Chocolate Wedding Cupcakes

4.50 from 12 votes

These chocolate cupcakes are great for weddings and other special celebrations!

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Keyword: chocolate cupcakes, chocolate cupcakes for weddings, chocolate wedding cupcakes

Servings: cupcakes

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
¾ teaspoon salt
1⅓ cups water
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large eggs

Preheat the oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
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.
Use an ice cream scoop to fill prepared cupcake tins- fill about ¾ full. Bake about 18 minutes, or until toothpick inserted in center comes out clean. Let the cupcakes cool completely before frosting.

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.
Microwave the chocolate in a microwave-safe bowl at MEDIUM 1½ 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.

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.