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Moist Chocolate Cupcakes with Chocolate Buttercream


  • 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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