The Story:
Every wedding that has cupcakes, needs a chocolate-chocolate cupcake. And this is always my go-to recipe. The chocolate buttermilk cake has a little kick from the cinnamon, the rich chocolate ganache adds a special touch, and the chocolate buttercream is smooth as silk.
My Favorite Chocolate Cupcake
Ingredients
Chocolate Cake:
- 1 box Devil's Food Cake Mix
- 3 eggs
- 1/2 cup oil
- 1 cup buttermilk
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
Chocolate Ganache:
- 1 cup chocolate chips
- 1/4 cup whipping cream
Chocolate Buttercream:
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 2 teaspoons vanilla extract
- 2/3 cup unsweetened cocoa
- 2-3 cups powdered sugar
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a bowl and set aside.
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3. In a large bowl, whisk eggs, oil, buttermilk, sour cream, vanilla extract and cinnamon together.
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4. Add cake mix and stir until smooth.
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5. Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.
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6. Ganache: Once your cupcakes are cooled, place your chocolate chips in a heat proof bowl with whipping cream. Microwave for 20 seconds, remove and stir. Continue to microwave in small increments until smooth.
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7. Dip the tops of your cooled cupcakes into the ganache and let set.
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8. Buttercream: Beat butter and cream cheese for 2 minutes. Scrape bowl and let beat again. Add vanilla extract and cocoa, beat well. Slowly add powdered sugar until you reach your desired consistency. Add 1 tablespoon of milk if it becomes too thick.
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9. Pipe buttercream over ganache once it has set and top with chocolate shavings.
I love that you use a box mix here! It makes it a wee bit easier 🙂
I’m not so happy since I can’t get it in Holland !
I agree with you
Yes.. the mix is very creative
Harga Besi WF
I made these cupcakes today and they were so amazing that there are no words to describe their taste. Excellent job with the recipe. my new #1 favorite.
Oh good! I seriously love thus recipe too and I’m so happy if worked out for you as well
These cupcakes are so gorgeous!!
Hi Lizzy
This weekend I made a sheet-cake with this chocolate cupcake recipe. It’s my favorite and taste so good. It works out great for cupcakes, however for the cake it was a little dry. Do you have any suggestions. I measured everything exact and tripled it for the sheet cake. Thanks in advance
I know this recipe is for cupcakes, but if i were to make it into a round cake do you know what the baking times would be?
Closer to 25 minutes. Just set your timer for 20 and then give it a little shake. The center should not jiggle like jello. To check the final done-ness poke a knife into the center and make sure it comes out clean.
I baked these cupcakes tonight they are amazing! The flavors are wonderful I like the tsp of cinnamon that is included! I will bake these again! Thank you for sharing!
I’ve nominated you for the Inspiring Blog Award! Congrats! http://at350degrees.wordpress.com/2012/08/01/inspiring-blog-award/
Yummy! Another recipe for my collection! I will bake them !
Hi,
These look great!
I’ve never made cupcakes before (yep..sounds crazy but I usually just do the eating of cupcakes not baking) and I need to make 50 mini cupcakes. I was wondering how many mini’s do you think this recipe makes? I didn’t see the amount for regular size ones. ( If it’s there sorry sometimes I’m completely oblivious)
Thanks
The recipe makes 24 standard sized cakes. So it should makes 50 minis easily!
Will the frosting melt under the hot weather? Or has it got to be in the fridge all the time? otherwise, which is the best frosting for 30 – 34 deg Celcius weather?
This look delicious!! I’m not really a cream cheese frosting person though, so if I wanted the frosting to be all butter instead of cream cheese/butter, would i use the same amount the cream cheese was plus the other butter amount? 🙂
Just use an extract 1/2 cup butter (total of 1 cup) to eliminate the cream cheese!
Alright thank you! 🙂
These cupcakes are delicious! I am wanting to know if you refrigerate your cupcakes with cream cheese icing?
Thank you!
I pipe them the same day as I serve them, so I never refrigerate them. If you refrigerate any cake, it will dry out.
I was wondering if you have any recipes that are for lactose people.
Icing sugar & powdered sugar is it same….!
Everytime I try to make a buttercream frosting it separates. What kind of butter do you use?
Hi Lizzy, your cupcakes are amazing!! Just wondering what piping equipment you use. I am not sure where to find the right nozzles. I am in Australia so any online suppliers you might know of would be great! I would love to get mine to look half as good as yours!!! Thanks 🙂
Yes, there are lots of online places to get piping tips! I like to use Ateco tips! Check out my post of piping for a few ideas!
I was wondering if what I can use as a substitute for buttermilk? Thanks!
You can use regular milk, whole milk…any milk really 🙂
I am making these for my twins’ first birthday party. I did a trial run (because I am OCD like that) and they are AMAZING!!! I love the flavor that the cinnamon imparts. Thanks so much for sharing. I will definitely try some of your other recipes having had such success with these!
Hi Lizzy!
This recipe looks amazing, I’m so excited to make it!! The only thing is, I have no buttermilk. Is there a substitute you suggest?? Thank you so much, this is my favorite baking blog!!
You can use any liquid to substitute! Milk, whole milk, really anything. You can even use water if you’re desperate, but the buttermilk is thick and full of a lot of great taste, which is why I use it so much.
Lizzy your recipes no longer work due to Duncan Hines changing the size of their box mixes.
trying this out tomorrow for our birthday cake for Jesus.=) Santa gets a piece too! yum
My grandma used to make these from scratch… Sadly she has passed and we don’t have her recipe. Do you have the scratch recipe for the cake? We try to not eat the boxed stuff do to the additives.
Thanks so much and we can’t wait to make these!
Lacie
P.s I live at over 8,000 feet above see level so any pointers for that would be great if you have any!
Um, I’m pretty certain we should be friends. You had me at “chocolate.” You’ve just made me a sinfully happy person with this recipe! I tried it tonight for my best friend’s birthday tomorrow, and my boyfriend was my taste tester (with no arm-twisting, I assure you) and he has already ordered these for his birthday in May 🙂 They are so rich and delicious. I would never have thought to add the cinnamon but it’s perfect. Thanks for such a fantastic recipe!
Now all I need to do is work on my decorating skills. Unlike the cupcakes, my piping skills are sub-par at best. 🙂
Practice makes perfect. Just make a batch of buttercream and practice piping onto a bottom of a cup. Pipe, scrape it off into the bowl, and just keep going to get a lot of practice in 🙂 Hopefully that made sense…
I literally JUST made this… but as a birthday cake for my mister! He’s not a big cake eater but last time i made one of your recipes (pineapple cupcakes. YUM!) he loved them!
I’ve already picked at it and it’s AMAZINNNNGGGG!! Thanks so much for sharing your talents with the world!
xo
Aw thanks, this comment totally made my night!
Looks delicious..! can’t wait to try these cupakes, ….just one question though? can i substitute the buttermilk with something else?
Oh sorry! just read your reply to another reader about the buttermilk
Have you tried subbing the 1/2 cup oil with applesauce? Obviously cupcakes are not known for their health benefits, but if I can cut out a little fat, I’m a happy girl 🙂 Thanks!
I made these today (with oil – want to make sure they turned out for our 1st birthday party tomorrow). Still wondering about using applesauce, but I have a general cupcake question, too. Some of my cupcakes are a little sunken in the center – does that mean I should have baked longer? I baked for 20 min. They sure smell wonderful, and once they are frosted they’ll look fine. I’m just not much of a baker and wanted to know for future baking attempts (and I don’t want to overcook them, either)!
Depending on the altitude that you live at they may fall, but don’t bake them longer. Because if you bake them longer they wont fall, but they will lose moisture. SO just decorate them pretty and they will taste amazing!
Thank you for sharing this recipe. I have made these twice for different gatherings and they are a big hit. Also I made red velvet with your frosting (without the cocoa) and the frosting gets raves. Mine are not nearly so pretty. I had lots of frosting mishaps with a disposable icing bag and a plastic star tip. I ended up just spreading the frosting with a knife.
Frosting drama happens to us all 🙂 A piping bag an a metal star tip is well work the investment though, so the next time you want to spoil yourself a bit…
Thanks, Lizzy. 🙂
Made this today for my theater cast–super awesome! I didn’t do the ganache, but it tasted great with just the cake and frosting.
Hello, im from Dominican Republic.
If i dont have Devil’s food cake mix, what can i use?
I’m working on a substitute recipe for chocolate cake mixes
Can you cut out the middles and put the chocolate ganache inside the cupcakes or is it best dipped on the tops? Mine just never turn out as pretty as yours. The ganache runs down the liners a bit. How long do you hold the cupcakes upside down for?
Yes, you can put it in the middle! Add less cream next time to make it thicker and it shouldn’t run down the sides
BEST CUPCAKES EVER!!!! Seriously, the chocolate ganache was over the top and I loved the icing. Love your tip about practicing piping skills the icing on the bottom of a cup. Thanks again for sharing.
So happy you loved them 🙂
Would this recipe work with other cake boxes? I have a german chocolate cake, would that work?
Yes, of course!
Made these tonight for a friend’s baby shower and they are awesome! I love the hint of spice from the cinnamon! I piped vanilla buttercream on top but next time I will try your chocolate. I was disappointed that mine weren’t as pretty as yours–they sunk in the middle. Maybe it was the altitude. Are you a BYU student? My husband and I graduated a couple of years ago and are living in Virginia now. Anyways, your cupcakes are fabulous. Keep up the great work! 🙂
I JUST graduated from BYU last week! Yes, altitude can be a beast for making cupcakes fall. But that’s alright, just pipe over the fallen part and they will still be beautiful!
Hey Lizzy,
I am in love with making cakes and cupcakes and just discovered your website! Love your recipes! I was wondering how you make sure you get the same amount of batter in each cup? This seems to be a struggle of mine!
Thanks
Use a food scoop! My favorite one from Amazon is linked off to the right of my site here. Just scroll and you’ll see it!
I love these cupcakes. Can you tell me what temperature and how long I would back them, if I made mini ones? I am making a few batches of your cupcakes to have out at my school’s open house. Thanks!!
Still 350 degrees for about 8-11 minutes!
Thank you!!! 🙂
Me again! Would is work to poke holes in the tops of the cupcakes to let the dipped ganache fill those in slightly and still get the dipped effect? These are awesome. Everyone always loves them. 🙂
Yes, the ganache just might not be as smooth on top, but still delicious!
Great!!! Thanks again. 🙂 I love how you respond to questions and give tips! It is fabulous.
Thanks! That’s what I’m here for!
🙂 Another question 🙂 what do you think would be the best combo for your Raspberry Lemonade Mini Cupcakes for the liquids: buttermilk and yogurt or buttermilk and sour cream? I’m making those too.
I always prefer sour cream 🙂
I plan on making these for a Labor Day BBQ. Can’t wait to taste them. I’ll pipe them Mon. Morn, but bake and dip them Sunday eve.
Mmm… sounds great! Just seal them up in Tupperwares overnight and they will be delicious!
Hi Lizzy! I’m new to baking from scratch and absolutely love your website. I’ve tried this recipe several times and the cupcake itself is done without fail. It’s the icing recipe I’m struggling with. I live in Texas (not sure if that makes a difference) but I must use a minimum of 4 cu. of powdered sugar to get remote stiffness… I’ve been practicing my piping but the frosting always comes out too soft and doesn’t pretty like yours… Any suggestions? I’m nervous to add too much powdered sugar.
Add more powdered sugar! Make sure you are using real butter as well, not margarine! And make sure the butter has never been melted. Texas gets hot and you’ll just need to add more. If it gets too sweet, you can add a pinch of salt.
Thanks so much I will give it a shot.. I think I may have let the butter get too soft. Thanks so much! and keep up all this awesomeness. 🙂
My cupcakes sunk in the middle. Is that normal?
It all depends on the oven! I have baked these same ones in lots of different ovens and they can look totally different!
How many does this make for cupcakes?
20-24 depending on how large you make them!
Lizzy,
Thanks for sharing this awesome recipe. I’ve been experimenting with different cupcake recipes and I this one excels!!! MMM…If you love chocolate you are in for a serious treat! Chocolate overload!! My first time making ganache (That was fun) First time making chocolate shavings too 🙂 Happy Baking all 🙂
Would this make 2 8×8 square cakes?
Yes!!
Do you have suggestions to stop fresh fruit from bleeding on frosting? I’ve found that if I top cupcakes or cake with fresh fruit, the juices come flowing out after a while. Will just drying them well do the trick? I’m going to sugar blueberries for atop a cake this weekend to hopefully lock in the juice even more.
I don’t have much trouble at all with blueberries bleeding into my cupcakes, but yes always make sure they are totally dry and not wet OR don’t have any sort of cuts in them!
Have you made this recipe since the cake manufacturers downsized the volume in their cake mixes? I am leery to try it without knowing.
Yes I have! Still incredible and my go-to recipe
For the Chocolate Ganache….what can I use if I don’t have whipping cream? I have 2% milk & evaporated milk will that work & should I use less? Thanks!
Can I use melted butter instead of oil for this recipe and will it make a difference?
I also have to decorate them with little green X’s (because my company logo is a green X) What medium would you recommend to do that? I was going to use some green smarties or m&m’s and shape them like x’s. What would you do?
Thanks!
Yes you can use melted butter instead of the oil! As for the decorating, either of those will do. Or you can use those green melts and pipe out X’s on parchment paper and let them cool and then stick them on the cupcakes!
Thank you for the tip
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Just making these now and I didn’t have sour cream or buttermilk so, I just left out the sour cream and added one cup of milk. Plus, I have store-bought frosting so, I’ll use that as well. I hope they turn out well!
I have loved my recipe book “Your Cup of cake”by Lizzy Early until lately when I discovered my cupcakes were not turning out successfully . Duncan Hines box cake mixes reduced the size of their mixes by 3 oz to fool the consumer – rather than raise their price they reduced the size. I haven’t checked other brands but suspect that might be the case with other brands as well. I found out the hard way with inferior results with my baking.
My favorite chocolate cupcake is rich, moist, and perfectly sweet, with a decadent chocolate flavor in every bite. The frosting is creamy and indulgent, topped with a sprinkle of chocolate shavings for extra texture. It’s the perfect treat for satisfying any chocolate craving!
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