Best Chocolate Cupcake Recipe (from Cake Mix)

If you’re looking for the best chocolate cupcake recipe that is moist, rich, and chocolatey, try this easy chocolate cupcake that is packed with chocolate flavor – it’s the ultimate chocolate lover’s cupcake and will become your new favorite.

Top them with chocolate buttercream frosting for an impressive treat. You may also love this chocolate cake and chocolate cupcakes from scratch, too!

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Easy Chocolate Cake Mix Cupcakes

Although I love a classic vanilla cupcake from scratch and my kids this rainbow cupcake recipe, nothing beats chocolate! Between the super soft texture, bold rich flavor, and bites of semi-sweet chocolate chips, these cake mix cupcakes are mouth-watering!

My friend brought them over a couple of months ago and we literally both gasped! They were so soft, moist, and full of chocolate goodness. These chocolate cupcakes with cake mix have two secret ingredients, pudding mix and sour cream, that keeps the texture so tender.

Why This Recipe Works

• An easy shortcut. From scratch is great when you have the time, but recipes using cake mix are a great alternative. No one will guess you made the best chocolate cupcakes from a cake mix!
• Great for all occasions. Serve these at birthday parties, baby showers, family gatherings, holiday celebrations and so much more. These chocolate cupcakes are so versatile and can be decorated for any occasion.
• Perfect texture. A few secret ingredients are all that’s needed to make this the best chocolate cupcake recipe that’s super moist, tender, and fluffy. They have the absolute perfect texture every time!

Ingredients Needed

These cupcakes are so easy and flavorful…you would never know that they are made with a box cake mix base! The secret ingredients that make them SO delicious are the dry pudding mix and sour cream…they both help to make them so moist and soft!

Find the full printable recipe at the bottom of this post.

• Cake mix: Grab a box of your favorite Devil’s Food cake mix. A classic chocolate cake mix would also work, although Devil’s Food has a bolder, more rich chocolate flavor.
• Chocolate pudding: You’ll need a box of instant chocolate pudding. No need to make the actual pudding…you’ll just use the dry mix. The pudding mix helps to make the texture irresistibly soft.
• Chocolate chips: Semi-sweet is my favorite, but milk or dark chocolate chips also taste great.
• Eggs: You will need 4 large eggs. If you are using medium-sized eggs, add in an additional egg to make it five medium eggs instead of four.
• Oil: I use canola oil, but vegetable oil will also work if you only have that on hand. I like to use oil instead of butter because it has a higher fat content which makes for a moister texture.
• Sour cream: This is one of the secret ingredients in this recipe. The acidity in the sour cream adds more moisture and makes it super delicious.

How to Make Chocolate Cupcakes With Cake Mix

Take your boxed cake mix to the next level and create the best chocolate cupcakes with minimal ingredients!

1. Mix. Combine cake mix and pudding mix in a large bowl. Then add in the chocolate chips (this prevents them from sinking) and stir until combined. Next mix in the wet ingredients (eggs, canola oil, and hot water) with the dry ingredients using a hand mixer. Then stir in sour cream.
2. Fill. Pour the batter into a muffin tin (this recipe will make enough to fill 2 tins) with cupcake liners about 3/4 of the way full.
3. Bake. Bake until a toothpick comes out clean. Remove from oven and allow to cool on cooling rack. Wait to frost until cooled completely.

Expert Tips for the Best Chocolate Cupcakes

• Avoid sinking. The culprit behind sinking cupcakes is overmixing the batter (which lets in too much air). Make sure to stir the mixture just until combined. You can also try mixing the chocolate chips in with a little bit of flour so they don’t sink to the bottom.
• Let cool before frosting. Make sure to cool your cupcakes completely before frosting. Sometimes even though the tops have cooled, the insides are still a bit warm. It usually takes about an hour for them to cool completely. If you frost them while they are still warm, the frosting can melt and won’t hold its shape.
• Mini cupcakes. You can use a mini muffin pan if you prefer. I would check them after 10 minutes and do the toothpick test until they seem done.
• Make ahead. If making this recipe in advance, hold off on adding the frosting. Make according to directions, let cool then store overnight at room temperature in an airtight container. You can also make your frosting ahead of time and store it in a zip-top bag in the fridge. Then frost the next day when ready to enjoy.

Frosting for Chocolate Cupcakes

My favorite frosting to use is my classic buttercream. The creamy and sweet flavors pair wonderfully with the rich chocolate cupcake flavor. There are plenty of other frostings that taste delicious too. Even a simple chocolate ganache would taste incredible.

• Classic buttercream: This buttercream frosting is my absolute favorite! It tastes amazing and holds up so well. A simple vanilla frosting also works great.
• Chocolate buttercream: If you are a chocolate lover, use this chocolate buttercream for double the flavor. Chocolate frosting is a double win!
• Cream cheese frosting: The tang in the cream cheese frosting is the perfect complement to the rich chocolate flavor. The sour cream frosting is another tangy option.
• Strawberry buttercream: Add a fruity component by using strawberry buttercream. It’s bursting with fresh strawberry flavor.
• Marshmallow frosting: For a super fluffy and delicious top, try this easy marshmallow frosting.
• Peanut butter frosting: Peanut butter and chocolate are a match made in heaven. Try this peanut butter frosting that I used when making chocolate peanut butter cupcakes.

Storing + Freezing

If you have frosted your cupcakes, you’ll need to store them in an airtight container in the refrigerator. If unfrosted, they can be stored at room temperature in an airtight container. Both ways should keep for about 1 to 2 days. If freezing, I like to freeze the cupcakes separately from the frosting. You can place the frosting in a ziptop bag and freeze it too.