I love a rich fudgy dessert and was so delighted when I took my first bite of these sinfully delicious Devil's Food Cupcakes. Their tangy Greek yogurt frosting is a surprising and fresh change from ...

Dirty cupcakes? With worms? Ewwwwww. Don’t worry. You don’t have to go out to the garden and start digging up the compost and pulling out the earthworms. At least, not for these chocolaty gems. Moist ...

Preheat the oven to 325°F, or as directed on the package. Lightly spray two 12-cup muffin pans with cooking spray. In a large mixing bowl, combine the ingredients for the cupcakes - the cake mix, ...

This recipe – straight out of the American Heart Association's cookbook database – is sinfully delicious. Its very name seems almost too good to be true. We're pretty sure that no one has ever thought ...

Baking a great cupcake is no simple task. They are often dry, misshapen, and, well, blah! We wanted to develop a recipe for devil's food cupcakes that were moist, light and with deep chocolate flavor.

Whip eggs with sugar to ribbon stage. Add mayo and water and blend well. Sift dry ingredients and fold them in. Deposit in lined cupcake molds. Bake at 350 for 10 to 15 minutes. Allow to cool.

Getting your Trinity Audio player ready... Adapted from a recipe from former Denver Post food editor Helen Dollaghan. It first appeared in The Post in 1967. Makes about 24 cupcakes. Ingredients 3/4 ...

Getting your Trinity Audio player ready... Preheat oven to 350 degrees. Lightly grease cupcake pans. In large bowl, cream butter and sugar together thoroughly. Add vanilla and eggs, beating until ...