Melt in Your Mouth Chocolate Cupcakes


Last Sunday we headed over to my parents to hang out by the pool, grill some good food and just relax.  I’m not much of a grill master.  Actually I pretty sure I’ve burned everything I’ve ever tried to grill.  So I usually just leave the grilling to J and I work on other tasty items to bring along.

I had been craving some chocolate cupcakes with buttercream icing.  I searched and searched until I found what looked like the best chocolate cupcakes that didn’t take all day to bake.  I mean, come on!  I do not want to spend all day in the kitchen making 2 dozen cupcakes.  It’s just not worth it to me.  I would be better off buying pre-made cupcakes for that time.

chocolate cupcake with buttercream icing

You need to know something about these chocolate cupcakes… I feel like I owe it to you.  You will struggle only eating one.  Seriously!  These are that good.  I couldn’t help myself!  So much chocolate, but not in the struggle-getting-it-down kind of chocolate.  I’m talking about the kind that stays on your mind once you’ve tasted it.

That’s when you know it’s good.

Here’s what you need for melt-in-your-mouth chocolate cupcakes recipe:

1 box of chocolate cake mix (I bought the cheapest box I could find.  I’m not about to spend $3.00 on a box of cake mix when there is one for less than a $1.00 on the shelf)
1 box of chocolate pudding mix
4 eggs
3/4 cup of canola oil (any oil will do, that’s all I had on hand)
1 1/2 cups of mini chocolate chips
3/4 cup of very warm water
8 ounces of sour cream

Combine the cake mix and pudding mix in your stand mixer bowl.  Add the chocolate chips, stir to combine.  Put the paddle attachment on and put on low speed.  Add one egg at a time, waiting for them to combine before adding the next.  Mix in the oil and water.  Finally add the sour cream.  Stir on low speed until well mixed.  Using a rubber scrapper, get any mix off the side of the bowl.

chocolate cupcake recipe

Preheat the oven to 325 degrees.  Prepare two cupcake pans with liners and fill with mix 3/4 of the way full.  Bake for 30 minutes or until fully done.  I used the toothpick method to tell.  Once the toothpick came out clean then it was done.

The mix will freak you out a bit.  Before you add the sour cream, the batter will look a bit watery.  But don’t worry.  Just keep mixing and add in the sour cream.  Once the sour cream is fully incorporated, it will pull together.

chocolate cupcake

Let cool completely before icing.  I made a delicious buttercream icing to go with mine.  I’ll post the recipe later this week for you.

classic buttercream icing

recipe adapted from i heart naptime.

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Meredith Rines, a budget and financial strategist helping fans pay off debt and live the life they've always wanted.

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