Instructions:

1. Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
2. Make sure to line your muffin pan with parchment paper or baking paper. You can also make use of foil liners.
3. In another container, sift together the flour, baking powder, baking soda, salt and cocoa and set the mixture aside.
4. Cream the butter and sugar together in a large glass bowl until the mixture becomes light, fluffy and soft.
5. Put the eggs one by one while you beat it well after each addition.
6. Mix in the flavoring vanilla extract.
7. Put the mixture of flour while you alternate the milk.
8. Put your mixture in the muffin pan.
9. Bake your muffins for 15 minutes and top it with your desired frostings or even chocolate chips and nuts.

Instructions:

Cupcake

1. Pre-heat the oven to 325 degrees F.
2. Sift flour, baking soda and salt in a bowl then put to one side.
3. In another bowl, mix the oil, buttermilk, eggs, 1 1/2 teaspoons of vanilla extract, almond extract and sugar.
4. Mix all the ingredients together slowly. Then add the dry ingredients and mix them slowly as well until it becomes smooth. Try not to overdo the mixing and then fold in the coconut.
5. Place muffin cups into the muffin tins. Put 1/4 cup of batter into each cup.
6. Put in the oven for 25 minutes.
7. Then let them cool.

Frosting

1. First, beat the cream cheese slowly until it becomes smooth. Then add butter while still beating. Next, add powdered sugar. Add it while still beating also but not all at once. And finally, add the left over vanilla and mix with a standard mixer in medium speed until it becomes fluffy.
2. Add 3 tablespoons of frosting to each cupcake, and then scatter some shredded coconut on top.

Instructions:

Cupcakes:

1. Pre-heat the oven to 325 degrees F. and grease your muffin pan ahead of time.
2. Put the butter and chocolate in a metal bowl. Place it over a saucepan of simmering water without the bowl touching the water. Wait till butter and chocolate melt then stir until well mixed. Let it cool and set aside.
3. Afterwards, add sugar and egg yolks. Whisk them in then add flour and baking powder while stirring.
4. Beat the egg whites in a bowl. Add the cream of tartar then beat at medium speed. Mix 1/4 of the whites into the chocolate mixture first, and then add the remaining whites.
5. Fill the muffin cups with two-thirds of the batter. Bake for 25 minutes. Let it cool completely before removing from pan.

Frosting

1. Line a 4×2 1/2-inch mini loaf pan with plastic wrap. Melt the chopped chocolate in metal bowl over a pan of simmering water without the bowl touching the water. Put it into the loaf pan and let it cool until firm.
2. To mold the chocolate into curls, remove plastic wrap and scrape using a vegetable peeler.
3. In a saucepan, combine the remaining chocolate and whipping cream.
4. Heat it over low heat while stirring regularly.
5. Place the mixture on top of each cupcake then add the curls.

Instructions:

1. Pre-heat the oven to 325 degrees F (160oC).
2. Then grease your cupcake pan ahead of time, or you could use muffin cups and put it in a baking pan. You could also choose to use cupcake papers instead of greasing.
3. In a bowl that is large enough, put the butter, cheese, lemon rind, sugar and eggs. Mix and then beat until the mixture is smooth and creamy.
4. Sift the flours together and then add them slowly to the mixture. Beat slowly or until they are well combined.
5. Pour the batter evenly into the pan.
6. Bake in the oven for 25 minutes.
7. Allow to cool completely on a wire rack.
8. Spread with a frosting of your choice. A cream cheese frosting will do well with lemon cupcakes.

Instructions:

1. Preheat the oven to 375 degrees F. Then line 18 muffin cups with paper baking cups or you could use a cupcake pan.
2. Put the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a large bowl and mix thoroughly.
3. Dissolve the coffee powder in a small bowl with water. Then add vanilla and milk. Stir until fully mixed.
4. Put the butter and sugar in a mixer bowl and beat until the mixture becomes light and fluffy. Then add the egg and beat well. Add half of the flour mixture and beat well. Next, add the coffee mixture and the remaining flour then mix well.
5. Fill each muffin cup with the batter mixture till 2/3 full. Bake for 20 minutes then set aside to cool.

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Fill your cupcake pan with paper liners, or you can use muffin cups and grease them ahead of time.
3. Combine the brown sugar, shortening and peanut butter in a bowl that is large enough to contain them. Mix until light and fluffy.
4. One by one, add the eggs while beating them. Then pour the vanilla and stir. Add the flour, cream of tartar, baking soda and salt. And lastly, slowly pour the milk into the batter while stirring.
5. Pour the batter mixture into the muffin cups or cupcake pan.
6. Bake for 20 minutes. You will know when they are done when you lightly press the top of the cupcakes and they rise back.
7. Let the cupcakes cool in the pan for 10 minutes before removing them. Then allow them to cool completely on a wire rack.

Instructions:

1. Preheat the oven to 350 degrees F.
2. Grease slightly your cupcake pan or just add cupcake papers.
3. Combine the flours in a bowl and set aside.
4. Cream the butter using a mixer on medium speed. Then add the sugar slowly and continue mixing until fluffy.
5. Put in the eggs one at a time while beating.
6. Put in the dry ingredients in three parts while simultaneously adding the milk and vanilla. Be careful not to over beat.
7. Fill in cupcake liners about 3/4 full of the batter.
8. Bake for 25 minutes, or until a toothpick placed at the center of the cupcake comes out without any liquid batter sticking to it. Let them cool for 15 minutes before removing them from the pan. Put them on a wire rack to cool completely.

Instructions:

1. Preheat your oven to 350 degrees F.
2. In a large bowl, combine the flour, baking soda, cocoa powder, sugar and salt. Use a large spoon to mix all the ingredients.
3. After mixing the dry ingredients, make a well at the middle of the bowl and pour in the vegetable oil, vanilla extract, white vinegar, and the cold water. If you don’t have a mixer, continue mixing using the large spoon until the mixture becomes smooth.
4. Prepare the cupcake pan by putting paper cups into it. It would be even better if you have greased the paper cups.
5. Now you are ready to pour the batter. Use a spoon to help you fill each cup about 3/4 full.
6. Bake them in the oven for 25 to 30 minutes. Check them if they are done by sticking a toothpick at the middle of a cupcake. If it comes out clean then they are ready.
7. Allow them to cool on a wire rack. Decorate your vegan cupcakes with any vegan frosting of your choice.

Instructions:

Cupcake:

1. Choose your favorite cake mix.
2. Read the directions given on the cake mix package and prepare as directed.
3. Fill in the muffin tins with cupcake paper. Pour into each with the batter until 2/3 full. Bake for 25-30 minutes or as directed on the package.
4. Allow to cool before decorating.

Frosting:

1. Mix all the ingredients in a bowl.
2. Beat until the mixture is light and creamy.
3. Depending on the number of colors you want, divide the frosting into lesser amounts separating them in bowls.
4. Add the food coloring to the frosting of the color you wanted.
5. Add the frosting to the cupcakes of the colors you chose.
6. Decorate your cupcakes with the colored sugars, non-pariels, sprinkles, dragees, coconut, and candy for that Easter touch.

Instructions:

1. Preheat the oven to 375 degrees F.
2. Prepare cupcake papers and put them into your cupcake pan. It would be even better if you could slightly grease them.
3. Mix the cake mix, pumpkin soda, eggs, and water in a bowl that is large enough to contain them. Beat the mixture on a low speed using a mixer until fully mixed, then increase to medium speed and continue for 1 minute.
4. Using a spoon or ladle, put the batter mixture into the prepared cupcake pan. Fill each about 2/3 full.
5. Bake in the preheated oven at 375 degrees F for 20-25 minutes. The cupcakes are done when you touch the top and it rises back as it is.
6. Let them cool for 15 minutes before removing them on the wire racks to cool completely.
7. Use a prepared frosting but you can add food coloring to get the colors you want. Frost the cupcakes and add decorations using the candies and cookie crumbs. And as for that Halloween feel, use the gummy bugs and worms to make the cupcakes look creepy. And use the decorator frosting to write “RIP” or draw a picture of a grave and a spider web.