Dark chocolate cupcakes with a creamy filling and frosting. This recipr makes 15 jumbo cupcakes or 23 or 24 regular sized.

Chocolate and cream cheese together...MMM!

I created this recipe so that I could enjoy baking with my children.When you're using sugar, the batter will be a little bit softer. Recipe by yamita

Recipe is originally from Pretty Simple Sweet that I'm still playing around with. Butter cakes are nice and fluffy and have a good buttery backflavor, but oil cakes keep things moist. Coffee also enhances the chocolate flavor and I do love baking with sour milk (not the milk you buy at your regular grocery store). Very intense chocolate flavor!

Great for dessert!😉👻😉👻😉 #cake

I made chocolate flavored cupcakes.Really, you just have to mix everything in order.Try topping with cute decorations! Recipe by Eiyoushino recipe

These are my favorite cupcakes to make as presents. I've been making these with the same ratio for years. These make really good presents as they're still delicious even after 2~3 days!Whipping the butter is key. Be sure to bring it to room temperature, and whip until it is slightly stiffer than mayonnaise. Whip air into the butter to change its color from yellow to white.Once you add the dry ingredients, don't over mix. Fold in gently with a rubber spatula. For 12 muffins using 3 cm [1.2 in] diameter aluminum cups (6 muffins using 5.5cm diameter muffin molds). Recipe by Yu-tantan

I have a confession to make... I am in love with cupcakes. This chocolate cupcake recipe is my go to when I want a delicious, moist chocolate cupcake. I found the recipe on Pinterest; where my Pinterest people at? So I want to thank Shiran for sharing this wonderful recipe!I highly recommend this recipe to all cupcake lovers! Enjoy!!

This is one of our family favorites!It's better not to chop the chocolate that goes into the batter too fine. They will be tasty and have a nice crunchy texture when they are large pieces. Recipe by gurecoco

I've been experimenting with cupcakes and muffins lately. Here's a very moist chocolate cupcake base recipe.The almond flour isn't for flavouring, but rather to ensure the cupcakes become moist. The cocoa powder should be unsweetened. The bake time is just a reference and will change depending on your oven so adjust accordingly. If you used the amount of ingredients listed for Step 3, each cupcake should contain around 253 kcal. They're satisfying but still big enough even if split into 4 (190 kcal each). They have the same amount of calories as onigiri rice balls so you can eat them even if you're on a diet. For 6 (or 3) cupcakes (using 100 ml muffin cups). Recipe by Sabumochi

As a special treat why not replace orange liquor with any other of your favourites.

Try these orange Cupcakes with orange cream filling