an air-tight container in the refrigerator.

Cupcakes taste their best when consumed within 48 hours of baking. Also note that while refrigerating extends the life of the cupcake, it can also dry them out.

How To Freeze Cupcakes

Technically, these can be frozen, but I wouldn’t recommend it. If you want to prepare the cupcakes themselves and freeze those and then frost them once you’re ready to serve, that is perfectly fine.

However, because of the design of cupcakes (piped frosting and all), this makes them harder to freeze because of extra steps that need to be taken. Check out this helpful guide on storing and freezing cupcakes.

My Favorite Baking Tools!

Extra Large Star Tip: I use this top about 95% of the time on my cakes and cupcakes. I love the large swirls it makes and I think it’s easier to frost cupcakes with an extra large tip than a small one.

Cupcake Pan: This is my favorite cupcake pan, it’s durable, easy to clean, and provides a nice and even bake.

Measuring Cups: I absolutely adore these nesting measuring cups because they don’t take up a lot of room and they’re great for both large and small volumes in everything from baked goods to cocktails!

Flex Edge Paddle Attachment: I don’t know where I would be without this thing, I use it ALL. THE. TIME! It makes the best whipped buttercream frostings and I really love how close to the edge of the bowl it gets.

More Cupcake Recipes

• Raspberry Champagne Cupcakes – Finished off with a luscious 3-ingredient champagne buttercream!
• Chocolate Peanut Butter Cupcakes – Centers packed with a surprise Reese’s Pieces candy filling!
• Funfetti Birthday Cupcakes – Way better than store-bought!
• Cookie Dough Cupcakes – Filled with edible cookie dough!
• Butterbeer Cupcakes – Loaded with toffee, butterscotch, caramel, and vanilla!