From their graham cracker crust bottoms to their toasted Swiss meringue tops, these s’mores cupcakes are a delight to make and eat. And, with the fudgy, chocolatey brownie cupcake in the middle… they’re nothing short of perfection.
A touch of coffee in the cupcakes and frosting is just what your next batch of cupcakes needs. Serve up these mocha chocolate cupcakes at your next gathering.
Check out this fluffy, rich chocolate frosting made special with marshmallows. Make the chocolate cupcakes to match, a delicious chocolate bite baked with extra richness, thanks to strongly brewed coffee.
Coffee lovers, this is for you! Whip up a batch of mocha cupcakes filled with dark chocolate and topped with a coffee buttercream.
Soft, fragrant vanilla bean cake is frosted with a purple berry frosting that tastes like spring, but can use a jar of preserves or jam tucked away in your fridge.
These chocolate hazelnut cupcakes are packed with so much rich goodness and all without the use of Nutella.
Raspberries and rosewater make an elegant cupcake that isn’t overpowering and still feels special and beautiful, even though it is gluten free.
Chocolate ice cream sundae cupcakes are adorable and delicious with cake topped with a scoop of buttercream, chocolate sauce, sprinkles, and a cherry.
The banana-pineapple spice cake with southern charm is topped with smooth cream cheese frosting, candied pecans, and drizzled with buttery salted caramel.
Moist chocolate cakes are made without eggs, but instead with flavorful bananas that also hide in slices in the center of the cakes.
Delicate cupcakes that pack a real flavor punch. A passion fruit coulis inside and on top of the frosting make them vibrant enough to welcome spring.
Double chocolate cupcakes filled with a German chocolate ganache and topped with a chocolate buttercream. They bring big flavor and crush chocolate cravings
The aromatic notes of sea salt chocolate give a unique flavor to these cakes, and bring out the beautiful flavors of hazelnuts.
These sinful, bright treats are sure to catch the eye. Just cocoa powder and cream cheese frosting, indulgers can taste the love in the sweet dessert.
These cakes are a cross between a classic gingerbread and a muffin. Top them with a glaze and they’re pretty much Christmassy-cake perfection.
Forgo the waiting in the cold by the bonfire for the sticky sweet treat. Keep warm inside and enjoy the classic favorite with a fall or winter twist.
Small cakes flecked with pecans and sprinkled with raspberry-lime salt are the perfect cure for sleepless blues.No baking required.
One cupcake recipe made six ways—discover the delicious variations.
The ricotta adds a richness and density, much like sour cream would, but also creates a fudgey consistency.
Hummingbird cake is a classic Southern cake. It is moister than most cakes and is usually paired with cream cheese frosting.
This tastes gorgeous. You know the best part? You don’t have to reach for the stars in terms of preparation or ingredients to make them.
Nanette McLain checks out the New York outpost of the Washington D.C. cupcakery Georgetown Cupcake.
Bowen Close steeps Thai tea in a mixture of milk and sweet condensed milk to make a delicious cupcake.
Ruby Moukli with the cupcake you need to serve mother this Mother’s Day.
These Easter cupcakes are fresh, bursting with citrus flavor and filled with lemon curd – perfect for warm days ahead.
Luscious and elegant, these cupcakes have quickly become Tamara Novacoviç’s favorites.
Tamara Novacoviç transforms her favorite carrot cake recipe in to gorgeous little carrot cupcakes.
Sara Schewe finds a recipe that quenches her thirst for anything lime.
With spring arriving, fresh berries are back in the stores. Amrita Rawat decides to turn perfectly good berries in to perfectly delicious cupcakes.