Chocolate Wedding Cupcakes

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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.


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5 from 2 votes

Chocolate Wedding Cupcakes

These chocolate cupcakes are great for weddings and other special celebrations!
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 36 cupcakes
Calories 328kcal
Course Dessert
Cuisine American
Keyword chocolate cupcakes, chocolate cupcakes for weddings, chocolate wedding cupcakes



  • 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
  • 1 teaspoon vanilla extract
  • 2 cups dark chocolate chips (or chopped dark chocolate)



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


  • 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.
  • 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.



  • 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.


Serving: 1cupcake | Calories: 328kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 235mg | Potassium: 137mg | Fiber: 0g | Sugar: 38g | Vitamin A: 300IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg
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Lori Lange of Recipe Girl

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  • Noel wrote:

    Can this be used for regular cake pans? If so, what would the recipe be for 2, 8in rounds and 2, 10in rounds?

    • Lori Lange wrote:

      It should be fine baked in regular cake pans, but I don’t have bake times for those.

  • Lillian wrote:

    Hello can you tell me if I the tip from the white wedding cake about adding the extra ounces of cake mix would still apply with the chocolate , I have made the white several times and it always comes out amazing. Thanks

    • Lori Lange wrote:

      You could do that– but it works fine with the 15.25-ounce cake mix.

  • Beth wrote:

    I made your chocolates cupcake recipe but made a cake with it. It stuck to the greased and floured pans an crumbled. I used two 9” pans. What size and how many layers would you recommend for making this cake?