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.
These cupcakes are AMAZING <3 :D
So glad you enjoyed them :)
my favorite cupcake recipe – only problem I have is that they puff up as normal and then sink a bit when out of the oven. but they are still the best and I will keep making them – have tried them with vanilla pudding and white chocolate chips and strawberry pudding with white chocolate chips – everyone loves them….
Sounds delicious! If they sink they may have been over-mixed. You could also try mixing the chips with a little bit of flour to help them not sink.
Thanks for the picture to accompany your recipe when printing. As an older senior, this is a plus for me.
I am making this recipe over Christmas one the day I will be having a house full of company.
You’re so welcome. Have a Merry Christmas!
Hi there.. these cupcakes were soooo good. Can I do this with white cake and vanilla pudding?
I’m so glad you enjoyed these! 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! :)
Do you think I can turn this chocolate cupcake recipe into a cake???
Hi Sonia! I’ve never tried this recipe for a cake, but I’m sure it would work great!! Just lower the temperature a little and cook it longer! :) Let us know how it turns out!
Hi Sonia- I am also wondering about the recipe’s baking guidelines & success as a cake. I love it as a cupcake & want to use it to bake my daughter’s bday cake (shape of a 3, requires layering), so I don’t have room to mess it up. If you have any advice would you mind sharing?
Thank you!
Stacey.
You have to make these cupcakes. I made them today and they are AWESOME!!!
Best cupcakes I have ever had!
Thank you for sharing the recipe.
I’m so glad you loved these cupcakes! Thanks for your comment and review Becca!
Since I discovered your recipe, it’s definitely my go to! Last weekend I frosted them with peanut butter buttercream and chocolate sprinkles. Incredible! This weekend, Black first cupcakes. They are always moist, raise nicely and taste incredible! I’m planning on experimenting with lemon next…
Black Forest cupcakes…oops
i liked how they look. i am doing a cupcake stand and i want to use this recipe. i need to know how many this recipe makes
This recipe will make at least 24 cupcakes, sometimes more depending on how full you fill them. :)
This recipe is perfection. I have used it with cupcakes, mini cupcakes, and 9”round cakes. They are referred to by my pick you teenage boys as “the good cupcakes,” as in “are you going to make the good cupcakes?” This recipe is fool proof. Do not panic at the thickness of the batter, as they puff up beautifully. Thank you!
I’m so glad they have been a hit! Thanks for sharing that they have worked for cupcakes and 9″ cakes. :)
Did you use butter cream between the two round cake layers?
I would if I was making this a cake! :)
My mother-in-law has used a similar recipe and I’ve adopted it as well.
One box cake mix, one box instant pudding, 4 eggs, one cup milk, 1/2 cup oil. Bake however you desire, in cupcakes, as a layered cake, sheet cake, pound cake. Just use the time and temp on the cake mix box and of course watch at the end of time for done-ness. I find these versions make a much more dense and rich cake. And the variety available due to the pudding flavors are limitless!
Sounds delicious! :)
I got the four ingredients for the frosting shown in the
video. What are the measurements? Can’t find recipe.
Thanks.
Here is the recipe for my favorite buttercream recipe: https://www.iheartnaptime.net/buttercream-frosting-recipe/
I would like to know if you would still put a box of instant pudding even if the cake mix has pudding in it?
Thanks,
Cindy
I’ve only made it using regular cake mixes, but I think it would work the same. :)
I made these cupcakes for Valentine’s Day for my co-workers. They are without a doubt the moistest, most delicious cupcakes ever! I will only use rage recipe fir cupcakes from now on.
I’m so glad you enjoyed these! Thanks so much for your comment and review. :)
Vurry, vurry good! I made these for my granddaughter’s 2nd birthday and they were delectable. My granddaughter, who normally doesn’t get sweets, kept saying “mmmmmm!” They were sooo moist and delicious and I don’t even like chocolate. My kids and husband couldn’t stop eating them. The only thing I did differently (b/c I’m not a chocolate fan) is use milk chocolate chips instead of semi-sweet. I didn’t have the devil’s food cake in my pantry so I used German chocolate cake mix instead. And the butter cream frosting is the best topper. I’m going to make another batch right now for a meeting tonight. Thanks so much!
I’m so glad you loved these cupcakes! Thank you so much for your comment and review Judy. :)
I’m looking to use this recipe for a cake but I’m nervous about it. Any tips? I have made these cupcakes before and they’re so good!
Hi Kirstin! I haven’t tried making this recipe into a cake, but most of my cakes I bake at 350 degrees for 25-30 minutes. I would try that and check after 25 minutes to make sure you don’t overdue it. :)
Did you bake the cake? I would love to know how it turned out. I made this recipe as is – cupcakes – for one of my son’s birthday parties. Now his younger brother wants a cake and I am wondering how this would work.
What are the white papers called that you have the cupcake in when you frost them? (not the cupcake holder paper) They make cupcakes look like they are in a present. What are those papers called?
Hi Katheleen! They are called “tulip style baking cups”. You can find them on Amazon or Walmart. :)
I just made this tonight and it is amazing! Even my husband says it is good, and I didn’t even frost them yet! I put in too many chocolate chips (2 cups) and so the shape sing perfect, but this was so easy and yummy! Thank you for sharing! Next up is the frosting!
So glad these turned out for you! Thanks for your comment Christy. :)
This looks delicious! I can’t wait to try this next week for my son’s 5th birthday!
I’m wondering- what do you do with the mix when you wait for the first batch of cupcakes to bake and cool? Leave it out? Put it in the fridge? I only have a 12 cupcake pan.
Thank you!
Hi Christi! I hope you enjoy these! I usually just leave the batter out since it is only for 20 minutes, but you can definitely pop it in the fridge if you are worried about it. :)