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Photo: Beth Dreiling Hontzas; Styling: Scott Martin Photo by: Photo: Beth Dreiling Hontzas; Styling: Scott Martin

Moist Chocolate Cupcakes

For extra-sweet cupcakes, top these chocolate desserts with your favorite icing.

Southern Living DECEMBER 2008

  • Yield: Makes 2 dozen
  • Cook time: 25 Minutes
  • Prep time: 10 Minutes
  • Cool: 1 Hour, 10 Minutes


  • 1 (18.25-oz.) package German chocolate cake mix
  • 1 (16-oz.) container sour cream
  • 1/4 cup butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Paper baking cups
  • Vegetable cooking spray


1. Preheat oven to 350°. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed.

2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full.

3. Bake at 350° for 20 to 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 let cool completely (about 1 hour).

Chocolate-Mint Cupcakes: Prepare Moist Chocolate Cupcakes as directed. Prepare Chocolate Buttercream as directed, stirring in 1/4 cup finely chopped thin crème de menthe chocolate mints. Spread cupcakes with Chocolate Buttercream. Garnish with shaved or chopped thin crème de menthe chocolate mints, if desired.

Note: For testing purposes only, we used Andes Thins: Crème de Menthe.


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Moist Chocolate Cupcakes Recipe