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
  • 1 teaspoon vanilla extract
  • 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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  • 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…