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!

Chocolate Wedding Cupcakes

Yield: 36 cupcakes

Prep Time:15 min

Cook Time:18 min


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

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  • Michaela wrote:

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

    • Lori Lange wrote:

      Not yet!

  • Stacy Dibble wrote:

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

    • Lori Lange wrote:

      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.

  • Gloria wrote:

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

    • Lori Lange wrote:

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

  • Isabelle wrote:

    could I use brownie mix instead of cake mix?

    • Lori Lange wrote:

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

  • donna wrote:

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


    • Lori Lange wrote:


  • Sandy wrote:

    Do these still work with a 15.25oz cake mix?

    • Lori Lange wrote:

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

  • Nikki wrote:

    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?

    • Lori Lange wrote:


  • Kim wrote:

    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!

    • Lori Lange wrote:

      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.

  • Pam wrote:


    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!

    • Lori Lange wrote:

      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.

  • Carolina wrote:

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

    • Lori Lange wrote:

      I don’t think so-

  • Rowena wrote:

    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..

  • Lyndsey wrote:

    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???

    • Lori Lange wrote:


  • Jen wrote:

    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?

    • Lori Lange wrote:

      I’m sure that would probably be fine.

  • Jen wrote:

    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 !!!

  • Michelle Wahtola wrote:

    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!

  • Laura – Un’altra fetta di torta wrote:

    so delicious!

  • julie wrote:

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

    • Lori Lange wrote:

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

  • Liz wrote:

    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.

  • Shaun wrote:

    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!

    • Lori Lange wrote:

      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!

  • Jackie Perry wrote:

    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…