Chocolate Wedding Cupcakes

These Chocolate Wedding Cupcakes are the perfect chocolate cupcakes for weddings or other special celebrations.  Everyone at a wedding loves a good chocolate cupcake, and this recipe has been made and loved by many.  Watch the video showing you how to make these cupcakes, then scroll to the bottom of this post and print out the recipe so you can make them at home.

Chocolate Wedding Cupcakes
A couple of years ago, I had the task of making White Wedding Cake Cupcakes with Wedding Cupcake Buttercream for one of the teachers at my son’s school. I managed to squeak out about 125 cupcakes for her and a small wedding cake too. Those cupcakes have been a very popular recipe on the blog- and for good reason. They’re moist and perfect.

They’re jazzed up so much that you’d never know they started with a boxed mix (eek!). Seriously, you’d never know.  This is the chocolate version of those cupcakes: Chocolate Wedding Cupcakes with Chocolate Buttercream Frosting.  And of course, they are not just for weddings!

The cupcakes themselves are moist and wonderful. The frosting is a simple chocolate buttercream- easy to pipe on in a swirly motion. I share what piping tip I used further down in this post.  HERE is a great link from a blog that shows you some different ways to frost cupcakes.  Decorate with pearls or sprinkles or leave them simple and plain.

Chocolate Wedding Cupcakes

If you’re baking these for a wedding, I recommend baking them in brown cupcake wrappers.  You can always set the baked cupcakes inside of a more decorative wrapper on your display.



Chocolate Wedding Cupcakes

I own a wonderful cupcake stand from  The one I have holds 128 cupcakes, but you can order a larger one that holds 208 (or simply display the rest of your cupcakes on the table surrounding the bottom of the tower.  Then there are ribbon packs that you can order to add color to your tower.  

These stands are great for a wedding, but I’ve actually used them on a number of other occasions too.  They’re a good investment if you see a lot of cupcakes in your future!  I figure it will cost just as much or more to rent a nice cupcake stand, and if you fork over the $$ to just purchase one yourself-  you’ll have something to use for parties in the future!

Chocolate Wedding Cupcakes

As with using any recipe for an important occasion, my best advice is to test this recipe out and see how you like it before you make it for the big day.  Frost the cupcakes and everything!

Then you’ll know if this recipe is for you.


Chocolate Wedding Cupcakes

These chocolate cupcakes are great for weddings and other special celebrations!

Course Dessert
Cuisine American
Keyword chocolate cupcakes, chocolate cupcakes for weddings, chocolate wedding cupcakes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 36 cupcakes
Calories 328 kcal



  • 1 box chocolate cake mix (15.25-ounce box) (Betty Crocker, Duncan Hines... something like that)
  • 1 cup all purpose flour
  • 1 cup granulated white sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 4 large eggs


  • 1 cup (2 sticks) salted butter, at room temperature
  • 6 ounces cream cheese, at room temperature
  • 2 pounds powdered sugar, sifted
  • 1/2 cup milk
  • 2 cups dark chocolate chips (or chopped dark chocolate)



  1. Preheat the oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).

  2. In a large bowl, whisk together the cake mix, flour, sugar and salt. Add the remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
  3. Use an ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean. Let the cupcakes cool completely before frosting.


  1. In a large bowl, use an electric mixer to beat the butter and cream cheese at medium speed until creamy. Gradually add the powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth.
  2. Microwave the chocolate in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth. If the frosting is too soft for piping, cover and refrigerate for a few minutes until it firms up a little bit. Otherwise, spread or pipe frosting on top of cupcakes and decorate as desired.

Recipe Video

Recipe Notes

  • If you prefer an "extra chocolatey" cupcake, add 2 tablespoons unsweetened cocoa powder, and use chocolate extract in place of vanilla.
  • *If you are swirling the frosting on with a tip (to use a generous amount of frosting), you'll want to use this recipe for the frosting. If you're just spreading it on, you can cut the frosting ingredients in half to make a smaller amount.
    *You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
    *Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
    *You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.
    *For best results, keep the cupcakes refrigerated until ready to serve.
Nutrition Facts
Chocolate Wedding Cupcakes
Amount Per Serving (1 cupcake)
Calories 328 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 45mg 15%
Sodium 235mg 10%
Potassium 137mg 4%
Total Carbohydrates 48g 16%
Sugars 38g
Protein 3g 6%
Vitamin A 6%
Vitamin C 0.1%
Calcium 7%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.
More Chocolate Cupcakes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Lisa wrote:

    I tried this recipe this morning with a chocolate cake mix that I like, but the flavor was very bland in this recipe. Could I add additional cocoa powder as well to maintain the chocolate flavor? If so, how much would you suggest, and should I reduce the extra flour?

    • Lori Lange wrote:

      I think you could add 1/3 cup of cocoa powder if you want them more chocolatey, and you could use chocolate extract too (can buy at Whole Foods). I think the flavor is good in these, especially with the chocolate frosting… but I’m not a huge chocolate person, so perhaps some will like them more chocolatey!

  • Melissa Ulmer wrote:

    I only have 15.25 oz cake mix. How do I make that work?

    • Lori Lange wrote:

      It should work just fine– since they changed the cake sizes, everyone has been making with the slightly smaller box and still turns out ok!

  • Pat wrote:

    Do you think is get a better Chocolate flavor if I use brewed coffee for the water? TIA! This is an awesome recipe ive made lots of variations and always get compliments.

    • Lori Lange wrote:

      That sounds like an interesting idea. I’d try it!

  • Chrissie wrote:

    Can you make one nine inch tw9 layer cake with this recipe or is this to much batter?

    • Lori Lange wrote:

      I believe it would make three thinner 9-inch layers. You could always make cupcakes with the extra batter if you just want two layers.

  • Denise Kellum wrote:

    I am needing to make a chocolate cake for transporting 5 hours. Would this be a good recipe to freeze for transport?
    Also, If I needed to make this a (3 layer) 9-inch cake, would I just double the recipe?

    • Lori Lange wrote:

      Hi Denise, I’m afraid you’ll just have to do some experimenting. I’m not sure about doubling– you may just have some leftover batter. It’ll probably be okay for transporting, but you may want to experiment with freezing and defrosting to make sure you’re happy with the results.

  • Kathy wrote:

    Your white cupcakes call for egg whites, however the chocolate ones call for whole eggs.
    What would be the reason for that?

    • Lori Lange wrote:

      You want the white cupcakes to be as white as can be, so you only use the whites for that one.

  • Ginger wrote:

    What size pans do you use for a layer cake?

    • Lori Lange wrote:

      I like to use three pans for a three layer cake– prefer three 8-inch pans!


    What is your recommendation for trying to make this into a cake size or a layered cake?

    • Lori Lange wrote:

      I think it would work just fine.

  • Melissa Lucas wrote:

    Can you put this in the freezer.

    • Lori Lange wrote:

      I’ve frozen leftovers before. Well sealed.

  • maria in nj wrote:

    Lori I have made these cupcakes numerous times with great tasty results (everybody loves them!!) and I have a question…instead of sour cream do you think buttermilk would work?

    • Lori Lange wrote:

      I have not tried using buttermilk.