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.
Love the recipe for the cupcakes but the measurements to make the icing are not included, can you somehow provide me with the amount of cream cheese, butter, vanilla and powered sugar needed?
Hi Donna, so glad you love the cupcakes! Here is my favorite buttercream recipe: https://www.iheartnaptime.net/buttercream-frosting-recipe/
We love this recipe! Have you ever converted it for a cake?
Hi Stephanie! I haven’t tried, but I’m sure it would work great! 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 ever make it? How did it turn out as a cake?
I made the recipe as a cake (actually baking one for the third time right now!) and it comes out perfectly baked at 350 for 30 minutes. My family loves this cake with chocolate icing drizzled on top.
These truly ARE the BEST chocolate cupcakes ever! I store them in the frig, but they disappear quickly! I got 30 cupcakes from this recipe. They are good as mini chocolate muffins, too, using mini chips.
So happy to hear that you love them, Marilyn! Thanks for your comment and review :)
I am excited about making this recipe! They sound so yummy! Can they be made ahead of time and if so how far in advance? Thanks!
Yes they can be made ahead of time. You could make the cupcakes 2 days in advance, but I probably wouldn’t frost them until the night before or day of.
It was very moist and yummy. When I realized the extra sugar going into the cupcakes with the pudding mix, I did not add the chocolate chips. This was for a grandchild’s 4th birthday party. I think if it had been for adults, I may have added the chocolate chips. It was really good. The sour cream really makes a difference! Everyone loved them.
I’m so happy to hear that you loved the cupcakes, Penelope!
I made this recipe about two years ago and ever since that day every one of my family only wants these cupcakes for their birthday. With three children, three son in laws and 6 grandchildren, I make these very often. 😄🥰
This makes me so so happy to hear, Emily! I’m so glad everyone loves them :)
Have you ever tried this recipe in a 9”x13” pan?
Hi Charla! I haven’t tried, but I’m sure it would work great! 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. :)
Yes
Chocolate cupcakes are the best and this recipe is so good! Perfect for when my sweet tooth craving hits!
This makes the best leveled-up chocolate cupcakes in all the land! So dense and moist and delicious!
made these and i am impressed how moist they are…. great recipe
So glad you enjoyed the cupcakes!
Amazing cupcakes! I make them all the time. Such an easy recipe. I love that you can use a cake mix. Thanks so much for sharing this awesome recipe.
I’m so happy to hear that you love them! Thank you for your comment!
Very moist and delish!
I’m so glad you enjoyed them! :)
Can you sub milk or cooled coffee for the water?
Yes, that should be fine!
Hi, do you think these recipe will be okay to use to make mini cupcakes as well as freeze them?
Yes, of course!
Can I freeze these bad boys? They’re delicious but I made so many and don’t need to eat them all now!
Yes definitely! I like to freeze the cupcakes separately from the frosting. You can place the frosting in a ziptop bag and freeze too.
Hey with this chocolate recipe can I add buttermilk to or just use strictly water?
I haven’t tried that before so I’m not sure! Let us know how it goes if you give it a try.
This recipe is by far the BEST I’ve had! I used a dark chocolate cake mix instead, and it was a hit! I paired it with the peanut butter frosting, OMG it was delish!!
Thank you so much for sharing, you have a new fan! :)
I’m so happy to hear you loved it! Thanks for leaving a comment and review! :)
I am wanting to make these for a baby shower tomorrow night. They look so yummy! I have a question though….. on your recipe it says to add the chocolate chips after the cake mix and pudding but in your video you add them at the end after everything else. Could you please clarify for me? Thanks so much.
You can do either. Adding them after the cake mix helps them not sink to the bottom while baking.