posted in Cake and Cupcakes

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.  Here’s the chocolate version of those cupcakes: Chocolate Wedding Cupcakes with Chocolate Buttercream Frosting.  And of course, they are not just for weddings!

Again, the cupcakes themselves are moist and wonderful. The frosting is a simple chocolate buttercream- easy to pipe on in a swirly motion. I used an Ateco # 846 Closed Star Tip.  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.

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.

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!

Yield: 36 cupcakes

Prep Time: 15 min

Cook Time: 18 min

Chocolate Wedding Cupcakes


One 18.25-ounce box of chocolate cake mix
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

(double this recipe if you want to pipe the frosting)
1/2 cup salted butter, at room temperature
3 ounces cream cheese, at room temperature
1 pound powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla extract
1 cup dark chocolate chips (or chopped dark chocolate)


1. Prepare the cupcakes: Preheat 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 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.

4. Frost the cupcakes: 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.

5. Microwave the chocolate chips 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 frosting on top of cupcakes and decorate as desired.


*If you are swirling the frosting on with a tip (to use a generous amount of frosting), you'll want to double the recipe for the frosting. If you're just spreading it on, the recipe listed will be fine as-is.
*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.

Source: Cupcakes adapted from this recipe, and frosting adapted from Southern Living

86 Responses to “Chocolate Wedding Cupcakes”

  1. postedApr 10, 2012 11:00 PM

    I usually don’t like frosting on cake or cup cake but here the frosting looks just too good. It clearly shows how smooth it is! Sounds delicious.

  2. postedApr 11, 2012 2:24 AM

    These look awesome!

  3. postedApr 11, 2012 2:30 AM

    Nothing wrong with starting from a box!

  4. postedApr 11, 2012 3:35 AM

    Absolutely lovely! Yum!

  5. postedApr 11, 2012 4:06 AM

    There is something so perfect about chocolate cake with chocolate frosting!

  6. postedApr 11, 2012 4:43 AM
    Gloria Jacobs

    Hi! these cupcakes look fabulous !
    I have a question to bake this recipe as a regular cake
    IS a 13 x 9 cake pan too small for this batter?
    Is a 10 x 15 too big ! I would like to bake this as a Birthday cake
    for a friend this week ..
    Thanks so much for your wonderful recipes !

    • postedApr 11, 2012 11:12 AM

      You could make a 13×9-inch cake, but you might find that you can make 4 to 6 cupcakes w/ the excess batter. It’s just a little bit too much batter to make a 13×9-inch cake. 10×15 is probably too big.

  7. postedApr 11, 2012 4:52 AM

    I want! I do!

    Any bride would be ecstatic with these. I know I would’ve been.

  8. postedApr 11, 2012 5:10 AM

    That frosting sounds like a dream.

  9. postedApr 11, 2012 7:06 AM

    Oh your cupcakes looks beautiful! I am just speeachless.

  10. postedApr 11, 2012 7:07 AM

    These are so beautiful! I love how elegant and sophisticated they are 🙂

  11. postedApr 11, 2012 7:08 AM

    Hi Lori-those cupcakes look delicious! Almost too pretty to eat. 🙂

    One quick question-what brand cake mix do you use?

    The reason I ask-Betty Crocker has downsized to 15.25 oz. and Duncan Hines downsized their chocolate cake mixes to 16.5 oz…….what a mess this is making of recipes I have here using the 18.25 oz. mix. So far Pillsbury is the only mix-knock on wood-that hasn’t downsized-at least from what I’ve seen. The shrinking size mixes are showing up everywhere around here now.



    • postedApr 11, 2012 7:10 AM

      I like to use Duncan Hines. Haven’t noticed a difference in the outcome of the cake, even though they’ve downsized them (hadn’t even realized that they did!). I suppose you could always add a couple of tablespoons of flour to the recipe if you were worried about their being much less though.

  12. postedApr 11, 2012 7:09 AM

    OMG. I am a die-hard fan of your white wedding cupcakes so I must be making these chocolate ones immediately!!! Thanks for the great recipes! You rock!!!

  13. postedApr 11, 2012 7:24 AM
    Emilie @ Emilie's Enjoyables

    These look great Lori! Wish you lived close enough to make them for my wedding 🙂

  14. postedApr 11, 2012 7:34 AM

    A tower of these would be great at any party. Love how the pearls dress them up.

  15. postedApr 11, 2012 8:23 AM

    Sometimes it is nice to start with a box, especially for a quicker something. I’ve never tried white or chocolate wedding cake but it sounds delicious.

  16. postedApr 11, 2012 8:59 AM
    Therese Lussier

    The cupcakes looks very nice but I NEVER would use a cake mix from a box. I understand it is less time consuming , easier but you never will convince me that the taste is the same as a from scratch cake. Sorry!

    • postedApr 11, 2012 11:09 AM

      I completely understand your hesitation- I make most everything from scratch. But I think you might be surprised how good these turn out. I’d say 90% of the population would never be able to tell they began w/ a boxed mix, and adding a delicious homemade frosting on top sure helps. Now… the canned frosting- that’s definitely something I never do!!

  17. postedApr 11, 2012 9:29 AM

    I love your white wedding cake cupcakes, so I’m sure that these are perfectly satisfying too. The swirls are gorgeous, Lori!

  18. postedApr 11, 2012 10:38 AM

    I don’t bake cupcakes that often, but I can’t wait to try these!

  19. postedApr 11, 2012 12:50 PM

    I would love to be able to make a cupcake, with the result like these ones, but NOT use a box mix! Any ideas on how to accomplish that?

  20. postedApr 11, 2012 7:56 PM

    Sounds and looks delicious!!!

  21. postedApr 11, 2012 8:07 PM

    I have and LOVE LOVE LOVE the cupcake tower!!!!! Lovely cupcake Lori

  22. postedApr 11, 2012 8:26 PM

    these are PERFECT!

  23. postedApr 12, 2012 4:34 AM
    Maria in NJ

    I am a testament to these cupcakes…they are perfect! Thank You Lori for this great recipe…

    I made these for a girls night out and the girls RAVED about the cupcakes…the only thing I did different is I added a 1/4 tsp of KAF espresso powder to them, and boy did I get wonderful reviews on those babies!!!

  24. postedApr 12, 2012 9:54 AM

    Lori, these little cupcakes are so perfectly lovely! They look absolutely fit for a fancy fete. Great job!

  25. postedApr 12, 2012 10:13 AM
    Natalie @ Cooking for My Kids

    Oh, how I love chocolate…and weddings…so I know that these Chocolate Wedding Cupcakes are absolutely perfect.

  26. postedApr 12, 2012 12:17 PM

    Lori…these look delicious and absolutely perfect! I have NO problem jazzing up a cake mix. Hey….they put YEARS of research into those boxes!

  27. postedApr 12, 2012 1:28 PM

    I made these last night using a cake mix recipe from scratch. I added a few native chocolate tablets (tablea de cacao). I loved how dark and chocolatey it came out! Definitely a keeper (even though I didn’t really use a cake mix. Heh.)

  28. postedApr 13, 2012 12:54 PM

    Love this recipe and your photos.. Chocolate Wedding Cupcakes and perfect, and they look so dressed up with the addition of the ‘pearls’..

  29. postedApr 17, 2012 9:32 AM
    Mary Margaret

    I made these for a church potluck this Sunday and they were a winner. I am a big fan of boxed cake mixes, so this recipe was perfect (I do have a from-scratch chocolate cake recipe that I am in love with and will be using on these next go-round). The frosting was the ‘icing on the cake’ – smooth, smooth, and smooth. I will be making these again, and again, and again.

  30. postedApr 20, 2012 7:42 PM

    Its been so long since I baked without Duncan Hines Cake Mix but my sisters and I decided to get together and bake something and we chose this recipe it was worth it-we bonded and made a mess and the cup cakes came out great.

  31. postedApr 21, 2012 8:23 PM

    Thanks Lori! Those cupcakes look amazing! I can’t wait to make them. Love your recipes!!!

  32. postedApr 21, 2012 8:48 PM
    Carol McCarthy

    These look great….and if you cut a chunk out and drop a Lindt Truffle into the center when they are hot and then frost over later….they are divine! Thanks!

    • postedApr 22, 2012 11:25 AM

      Love that idea!

    • postedApr 22, 2012 3:51 PM

      yummy idea!

  33. postedApr 22, 2012 2:56 PM

    These look yummy! As do the chocolate chip cookie dough cupcakes. Which one do you like better? Have you used the chocolate buttercream frosting on vanilla cupcakes?

    • postedApr 22, 2012 7:50 PM

      I don’t know! Loved both. The chocolate buttercream can be used on any cupcake flavor!

  34. postedApr 23, 2012 10:41 AM

    I made these cupcakes for an adult birthday party and received tons of compliments. The cupcakes are very moist and the icing with butter and cream cheese is wonderful. I doubled the icing for piping like you suggested and came out with just the right amount of cupcakes and icing, this never happens for me. I am now looking for a reason to make the white wedding cupcakes. Thanks for making me look like a star.

    • postedApr 23, 2012 9:58 PM

      You’re welcome!

  35. postedMay 7, 2012 7:24 PM

    Hi Lori! I’m going to try both your white and chocolate wedding cupcakes this weekend. I have a question about the chocolate recipe.

    Do they taste less chocolaty with the added ingredients? Have you ever added any cocoa or chocolate?

    I love your blog! Thanks for sharing!!!!


    • postedMay 7, 2012 8:31 PM

      Hi Shannon- I’m making both this weekend too for an event for a friend- a double batch of each! I noticed that Duncan Hines has reduced the size of their cake mix, so avoid that brand and look for one instead that is still 18.25 ounces. I thought the chocolate wedding cupcakes still tasted very chocolatey with the chocolate buttercream on top, but if you’re worried, you might try taking out 1/4 cup flour and adding in 1/4 cup cocoa. Or swirling in some mini chocolate chips.

  36. postedMay 7, 2012 9:41 PM

    Oooh! That’s a great idea. I think I’ll try the mini chocolate chips! Pillsbury still has the 18.25…. and that’s a good thing! I bought a ton of them when they were on sale for $.99 a month ago. Happy Baking!!! Thanks for your super fast response too!

  37. postedMay 10, 2012 5:46 AM

    Lori – I made both the chocolate and vanilla versions over the weekend for my daughter’s 1st Communion. I added pink pearls to the white and white pearls to the chocolate. I made some for the dessert and others I put in little clear plastic containers tied with a ribbon and gave them as favors. They were a hit and Loved by all.

    Thanks for sharing such delicious yet simple recipes.

  38. postedMay 24, 2012 10:56 AM

    Great recipe

  39. postedJun 27, 2012 12:56 PM

    My MIL made these and the white cupcakes for my wedding the first of June. I must say that these were the BEST cupcakes that I have ever eaten!!! Thank you so much for sharing this wonderful recipe.

    • postedJun 27, 2012 6:06 PM

      Awesome- so glad you enjoyed them so much!!

  40. postedAug 20, 2012 8:34 AM
    Debbie Shouse

    I made the white wedding cake cupcakes yesterday for a shower, and today is chocolate day…for my husband’s birthday! They are awesome and everyone loves them..I love your website, thank you for sharing!!!!

  41. postedAug 27, 2012 5:07 PM
    Jackie Perry

    The wedding cupcakes and chocolate recipes are simply the best that I have tried so far…the batter is great and makes so much more. The chocolate frosting is to die for and I will be using this site for a long time…

  42. postedAug 28, 2012 11:37 AM

    Hi Lori, I’m making 150 cupcakes for a friend’s wedding in 10 days. I had the soon to be bride over for a cupcake tasting of the 4 kinds of cupcakes I’m doing and she said your white wedding cupcakes were the best! SO….I’ve decided I’m also going to use your chocolate wedding cupcakes recipe as well instead of the other one chocolate one I did which was kind of dry. However, I’m just concerned about the Chocolate buttercream frosting because it has cream cheese in it and I’m afraid it won’t travel and hold well on the cupcake. The wedding reception is indoors but about an hour away. Do you feel that this frosting recipe will hold the cupcake well without being refrigerated for 3-4 hours? I look forward forward to hearing from you and thanks so much for posting these wonderful recipes!

    • postedAug 28, 2012 11:45 AM

      Glad you asked… it’s definitely a little soft (not as thick as the wedding cupcake buttercream I have on the site). You may wish to look for a classic chocolate buttercream instead- just because of the special circumstances with traveling a ways). Good luck!

  43. postedNov 17, 2012 10:12 PM

    I made the frosting tonight and it is absolutely delicious. I used it to pipe roses per i am baker’s suggestion for a neapolitan rose cake ( and it was a little softer than the buttercream that I used for the white and strawberry buttercream but it worked ok. I would recommend that if you are going to do any decorating with this frosting to chill it a bit.

  44. postedJan 10, 2013 3:39 PM

    can I use a Red Velvet cake mix? Will i need to change anything?

    • postedJan 12, 2013 5:12 PM

      I’ve not tried red velvet, so I can’t recommend.

  45. postedFeb 1, 2013 6:35 AM
    Laura - Un'altra fetta di torta

    so delicious!

  46. postedMar 3, 2013 3:30 PM
    Michelle Wahtola

    I made the white cupcakes last week for a birthday party and everyone raved about them. I just finished making the chocolate wedding cupcakes for my son’s wrestling dinner. I normally am not a fan of chocolate buttercream frosting because it is typically too sweet. But I couldn’t help keep taking tastes of the frosting because tastes soooo good. I can’t wait for everyone else to try them. Thanks for such delicious recipes!

  47. postedMar 15, 2013 6:34 PM

    This recipe is my chocolate cup/cake recipe……. it does not fail me, for kids or adults. It just gets tweaked with the finishing touches to suit the crowd. They are just that good !!!

  48. postedJun 13, 2013 9:55 AM

    These sound amazing – going to try for father’s day! We prefer milk chocolate to dark…. does the dark chocolate flavor in the frosting come through strongly? If so, do you think I could sub milk chocolate?

    • postedJun 18, 2013 6:06 AM

      I’m sure that would probably be fine.

  49. postedOct 22, 2013 5:38 AM

    I make your white wedding cake cupcakes all the time. Always a big hit. Last night I tried the chocolate ones, but husband said they need to be chocolatier. Could I add a little cocoa powder to it???

  50. postedOct 26, 2013 4:43 PM

    My cupcakes turned out dry and it’s not very tasty at all.
    Not sure if it’s the cake mix box that I used. Love the white wedding cupcakes though..

  51. postedMar 19, 2015 1:05 PM

    great recepie! Specially for beginners at baking :). I just have one question: is it possible to replave sour cream with buttermik?

    • postedMar 21, 2015 6:49 AM

      I don’t think so-

  52. postedApr 14, 2015 10:32 AM


    I’m going to make these cupcakes for an upcoming wedding. How many days can they be left at room temperature (no frosted)? Wedding is on a Saturday and I would like to bake them on a Thursday and frost on a Friday. Your thoughts? Thank you!

    • postedApr 30, 2015 11:45 AM

      Can you keep them refrigerated overnight? They should be fine sitting at room temp on the day of the wedding as long as it isn’t too warm.

  53. postedSep 8, 2016 7:46 PM

    I made these cupcakes today. Found them to be drier than I prefer.  I added 1/4 c oil just in case. Any suggestions? I used a Betty Crocker Devils Food Cake mix. Thanks!

    • postedSep 11, 2016 7:22 AM

      I’m not sure- if you make the recipe as directed, they should turn out just fine unless you are at a higher altitude or if your oven temperature is off a bit.

  54. postedSep 24, 2016 4:23 PM

    I tried and love the white wedding cupcakes. I noticed the white calls for just egg whites and the chocolate says eggs? Do you use the yolk and all for the chocolate cupcakes?

  55. postedOct 22, 2016 12:52 PM

    Do these still work with a 15.25oz cake mix?

    • postedOct 23, 2016 7:34 AM

      I have made the same recipe with the smaller ounces box with the same results- so, yes!

  56. postedNov 8, 2016 6:41 PM

    Since your adding the extra ingredients. Do they still taste chocolatey?


  57. postedFeb 7, 2017 1:34 PM

    could I use brownie mix instead of cake mix?

    • postedFeb 13, 2017 6:14 PM

      I don’t think it would turn out the same…

  58. postedMar 29, 2017 10:13 AM

    Can this recipe be made into a carrot cake???? Both the white and chocolate cakes are fabulous!!!!

    • postedApr 6, 2017 9:23 AM

      That would be delicious- I haven’t tried it yet!

  59. postedJul 16, 2017 7:18 PM
    Stacy Dibble

    Have you tried freezing them?  I’d like to make them the week before a wedding and then thaw them the day before.

    • postedJul 27, 2017 7:35 AM

      I haven’t tried freezing them, but as I tell everyone… it would be a good idea to test out your plan before the wedding so you know if they will be turning out as you expect them to.

  60. postedOct 24, 2017 1:26 PM

    Have you tried the white wedding cupcakes using a lemon mix?

  61. postedJan 2, 2018 10:07 PM
    maria in nj

    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?

    • postedJan 7, 2018 7:39 PM

      I have not tried using buttermilk.

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