Cupcake

I make a devil's food cake for David every Valentine's Day. At other times of the year, when he has been especially well behaved, I make him these. This quick and easy recipe makes a frosting as rich and chocolaty as much more complicated preparations. — Barbara

Inspired by the oversize black-and-white cookies that are practically an institution in delis all over the country.

Taller, heavier-weight paper molds — typically used for individual panettone, the Italian holiday bread — are used instead of regular muffin papers to create a more elegant look. Vanilla and Almond Frosting is an accompaniment for this recipe.

Active time: 25 min Start to finish: 45 min

For kids of all ages, this dessert is dense and chocolaty, and comes in a cute package. When was the last time you had a cupcake with chocolate sprinkles on top?

If making these cupcakes for a large crowd, do not double the recipe but make multiple batches.

The nostalgic yellow cake flavor in cupcake form. If using a darker muffin tin, keep an eye on the edges—those pans encourage more browning, and you might end up removing these from the oven a few minutes earlier. Get the recipe for vanilla cream cheese frosting here. This is part of BA's Best, a collection of our essential recipes.

Cake flour gives these classic white cupcakes a very fine, tender crumb, and the high ratio of egg whites to yolks ensures a snowy hue. Get the recipe for vanilla cream cheese frosting here.

Non-Dutch-process cocoa powder is sometimes labeled “natural,” and since all of the chocolate flavor depends on what kind you use, quality matters for these devil's food cupcakes. Get the recipe for vanilla cream cheese frosting here.