These cupcakes are chocolatey, fudgy, and moist. The frosting is light and airy and chocolatey. I love that in every bite of cupcake you also get a bit of chocolate chip. It’s chocolate on chocolate, on chocolate. A perfect ratio!

You haven’t truly lived until you’ve made strawberry icing. It’s vibrant, beautiful, sweet and fruity. What better way to celebrate spring than these cute flower decorated strawberry cupcakes!

If you've ever been to Seattle and visited Trophy Cupcakes, one of my favorite cupcakes on the menu is the salted caramel. Without having ever tried to recreate their recipe, I was delightfully surprised when these cupcakes came out almost exactly the same.

I was going for a bit of a sour note with this recipe, which is why I opted for the rye flour, dutch cocoa, and buttermilk. After a few trial and errors, the recipe came out just perfect.

This recipe has been tested and tweaked a few times over the years, and each year I can't decide on whether I am calling it a cupcake or a muffin. Brent thinks that it is a cupcake because it has icing. I agree, but I also feel that its much more like a muffin in taste and texture.