If you’re looking for the best chocolate cupcake recipe that is moist, rich, and chocolatey, try this easy chocolate cupcake that is packed with chocolate flavor – it’s the ultimate chocolate lover’s cupcake and will become your new favorite.
Top them with chocolate buttercream frosting for an impressive treat. You may also love this chocolate cake and chocolate cupcakes from scratch, too!
Table of Contents
- Easy Chocolate Cake Mix Cupcakes
- Why This Recipe Works
- Ingredients Needed
- How to Make Chocolate Cupcakes With Cake Mix
- Expert Tips for the Best Chocolate Cupcakes
- Recipe FAQs
- Frosting for Chocolate Cupcakes
- Favorite Piping Tip
- 5 star review
- Storing + Freezing
- More Chocolate Desserts
- Best Chocolate Cupcake Recipe Printable Recipe
Easy Chocolate Cake Mix Cupcakes
Although I love a classic vanilla cupcake from scratch and my kids this rainbow cupcake recipe, nothing beats chocolate! Between the super soft texture, bold rich flavor, and bites of semi-sweet chocolate chips, these cake mix cupcakes are mouth-watering!
My friend brought them over a couple of months ago and we literally both gasped! They were so soft, moist, and full of chocolate goodness. These chocolate cupcakes definitely changed my mind though. The secret ingredients are the pudding mix and sour cream!
Why This Recipe Works
Make these delicious chocolate cupcakes to perfection using a simple cake mix that has all the goods to taste its best!
- An easy shortcut. From scratch is great when you have the time, but recipes using cake mix are a great alternative. No one will guess you made the best chocolate cupcakes from a cake mix!
- Great for all occasions. Serve these at birthday parties, baby showers, family gatherings, holiday celebrations and so much more. These chocolate cupcakes are so versatile and can be decorated for any occasion.
- Perfect texture. A few secret ingredients are all that’s needed to make this the best chocolate cupcake recipe that’s super moist, tender, and fluffy. They have the absolute perfect texture every time!
Ingredients Needed
These cupcakes are so easy and flavorful…you would never know that they are made with a box cake mix base! The secret ingredients that make them SO delicious are the dry pudding mix and sour cream…they both help to make them so moist and soft!
Find the full printable recipe at the bottom of this post.
- Cake mix: Grab a box of your favorite Devil’s Food cake mix. A classic chocolate cake mix would also work, although Devil’s Food has a bolder, more rich chocolate flavor.
- Chocolate pudding: You’ll need a box of instant chocolate pudding. No need to make the actual pudding…you’ll just use the dry mix. The pudding mix helps to make the texture irresistibly soft.
- Chocolate chips: Semi-sweet is my favorite, but milk or dark chocolate chips also taste great.
- Eggs: You will need 4 large eggs. If you are using medium-sized eggs, add in an additional egg to make it five medium eggs instead of four.
- Oil: I use canola oil, but vegetable oil will also work if you only have that on hand. I like to use oil instead of butter because it has a higher fat content which makes for a moister texture.
- Sour cream: This is one of the secret ingredients in this recipe. The acidity in the sour cream adds more moisture and makes it super delicious.
How to Make Chocolate Cupcakes With Cake Mix
Take your boxed cake mix to the next level and create the best chocolate cupcakes with minimal ingredients!
- Mix. Combine cake mix and pudding mix in a large bowl. Then add in the chocolate chips (this prevents them from sinking) and stir until combined. Next mix in the wet ingredients (eggs, canola oil, and hot water) with the dry ingredients using a hand mixer. Then stir in sour cream.
- Fill. Pour the batter into a muffin tin (this recipe will make enough to fill 2 tins) with cupcake liners about 3/4 of the way full.
- Bake. Bake until a toothpick comes out clean. Remove from oven and allow to cool on cooling rack. Wait to frost until cooled completely.
Expert Tips for the Best Chocolate Cupcakes
These helpful tips are the best to make a delicious chocolate cupcake! Make them mini, avoid sinking, and even make them ahead of time. Follow these steps to create the best chocolate cupcakes yet!
- Avoid sinking. The culprit behind sinking cupcakes is overmixing the batter (which lets in too much air). Make sure to stir the mixture just until combined. You can also try mixing the chocolate chips in with a little bit of flour so they don’t sink to the bottom.
- Let cool before frosting. Make sure to cool your cupcakes completely before frosting. Sometimes even though the tops have cooled, the insides are still a bit warm. It usually takes about an hour for them to cool completely. If you frost them while they are still warm, the frosting can melt and won’t hold its shape.
- Mini cupcakes. You can use a mini muffin pan if you prefer. I would check them after 10 minutes and do the toothpick test until they seem done.
- Make ahead. If making this recipe in advance, hold off on adding the frosting. Make according to directions, let cool then store overnight at room temperature in an airtight container. You can also make your frosting ahead of time and store it in a zip-top bag in the fridge. Then frost the next day when ready to enjoy.
Recipe FAQs
Fill the cupcake liners about 3/4 of the way full. If you fill any higher, the cupcakes will overflow and have muffin tops.
In this case, the secret to good cupcakes that are moist and dense is both the sour cream and pudding mix. They add moisture to the crumb, while still remaining soft and tender. Adding these two ingredients is the perfect way to level up your box of cake mix!
Overmixing the batter can cause a dry texture, so make sure to stir lightly just until all of the ingredients are combined.
In general, yes they are the mostly same. Both contain similar ingredients such as flour, sugar, eggs, and oil or butter, however, the major difference is the type of pan used and the total baking time required. Cakes are baked in a cake pan, while cupcakes often bake quickly in a muffin pan.
One box of cake mix in this recipe will make 24 cupcakes.
I haven’t tried this myself, although others have had success converting it into a chocolate cake recipe. I’d recommend baking in a cake pan at 350°F for about 25 to 30 minutes. Check for doneness at the 25-minute mark, then bake another 5 or so minutes if needed.
Frosting for Chocolate Cupcakes
My favorite frosting to use is my classic buttercream. The creamy and sweet flavors pair wonderfully with the rich chocolate cupcake flavor. There are plenty of other frostings that taste delicious too. Even a simple chocolate ganache would taste incredible.
- Classic buttercream: This buttercream frosting is my absolute favorite! It tastes amazing and holds up so well. A simple vanilla frosting also works great.
- Chocolate buttercream: If you are a chocolate lover, use this chocolate buttercream for double the flavor. Chocolate frosting is a double win!
- Cream cheese frosting: The tang in the cream cheese frosting is the perfect complement to the rich chocolate flavor. The sour cream frosting is another tangy option.
- Strawberry buttercream: Add a fruity component by using strawberry buttercream. It’s bursting with fresh strawberry flavor.
- Marshmallow frosting: For a super fluffy and delicious top, try this easy marshmallow frosting.
- Peanut butter frosting: Peanut butter and chocolate are a match made in heaven. Try this peanut butter frosting that I used when making chocolate peanut butter cupcakes.
Favorite Piping Tip
I typically use a 1m piping tip to frost my cupcakes. It’s so quick and easy! Want a step-by-step tutorial? Learn how to frost the perfect cupcakes that look bakery-worthy every time!
5 star review
These ARE the best chocolate cupcakes ever, and the frosting is fantastic. I’ve served these three times now, and EVERYONE raves and wants the recipe. I’ll always use this recipe whenever I need a chocolate fix for myself of anyone I love!
– Francie
Storing + Freezing
If you have frosted your cupcakes, you’ll need to store them in an airtight container in the refrigerator. If unfrosted, they can be stored at room temperature in an airtight container. Both ways should keep for about 1 to 2 days. If freezing, I like to freeze the cupcakes separately from the frosting. You can place the frosting in a ziptop bag and freeze it too.
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Best Chocolate Cupcake Recipe
Video
Ingredients
- 15 ounce box devil’s food cake mix
- 3.9 ounce box instant chocolate pudding , dry
- 1 ¼ cups chocolate chips , I prefer semi-sweet
- 4 eggs
- ¾ cup canola oil
- ¾ cup warm water
- 8 ounces sour cream
Instructions
- Preheat oven to 325°F. Line cupcake liners in 2 muffin pans.
- In a large bowl, combine the cake mix and chocolate pudding. Add the chocolate chips in now (this will prevent them from sinking) and stir until combined. Next mix in the eggs, canola oil, and water. Then stir in the sour cream.
- Pour cupcake mixture into the liners (about 3/4 the way full). Bake for 20-25 minutes or until a toothpick comes clean. Do not overcook.
- Remove from oven and allow to cool on a cooling rack. Wait to frost until cooled completely. Then frost as desired.
Notes
- Classic buttercream frosting
- Chocolate buttercream frosting
- Cream cheese frosting (use extra powdered sugar if piping)
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Birthdays, Cake + Cupcakes, Chocolate, Desserts, Freezer-Friendly, Kid-Friendly, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Hi, so you use milk chocolate chips or semi sweet chocolate chips? And do the chocolate chips stay hard in the cupcakes when cooled or do they blend and cook into the batter when in the oven. Just wondering if when you bite your cupcake you get chunks of chocolate chips :)
We used semi-sweet chocolate chips, but you may use what you like best! And yes, you get chunks of chocolate chips when you bite into the cake. :)
I like it
Wondering if this would work with white cake and vanilla pudding? I want to make these for a party in both flavors but would prefer using the same recipe for both. Have you tried with white cake?
Hi Laura! I haven’t tried it with a white cake and vanilla pudding, but I think it would be delicious! Let us know if you give it a try! :)
I just made these for my toddler’s cupcake birthday cake. They are delicious! Thanks for sharing the recipe!
Happy birthday to your toddler! I’m so happy to hear you liked them. Thanks for the comment!
These look awesome. Do I need to do anything differently if I make them as mini cupcakes?
They should work the same as mini cupcakes, just make sure to cook them for less time! :)
These are amazing!!!!!!! Thank you for sharing I am making them for my daughters first birthday, and know they will be a hit!!!1:) I was wondering though what you thought of making them up few days before and storing in air tight container and freezing and pulling out and then frosting the day before her party…… Will they still be as fresh and delicious???? Have you done this before, your thoughts would be much appreciated!!!Thank you Ashley
I was wondering have you ever freezed the cupcakes??? Was wondering if they would still be fresh tasting if i froze them then pulled them out for a party then frosted….. What is your thoughts??? Thank you!!!
Hi Ashley! I freeze these all the time and they turn out well. Of course they are better the day of since whenever you freeze something they are a little less fresh tasting!
I made these and I loved them!! I used mini chocolate chips and they great!! Thanks for the recipe! Have you ever tried to make a vanilla version?
I’m so glad you loved them Sara! I haven’t tried making a vanilla version yet, but I have been wanting to!
These chocolate cupcakes are truly delicious and so easy to prepare. Thank you for sharing.
Thanks Debi! I love them too…such great texture and flavor!
Hello! Do you use a mixer or by hand ? Thanks!
Hi Cathi! I use a mixer, usually my Kitchen Aid. :)
Just made these cupcakes AMAZING!!!!! followed the recipe to the T ! They turned out fantastic. What a wonderful recipe! thank you for sharing this!
I am so glad this recipe turned out well for you! I love these cupcakes, they are so moist and delicious! :) Thanks for your comment Mary!
These were amazing! And the buttercream recipe is the best one I’ve tried yet! I don’t know what is so different about it, but it is delish! So happy I found this recipe!
Thanks for your sweet comment Emily, I am so happy you love these cupcakes! The buttercream is definitely my favorite! :)
Hi. What flavor of cake mix should I buy? Chocolate? Thank you
I always use a box of Devils food cake mix!
What piping tip did you use to make the frosting look so gray in your picture? I can’t wait to make these!
I use a 1m tip! Hope you enjoy these, they are amazing! :)
Hi, I was wondering if I could omit the sour cream? i’ve used sour cream before in cake recipes and didn’t like the way it turned out. Plus I got everything else I needed for the cakes but forgot the sour cream, and to be honest im really really lazy.
Hi Jenni! I haven’t tried, but I’ve heard greek yogurt or apple sauce will give you the same results. :)
Can you make these a day prior?
Yes definitely, just keep them in a sealed tupperware! :)
My cupcakes sunk in the middle. I used a pampered chef muffin pan. Any ideas why this happened?
Hi Sheri! Oh no, I’m sorry they sunk! That has never happened to me with this recipe. I’ve heard that if air was mixed into the batter they can sink in the middle. You can avoid this by adding eggs one at a time and not over beating! Hope that helps a little!
Thanks for replying Jamielyn. It was probably the over mixing. Nevertheless they were the best cupcakes I’ve ever had!
So am I just dumb or what? Am I supposed to make the pudding and add it or just add the pudding mix?
Hi Shonna! Just add the pudding mix in dry! :)