These Chocolate Cupcakes are super moist and topped with a rich and decadent chocolate buttercream. Made with an adapted cake mix recipe, they're easy to make and perfect for parties!
Servings: 24 cupcakes
Preheat oven to 375 degrees F and line cupcake pan with liners and set aside.
In a large mixing bowl or stand mixer fitted with a whisk attachment, combine all of the cupcake ingredients except for the chocolate chips and beat until well combined, making sure to scrape down the sides as needed. Fold in the chocolate chips
Add a scant 1/4 cup of batter to each liner so they're about ¾ full.
Bake the cupcakes for about 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Let the cupcakes sit in the pan for a couple of minutes before transferring to a cooling rack to cool completely before frosting.
While the cupcakes are cooling, prepare the Chocolate Buttercream Frosting as indicated in the recipe instructions.
Pipe the frosting onto the cooled cupcakes and top with sprinkles, if desired.
- Scant means "just barely." In cooking, scant refers to an amount that's just barely reaching; in other words, not packed. When a recipe calls for a scant cup or scant teaspoon of something, don't fill the measuring cup or spoon to the top.
- Regular whole milk can be used if you do not have chocolate milk on hand.
- If you really want to make these cupcakes over the top, prepare a batch of instant chocolate pudding and core the cupcakes after baking and cooling and put pudding in the middle before frosting.
Calories: 405kcal | Carbohydrates: 45g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 68mg | Sodium: 227mg | Potassium: 151mg | Fiber: 1g | Sugar: 31g | Vitamin A: 125IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1.1mg