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Moist Chocolate Cupcakes with Chocolate Buttercream


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Here’s another cupcake recipe for you and it also comes from Southern Living. This moist chocolate cupcakes is different from the basic white cupcake.

This recipe calls for a whole 16 oz. container of sour cream. When you mix this batter up make sure you mix it with a good mixer. That entire container of sour cream makes this batter very thick and creamy. The consistency resembles a thick mousse. The other interesting thing about this cupcake recipe is that it uses a German chocolate cake.

Finally, you top these moist morsels with a chocolate buttercream. This buttercream doesn’t get it’s chocolate flavor from cocoa powder, it uses melted dark chocolate morsels. Now I didn’t have any dark chocolate morsels in my house so I used semi-sweet chocolate chips in it’s place.

One tip for the frosting, when you add the chocolate, mix it in a spoonful at a time. This way you won’t melt the butter and cream cheese. Again, I am just providing the links to Southern Living for the recipes which is found on MyRecipes.com.

Here is what you need to make the

Moist Chocolate Cupcakes with Chocolate Buttercream

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Moist Chocolate Cupcakes with Chocolate Buttercream


Units Scale
  • 1 (18.25-oz.) pkg German chocolate cake mix
  • 2 cups or 1 (16-oz.) container sour cream
  • 1/4 cup butter, melted
  • 2 large eggs
  • 1 tsp vanilla
  • Chocolate Buttercream:
  • 1/2 cup butter, softened
  • 1 (3 oz) pkg cream cheese
  • 1 (16 oz) pkg powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 cup (6 oz.) dark chocolate chips


  1. Preheat oven to 350 degrees.
  2. In a bowl, beat the cake mix, sour cream, butter, eggs, and vanilla together on low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 3 to 4 minutes or until smooth.
  3. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
  4. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool completely.
  5. To prepare the frosting:
  6. In a bowl, beat butter and cream cheese together with a mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth.
  7. In a microwave-safe bowl, microwave dark chocolate chips on 50% power for 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Gradually add melted chocolate to butter mixture and beat until blended and smooth. Makes 24 cupcakes.
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Ingrid March 3, 2009 - 10:14 am

Great job on the swirled frosting! It looks bakery perfect!

Thanks for passing along the links.

Sara March 2, 2009 - 2:21 pm

Looks yummy! I’m lovin’ the cupcake kick. I’ve got to hop on the band wagon! I am going to try your cake mix cupcakes with your foamy frosting today for my son who is requesting a birthday cake. Thanks for the recipes!

Jennifer March 2, 2009 - 2:19 pm

So lovely!!! Yum!

Stephanie March 2, 2009 - 1:57 pm

That looks so delicious and chocolaty! Great job. 🙂

creativecarryout March 2, 2009 - 1:55 pm

Looks great!

Barbara Bakes March 2, 2009 - 9:12 am

Beautiful cupcakes. I love sour cream in cakes. I printed this one to try!