It’s #NationalChocolateCupcakeDay! For all those who, like us, are true chocaholics, we wanted to share some of our favorite cupcake recipes with you, in honor of the best mini-dessert for every occasion. Here’s a collection of chocolate cupcake recipes for all kinds of chocolate sweet tooths, and even a bacon-chocolate recipe if you prefer your chocolate a little smokey/salty. Enjoy!

For Chocoholics:

Rich Chocolate Cupcakes – from Nestle

Prep                   15 m

Cook                  20 m

Total time        40 m

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup (1 stick) butter or margarine, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk

Directions

1. PREHEAToven to 350° F. Paper-line 20 muffin cups.

FOR CUPCAKES:

2. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture alternately with milk. Spoon 1/4 cup batter into each prepared muffin cup.
3. BAKE for 18 to 20 minutes or until wooden pick inserted in centers comes out clean.
4. Cool in pans for 5 minutes; remove to wire racks to cool completely. Frost with Milk Chocolate Frosting.FOR MILK CHOCOLATE FROSTING:
5. MICROWAVE morsels, butter and salt in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
6. Transfer to large mixer bowl. Gradually beat in sugar alternately with milk. Stir in vanilla extract.

For Classic Chocolate Lovers:

Chocolate Cupcakes – from AllRecipes.com

Prep                   15 m

Cook                  15 m

Total time        30 m

Ingredients

• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 3 tablespoons butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 1 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

For the Love of Cream:

Cream-filled Chocolate Cupcakes – AllRecipes.com

Prep                   15 m

Cook                  20 m

Total time        50 m

Ingredients

• 3 cups all-purpose flour
• 2 cups white sugar
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup butter
• 1/4 cup shortening
• 2 cups confectioners’ sugar
• 1 pinch salt
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup water
• 1 cup vegetable oil

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
2. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners’ sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

For the Gold Standard:

Martha Stewart Gold Standard Chocolate Cupcakes

Prep                   30 m

Cook                  20-25 m

Total Time        1 hour

Ingredients

• 3/4 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• Easy White Icing
  • 1 1/2 sticks unsalted butter, softened
  • 1 pound (3 2/3 cups) confectioners’ sugar
  • 1 to 2 tablespoons milk (optional)

• Sprinkles (optional)

Directions

1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Easy White/Chocolate Icing

1. In a mixing bowl, cream butter until smooth.
2. Gradually add confectioners’ sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
3. For chocolate icing, add 1 teaspoon of cocoa powder dissolved in a little milk, beat slowly into mixture

For Coconut lovers:

German Chocolate Cupcakes – from the Food Network

Prep                   1 hour

Cook                  40 mins

Total Time        1 hr 50 mins

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, lightly packed
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, shaken, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 tablespoons freshly brewed coffee
• 1 3/4 cups all-purpose flour
• 1 cup unsweetened cocoa powder, such as Pernigotti
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• Coconut Frosting:
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1 (12-ounce) can evaporated milk
• 1 1/4 cups light brown sugar, lightly packed
• 4 extra-large egg yolks
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 2 cups sweetened flaked coconut
• 1 cup blanched sliced almonds, toasted
• 1 cup chopped pecans
• 1/4 teaspoon kosher salt

Directions:

1. Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well.
3. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
4. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt.
5. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don’t overmix!
6. Fold the batter a few times with a rubber spatula to be sure it’s mixed.
   Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.)
7. Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean.
8. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Coconut Frosting:

1. Melt the butter in a large saucepan over medium heat.
2. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat.
3. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk.
4. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt.
5. Allow to cool for about an hour.
6. Frost the cupcakes with a knife or small metal spatula.Read more at: http://www.foodnetwork.com/recipes/ina-garten/german-chocolate-cupcakes-recipe.html?oc=linkback

For An Irresistible Bacon/Dark Chocolate Combo:

Dark Chocolate Bacon Cupcakes

Image credit: Applepins.com

Prep                   25 mins

Cook                  20 mins + cooling

Total Time        50 mins

Ingredients

• 2 cups sugar
• 1 cup buttermilk
• 2 large eggs
• 1/2 cup canola oil
• 1/2 cup strong brewed coffee
• 2 cups all-purpose flour
• 3/4 cup plus 1 tablespoon baking cocoa, divided
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 3/4 pound bacon strips, cooked and crumbled, divided
• 1 can (16 ounces) chocolate frosting (or homemade)

Directions

1. In a large bowl, beat the sugar, buttermilk, eggs, oil and coffee until well blended. In a small bowl, combine the flour, 3/4 cup cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in two-thirds of the bacon.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Frost cupcakes. Sprinkle with remaining bacon; dust with remaining cocoa. Refrigerate leftovers. Yield: 22 cupcakes.

For Pets

Doggie Cupcakes – can be ordered from Sprinkles.com (remember, chocolate isn’t good for dogs)