Chocolate Wedding Cupcakes

These Chocolate Wedding Cupcakes are the perfect chocolate cupcakes for weddings or other special celebrations.  Everyone at a wedding loves a good chocolate cupcake, and this recipe has been made and loved by many.  Watch the video showing you how to make these cupcakes, then scroll to the bottom of this post and print out the recipe so you can make them at home.

We’re off to spend part of our day at Children’s Hospital today getting little Gavin’s kidneys tested and I’m very much not looking forward to it. Although we’ve known from before birth that one kidney was larger than the other and this is decidedly not normal, it hasn’t bothered him in the least, and I’d really rather pretend we never noticed in that ultrasound and carry on in happy oblivion.

Of course, such ostrich manoeuvres get no one anywhere, so off we go.  To take our minds off baby x-rays and chemical dyes, let’s talk about something beautiful and special and sacred, and add to that something chocolatey for good measure.

A couple of years ago, I had the task of making White Wedding Cake Cupcakes with Wedding Cupcake Buttercream for one of the teachers at my son’s school. I managed to squeak out about 125 cupcakes for her and a small wedding cake too. Those cupcakes have been a very popular recipe on the blog- and for good reason. They’re moist and perfect.

They’re jazzed up so much that you’d never know they started with a boxed mix (eek!). Seriously, you’d never know.  This is the chocolate version of those cupcakes: Chocolate Wedding Cupcakes with Chocolate Buttercream Frosting.  And of course, they are not just for weddings!

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

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a bowl and set aside.
3. In a large bowl, whisk eggs, oil, buttermilk, sour cream, vanilla extract and cinnamon together.
4. Add cake mix and stir until smooth.
5. Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.
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.
7. Dip the tops of your cooled cupcakes into the ganache and let set.
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.
9. Pipe buttercream over ganache once it has set and top with chocolate shavings.