The best chocolate cupcakes ever!

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Today I am sharing with you the BEST chocolate cupcakes ever! They are super soft, rich and topped with a lush buttercream frosting! You won’t believe how easy these chocolate cupcakes are to make.

My husband has claimed (on more than one occasion) that these are the BEST chocolate cupcakes he’s ever had. My friend brought them over a couple months ago and we literally both gasped! They were so soft and full of chocolate goodness, we couldn’t just stop at one! Since that day we’ve made this recipe about 3 times and plan to make it many more! And to tell you the truth I’m usually not a chocolate cake fan. I mean, I LOVE chocolate, but for some reason I’m just not a huge cake lover. These cupcakes definitely changed my mind! I’m telling you… they are that good! The secret ingredients are the pudding mix and sour cream! The flavor is fantastic.

The BEST chocolate cupcakes ever! They are super soft, rich and topped with a lush buttercream frosting! You won’t believe how easy these chocolate cupcakes are to make.

The BEST chocolate cupcakes ever! They are super soft, rich and topped with a lush buttercream frosting! You won’t believe how easy these chocolate cupcakes are to make.

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Buttercream frosting

Find the perfect buttercream frosting to go with these chocolate cupcakes HERE.

The BEST chocolate cupcakes ever! They are super soft, rich and topped with a lush buttercream frosting! You won’t believe how easy these chocolate cupcakes are to make.

Here’s a little Valentine version you can make for your sweetheart. I found the cute candy envelopes and baking cups at Michaels. :D

The BEST chocolate cupcakes ever! They are super soft, rich and topped with a lush buttercream frosting! You won’t believe how easy these chocolate cupcakes are to make.

Enjoy!!

So let’s hear it… are you a chocolate cake lover?!

Looking for more cupcake recipes? You’ll love these too:

Churro cupcakes

snickerdoodle cupcakes

Apple pie cupcakes

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Coconut lemon cupcakes

coconut cupcakes

The best chocolate cupcakes ever!

Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24
Calories: 253 kcal
Author: Jamielyn

Today I am sharing with you the BEST chocolate cupcakes ever! They are super soft, rich and topped with a lush buttercream frosting! You won't believe how easy these chocolate cupcakes are to make.

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Ingredients

  • 1 box 15 ounce devils food cake mix
  • 5.9 ounces 5.9 ounce box instant chocolate pudding (dry)
  • 4 eggs
  • 3/4 cup canola oil
  • 3/4 cup hot water
  • 8 ounces sour cream
  • 1 1/2 cups chocolate chips

Instructions

  1. Preheat oven to 325°.
  2. In a large bowl combine the cake mix and chocolate pudding.. Stir until combined. Next mix in the eggs, canola oil and water. Stir in the sour cream and then chocolate chips.
  3. Pour cake mix into the cupcake liners (about 3/4 the way full). Bake for 20-25 minutes or until they Spring back when touched. Do not over cook. You can also test with a tooth pick to make sure the centers are cooked all the way through.
  4. Remove from oven and allow cupcakes to cool on a cooling rack.
  5. Frost with buttercream frosting (recipe above).

Nutrition Facts
The best chocolate cupcakes ever!
Amount Per Serving
Calories 253 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 33mg 11%
Sodium 274mg 11%
Potassium 53mg 2%
Total Carbohydrates 31g 10%
Sugars 21g
Protein 2g 4%
Vitamin A 2.5%
Vitamin C 0.2%
Calcium 7.6%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.
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more by Jamielyn »

Jamielyn Nye

of I Heart Naptime

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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126 comments on “The best chocolate cupcakes ever!”

  1. Hi! Can you tell me what brand/size of cake mix you use? Thanks!

    • Hi Bryn! It’s the 15 oz box. I believe it was Duncan Hines, but we’ve used Pillsbury too. :)

      • Thanks for adding the cake mix size. I always worry when doing cake mix recipes that I’ve bought the wrong size and they won’t turn out. Looking forward to trying these :)

  2. Is the pudding instant or cooked or does it make any difference?

  3. Instant or cook & serve pudding?

  4. Those look amazing Jamielyn. I love how your photos came out!

  5. Can’t use eggs. Have you ever tried substituting something for the eggs? If so, what? I have heard bananas and apple sauce. Thanks!

  6. Muchas gracias. Se ven deliciosos los prepararé este Jueves. Saludos.

  7. Your cupcakes sound as gorgeous as they look! Pinned :)

  8. I love chocolate and these cupcakes look delicious! I was looking for a recipe for chocolate cupcakes to make with my kids so I think this will be the one to try. Thanks for sharing! :)

  9. It’s hard to find a good “chocolate” cupcake. I can tell by the ingredients and the ease of the recipe that these are a winner. Can’t wait to try them!

  10. jen @ Tatertots & Jello Reply

    yummy!!

  11. I love cupcakes… I can’t wait to try this recipe!

  12. I made these for valentines day and everyone loved them, thank you for sharing and I will definetely be making these again and again!

  13. Oh, YUM! These look delicious!!!!!

  14. Can you please confirm the pudding size? I find a 3.9 oz (4 serving) and a 5.1 oz (6 serving) size. Which one did you use?

  15. Hi! Can this recipe be used for a cake or bundt cake, sounds and looks delicious!

    • Hi Christina! I’ve never tried this recipe for a cake or bundt cake, but I’m sure it would work great!! Just lower the temperature a little and cook it longer! :) Let us know how it turns out!

    • I baked as it reads as a cake. Definitely baked longer though.. next time will lower ttemp! It was absolutely amazing!! I have requests for this cake all the time!!!! Great recipe!!!!

  16. Made these today and they were so yummy, but made way more than 24. Thanks for the recipe!!!

  17. Hi! I just posted on your Pink Lemonade Cupcake post about looking for a second super easy, super yummy cupcake…maybe this is it!? :) What do you think?

  18. So am I just dumb or what? Am I supposed to make the pudding and add it or just add the pudding mix?

  19. My cupcakes sunk in the middle. I used a pampered chef muffin pan. Any ideas why this happened?

    • Hi Sheri! Oh no, I’m sorry they sunk! That has never happened to me with this recipe. I’ve heard that if air was mixed into the batter they can sink in the middle. You can avoid this by adding eggs one at a time and not over beating! Hope that helps a little!

      • Thanks for replying Jamielyn. It was probably the over mixing. Nevertheless they were the best cupcakes I’ve ever had!

  20. Can you make these a day prior?

  21. Hi, I was wondering if I could omit the sour cream? i’ve used sour cream before in cake recipes and didn’t like the way it turned out. Plus I got everything else I needed for the cakes but forgot the sour cream, and to be honest im really really lazy.

  22. What piping tip did you use to make the frosting look so gray in your picture? I can’t wait to make these!

  23. Hi. What flavor of cake mix should I buy? Chocolate? Thank you

  24. These were amazing! And the buttercream recipe is the best one I’ve tried yet! I don’t know what is so different about it, but it is delish! So happy I found this recipe!

  25. Just made these cupcakes AMAZING!!!!! followed the recipe to the T ! They turned out fantastic. What a wonderful recipe! thank you for sharing this!

  26. Hello! Do you use a mixer or by hand ? Thanks!

  27. These chocolate cupcakes are truly delicious and so easy to prepare. Thank you for sharing.

  28. I made these and I loved them!! I used mini chocolate chips and they great!! Thanks for the recipe! Have you ever tried to make a vanilla version?

  29. I was wondering have you ever freezed the cupcakes??? Was wondering if they would still be fresh tasting if i froze them then pulled them out for a party then frosted….. What is your thoughts??? Thank you!!!

    • Hi Ashley! I freeze these all the time and they turn out well. Of course they are better the day of since whenever you freeze something they are a little less fresh tasting!

  30. These are amazing!!!!!!! Thank you for sharing I am making them for my daughters first birthday, and know they will be a hit!!!1:) I was wondering though what you thought of making them up few days before and storing in air tight container and freezing and pulling out and then frosting the day before her party…… Will they still be as fresh and delicious???? Have you done this before, your thoughts would be much appreciated!!!Thank you Ashley 

  31. These look awesome.  Do I need to do anything differently if I make them as mini cupcakes?  

  32. I just made these for my toddler’s cupcake birthday cake.  They are delicious!  Thanks for sharing the recipe!

  33. Wondering if this would work with white cake and vanilla pudding? I want to make these for a party in both flavors but would prefer using the same recipe for both. Have you tried with white cake?

  34. I like it

  35. Hi, so you use milk chocolate chips or semi sweet chocolate chips? And do the chocolate chips stay hard in the cupcakes when cooled or do they blend and cook into the batter when in the oven. Just wondering if when you bite your cupcake you get chunks of chocolate chips :)

    • We used semi-sweet chocolate chips, but you may use what you like best! And yes, you get chunks of chocolate chips when you bite into the cake. :)

  36. Can you make this recipe with vanilla cake/pudding?

  37. Duncan Hines is 16.5 oz and Pillsbury is 15.25 oz. Can you use either? or use slightly less of the cake mix.? Yikes!

  38. Do you ever have issues with these cupcakes sticking to the liners? I’m going to make these tonight, just wondering if you had any tips, like spraying the liners first, etc.?

  39. chocolate cupcakes out of this World Thanks’

  40. María Elena Droll Reply

    Very good, beautifull and practical.

  41. I made these for an event at my church and I had so many people asking me for the recipe, I actually used mint chocolate chips and made a chocolate mint chocolate version. It turned out awesome! great easy recipe!

  42. I’m in Canada, was going to make you best chocolate cupcakes, but ran into the problem of what size of pudding. Our instant box is 113 g.   Or cooked one is 170g. So 15.9 oz is more than 2 boxes of either, doesn’t sound right…I figured your recipe calls for only one box…help…want to make them tonight:-) :-) :-) :-) thanks

    • Hi Elaine, I’ve been trying to do some converting and am not getting an answer that makes sense. Ultimately, you’d want enough pudding mix that would result in 2 cups of pudding if made into pudding. Hope that helps!

  43. Made the chocolate cupcakes for our daughter. She snuck the first in the bathroom to eat. She texted while eating the second (in the bathroom!). Her husband was in the other bathroom enjoying a cupcake. Guess the grand kids aren’t getting any! This recipe is now referred to as the bathroom cupcakes!

  44. These were truely the best cupcakes I have ever had. Took them to work..two weeks later, people are still talking about them. Thank you very much for the recipe!

  45. How full did you fill the polka dotted baking cup? Thanks!
    Also, do you have a recipe for marshmallow buttercream?

    • You can either slip a cupcake into the the standing polka dotted liner, or bake in it (depending on the instructions) – I like to fill my cupcake liners with an ice cream scoop. :)

      I don’t have one on my blog, yet, but I’ve used this one before and it’s delicious!

  46. I forgot to buy chocolate chips! do you think these will still be good without them?

  47. Can you substitute milk for the water and butter for the oil?

  48. I made these yesterday, and they were pretty tasty. I used less cc’s and will probably use even less next time. I also added about 4 oz of cream cheese to the icing. Maybe 8 oz cream cheese and 1 stick of butter next time? I’ll make again. T Y

  49. The video shows a white cupcake wrapper that is adorable. Can you tell me where you found them or how you made them. :) Can’t wait to try this recipe.

  50. I noticed in the video when you made the frosting you started with cream cheese.. and it didn’t look like you used 2 sticks of butter ~~not sure how much was used .. no cream or milk and only 1 teaspoon of vanilla .. It must have been a different recipe than Buttercream ?

  51. Will this recipe work in high altitude i’m in Colorado

  52. Made these for my sons second birthday and these were the best cupcakes I have ever had!! I made them with chocolate chip cookie dough frosting! Big hit!! Thanks for the recipe! 

  53. Hi! What can I substitute for Instant Pudding Mix? Thank you.

    • Hi Laarni! I don’t know of a good substitute for this recipe, but you could make your own pudding mix by mixing 3/4 cup of dry milk powder, 1/2 cup of sugar, 1/4 cup of corn starch and 1/3 cup of unsweetened cocoa (found on livestrong.com). :)

  54. This looks delicious! I can’t wait to try this next week for my son’s 5th birthday!
    I’m wondering- what do you do with the mix when you wait for the first batch of cupcakes to bake and cool? Leave it out? Put it in the fridge? I only have a 12 cupcake pan.
    Thank you!

    • Hi Christi! I hope you enjoy these! I usually just leave the batter out since it is only for 20 minutes, but you can definitely pop it in the fridge if you are worried about it. :)

  55. I just made this tonight and it is amazing! Even my husband says it is good, and I didn’t even frost them yet! I put in too many chocolate chips (2 cups) and so the shape sing perfect, but this was so easy and yummy! Thank you for sharing! Next up is the frosting!

  56. What are the white papers called that you have the cupcake in when you frost them?  (not the cupcake holder paper)  They make cupcakes look like they are in a present.  What are those papers called?

  57. I’m looking to use this recipe for a cake but I’m nervous about it. Any tips? I have made these cupcakes before and they’re so good! 

    • Hi Kirstin! I haven’t tried making this recipe into a cake, but most of my cakes I bake at 350 degrees for 25-30 minutes. I would try that and check after 25 minutes to make sure you don’t overdue it. :)

    • Did you bake the cake? I would love to know how it turned out. I made this recipe as is – cupcakes – for one of my son’s birthday parties. Now his younger brother wants a cake and I am wondering how this would work. 

  58. Vurry, vurry good! I made these for my granddaughter’s 2nd birthday and they were delectable. My granddaughter, who normally doesn’t get sweets, kept saying “mmmmmm!” They were sooo moist and delicious and I don’t even like chocolate. My kids and husband couldn’t stop eating them. The only thing I did differently (b/c I’m not a chocolate fan) is use milk chocolate chips instead of semi-sweet. I didn’t have the devil’s food cake in my pantry so I used German chocolate cake mix instead. And the butter cream frosting is the best topper. I’m going to make another batch right now for a meeting tonight. Thanks so much!

  59. I made these cupcakes for Valentine’s Day for my co-workers. They are without  a doubt the moistest, most delicious cupcakes ever! I will only use rage recipe fir cupcakes from now on.

  60. I would like to know if you would still put a box of instant pudding even if the cake mix has pudding in it?

    Thanks,
    Cindy

  61. I got the four ingredients for the frosting shown in the
    video. What are the measurements? Can’t find recipe.
    Thanks.

  62. My mother-in-law has used a similar recipe and I’ve adopted it as well.

    One box cake mix, one box instant pudding, 4 eggs, one cup milk, 1/2 cup oil. Bake however you desire, in cupcakes, as a layered cake, sheet cake, pound cake. Just use the time and temp on the cake mix box and of course watch at the end of time for done-ness. I find these versions make a much more dense and rich cake. And the variety available due to the pudding flavors are limitless!

  63. This recipe is perfection.  I have used it with cupcakes, mini cupcakes, and 9”round cakes.  They are referred to by my pick you teenage boys as “the good cupcakes,” as in “are you going to make the good cupcakes?”  This recipe is fool proof. Do not panic at the thickness of the batter, as they puff up beautifully. Thank you!

  64. i liked how they look. i am doing a cupcake stand and i want to use this recipe. i need to know how many this recipe makes

  65. Since I discovered your recipe, it’s definitely my go to! Last weekend I frosted them with peanut butter buttercream and chocolate sprinkles. Incredible!  This weekend, Black first cupcakes. They are always moist, raise nicely and taste incredible! I’m planning on experimenting with lemon next…

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