Nothing says classic like Red Velvet.

Red Velvet Cupcakes

Ingredients:

For the cake:

2½ cups cake flour

1½ cups sugar

1 tsp. baking soda

1 tbsp. cocoa powder

1 tsp. salt

2 large eggs

1½ cups vegetable oil

1 cup buttermilk

2 tbsp. (1 oz.) liquid red food coloring

1 tsp. vanilla extract

1 tsp. distilled white vinegar

1 cup mini-chocolate chips (optional)

For the frosting:

8 oz. cream cheese, softened

3/4 cup (1 1/2 sticks) butter, softened

2 tsp. vanilla extract

5-6 cups confectioners’ sugar, sifted

2-4 tbsp cream

Directions:

Preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes. Fold in mini-chocolate chips if using. Divide the batter evenly between the prepared liners. Bake about 18 minutes or until tops of cupcakes spring back with lightly touched. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Add cream and beat frosting until it reaches a spreadable consistency. Frost cooled cupcakes as desired.

As a chocolate lover myself, nothing cures a chocolate craving quite like Oreo's.

Ingredients (24 cupcakes)
For the Cupcakes:

• 24 Oreo halves, with cream filling attached
• 2¼ cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. salt
• 8 tbsp. unsalted butter, at room temperature
• 1 2/3 cup sugar
• 3 large egg whites, at room temperature
• 2 tsp. vanilla extract
• 1 cup milk
• 20 Oreo cookies, coarsely chopped into quarters

For the Frosting:

• 8 oz. cream cheese, at room temperature
• 6 tbsp. unsalted butter, at room temperature
• 1 tbsp. vanilla extract
• 4 cups confectioners' sugar, sifted
• 2 tbsp. heavy cream
• Oreo cookie crumbs
• 24 Oreo cookie halves

Instructions

Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

On those days when you can't seem to make it through, here is a pick me up.

Malted Espresso Cupcakes with Coffee ButtercreamSource: adapted from Julie Hasson in 125 Best Cupcake Recipes
(get the printable recipe here)
yield: 12

1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp instant espresso powder
1/2 cup malted milk powder
1/4 cup freshly brewed coffee
1 cup sugar
1/2 cup unsalted butter, melted and cooled slightly
2 eggs
2 oz. bittersweet chocolate, roughly chopped

1. Preheat oven to 350. Line a cupcake pan with paper liners.
2. In a small bowl, mix together flour, baking powder and salt.
3. In a liquid measuring cup, whisk together malted milk powder, espresso powder and coffee until smooth.
4. In a large bowl, whisk together sugar, butter and eggs until smooth. Alternately whisk in flour mixture with coffee mixture, beating until smooth. Gently fold in chopped chocolate.
5. Scoop batter into prepared pan. Bake for 20-25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan for 10 minutes. Remove cupcakes from pan and cool completely on a wire rack.


Coffee Buttercream

1 cup unsalted butter, at room temperature
3 cups confectioners' sugar
pinch of salt
1 tsp vanilla
1 tsp instant espresso powder
2 tsp hot coffee
2 tsp Kahlua

Stir together vanilla, instant espresso powder, coffee and Kahlua until smooth; set aside. In a medium bowl, beat butter, sugar and salt until well combined and smooth. Add coffee mixture and continue to beat until frosting is light and fluffy. Spread icing over cooled cupcakes.

This recipe is great for fall,  or just anytime of year. As a pumpkin lover myself this cures any pumpkin craving with the perfect cream cheese frosting, this will hit the spot everytime.

Pumpkin Spice Cupcakes

Ingredients (about 20 cupcakes)
For the Cupcakes

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon pumpkin pie spice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

For Cream Cheese Frosting

• 2 (8) ounce package cream cheese, softened
• 1 stick butter, softened
• 2 lbs. confectioners’ sugar
• 2 teaspoons vanilla extract

Instructions

For the Cupcakes

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice; set aside.

2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

For the Cream Cheese Frosting

1. Using a mixer, blend the butter and cream cheese together until well combined.

2. Add in vanilla and then gradually add in the confectioners’ sugar until fully incorporated.