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5 from 3 votes

The Best Chocolate-Frosted Yellow Cupcakes

These Best-Ever Chocolate-Frosted Yellow Cupcakes truly are the BEST! Moist, fluffy and delicious with a sky-high decadent chocolate frosting. No one will know you took shortcuts to make these fab cupcakes!
Prep Time20 mins
Cook Time17 mins
Total Time37 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 18
Author: Hayley Parker, The Domestic Rebel


  • 1 box yellow cake mix
  • 1 (3.4 oz box) instant vanilla pudding mix (just the dry mix)
  • cups buttermilk
  • 1/2 cup oil
  • 3 eggs
  • 1 Tbsp vanilla extract
  • 3/4 cup butter softened to room temperature
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream may not use all of it
  • 3-4 cups powdered sugar
  • Chocolate sprinkles


  • Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners. Set aside.
  • In a large bowl, combine the cake mix, dry pudding mix, buttermilk, oil, eggs and vanilla. Beat well with an electric mixer for about 2 minutes or until combined and fluffy.
  • Distribute batter evenly among baking cups, filling about 3/4 full. Bake for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  • To make the frosting: In the bowl of a stand mixer, cream together the butter, cocoa powder and vanilla until creamy, about 1 minute. Add in the powdered sugar, one cup at a time, beating well after each addition. Stream in the heavy cream a little at a time to thin out the frosting if it is too thick. Frosting should be light and fluffy.
  • Pipe the frosting onto the cooled cupcakes; garnish with chocolate sprinkles.