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Chocolate Buttercream Cupcakes
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1 (15.25- to 16.5-ounce) package chocolate cake mix

1 1/2 cups buttermilk  

1/2 cup Land O Lakes® Extra Creamy Butter, melted

3 large Land O Lakes® Eggs

2 tablespoons unsweetened cocoa

1 (1-ounce) square bittersweet baking chocolate, melted

1 teaspoon almond extract


1 cup Land O Lakes® Extra Creamy Butter, softened

4 cups powdered sugar

1/2 cup unsweetened cocoa

Dash salt

2/3 cup Land O Lakes® Heavy Whipping Cream

2 (1-ounce) squares bittersweet baking chocolate, melted

1 tablespoon light corn syrup


Chocolate shavings, if desired

 *Substitute 1 1/2 tablespoons vinegar or lemon juice and enough milk to equal 1 1/2 cups; let stand 5 minutes.

How to make

  1. STEP 1

    Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

  2. STEP 2

    Combine all cake ingredients in bowl. Beat at medium speed 2 minutes or until batter is well mixed.

  3. STEP 3

    Divide evenly among baking cups. Bake 16-18 minutes or until toothpick inserted in center comes out clean. Remove from muffin pans; cool completely.

  4. STEP 4

    Beat 1 cup butter in bowl until creamy. Beat at low speed, gradually adding powdered sugar, 1/2 cup cocoa and salt alternately with whipping cream until well mixed. Stir in melted chocolate and corn syrup.

  5. STEP 5

    Frost or pipe onto cooled cupcakes. Sprinkle with chocolate shavings, if desired.

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