Easy Moist Chocolate Cupcakes

Yield: 2 dozen

Prep Time: 10 min

Cook Time: 25 min

Easy, Moist Chocolate Cupcakes


One (18.25-ounce) package German chocolate cake mix
One (16 ounce) container sour cream
¼ cup butter (1/2 stick), melted
2 large eggs
1 teaspoon vanilla extract


1. Preheat oven to 350°F. Place paper baking cups in muffin pans and coat with cooking spray.

2. Beat all ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 3 to 4 minutes or until smooth, stopping to scrape bowl as needed.

3. Spoon batter evenly into baking cups, filling each two-thirds full. Bake 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.


*Substitute another kind of chocolate cake mix if you'd like.

Source: RecipeGirl.com via Southern Living

No Responses to “Easy Moist Chocolate Cupcakes”

  1. postedFeb 24, 2011 7:22 AM

    Can you subsitute the dark fudge chocolate cake mix instead of the german chocolate?

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