BEST Chocolate Cupcakes & Buttercream Frosting EVER
These chocolate cupcakes are rich, moist, and topped with a dreamy buttercream frosting that will make your taste buds dance!
Servings: 12 servings
Ingredients
For the Cupcakes:
- 1 box devil's food cake mix
- 1 package Jello instant chocolate pudding mix (3.9-oz)
- 1 cup sour cream (not low fat)
- 1 cup vegetable oil
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
For the Buttercream Frosting:
- 1 cup butter (room temperature)
- 6 cups powdered sugar (may need a little more)
- 1/4 cup whipping cream
- 2 tsp pure vanilla extract
Instructions
Instructions
- Step 1: Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.
- Step 2: Line your muffin tin with cupcake liners for easy removal.
- Step 3: In a large mixing bowl, combine the devil's food cake mix and the Jello instant chocolate pudding mix. Mix in the sour cream, vegetable oil, eggs, milk, and vanilla extract. Beat on medium speed for 2-3 minutes until smooth and well combined.
- Step 4: Pour the batter into the cupcake liners, filling each about two-thirds full.
- Step 5: Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Keep an eye on them towards the end.
- Step 6: Remove from the oven and let cool in the tin for 5 minutes, then transfer to a cooling rack.
- Step 7: For the frosting, beat the room temperature butter until creamy. Gradually add the powdered sugar, then the whipping cream and vanilla extract. Beat on high until light and fluffy, about 3-5 minutes.
- Step 8: Once cupcakes are cooled, frost each with the buttercream using a piping bag or spatula.
Equipment
- Muffin Tin
- Mixing Bowls
- Electric Mixer
- Cupcake liners
- Cooling Rack
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
- For freezing, store un-frosted cupcakes in an airtight container for up to 3 months.
- Experiment with different cake mix flavors for a fun twist!