Chocolate Wedding Cupcakes
Recipe type: Dessert; Cupcake
Total time: 
Serves: 30
A moist, chocolatey cupcake topped with perfect fudgy chocolate buttercream frosting.
  • 1 (515 g) box chocolate fudge cake mix (I used Duncan Hines)
  • 3 large eggs + 1 egg yolk
  • ⅓ cup milk (not skim)
  • 1 cup hot water (from the tap - not boiling)
  • ½ cup vegetable oil
  • 2 Tbsp sour cream
  • 1 cup butter, softened
  • 6 cups confectioner's sugar (aka powdered sugar/icing sugar)
  • ⅔ cup cocoa powder, sifted to remove any chunks
  • 3 tsp vanilla extract
  • 2-3 Tbsp milk
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Combine all ingredients in a large bowl and beat until smooth and well combined. Spoon into paper-lined muffin cups, filling cups about ¾ full. You should get about 30 cupcakes.
  3. Bake for 17-20 minutes, until a toothpick comes out clean or with a few moist crumbs attached. Let cool completely before frosting.
  5. Cream butter with 4 cups of the confectioner's sugar. Beat in vanilla extract, 2 tbsp milk, remaining 2 cups confectioner's sugar, and cocoa powder. Gradually add another Tbsp of milk into mixture if necessary and beat until smooth and desired consistency, adding more milk if necessary 1 teaspoon at a time.
  6. (I frosted these with a 1mm star tip).
Recipe by Hidden Ponies at