Five cupcakes recipes to make right now

Move over chocolate. See you later vanilla. Sure those classics are delicious, but when you’re craving something new and different, nothing will satisfy that like something, well, new and different.

These five cupcakes recipes will rock your work and your tastebuds, too.

Black Bottom Cupcakes

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tin with paper liners.
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy.
3. Use a spoon to stir in the chocolate chips.
4. In a large bowl, mix together the flour, remaining sugar, cocoa, baking soda and the rest of the salt.
5. Make a well in the center and add the water, oil, vinegar and vanilla.
6. Stir together until well blended.
7. Fill muffin tins 1/3 full with the batter. Top each with a dollop of the cream cheese mixture.
8. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted comes out clean.
9. Let cool five minutes, then transfer to a wire rack to cool completely.

Ginger Pumpkin Cupcakes

Red Velvet Cupcakes with Cream Cheese Icing

1 1/4 cups flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup milk
10 drops red food colouring
1 teaspoons vanilla extract
Cream Cheese Frosting:
1/2 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoons sour cream
1 teaspoons vanilla extract
1/2 (16 ounce) box confectioners’ sugar

Molten Chocolate Raspberry Cupcakes

1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
2. Separately, beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves.
3. Add egg mixture into chocolate, beating until smooth.
4. Beat in flour until just combined.
5. Set oven rack to middle position; heat oven to 450 degrees F.
6. Line a muffin tin with 8 extra-large muffin papers. Oil well and spoon the mixture in the cups.
7. Bake until batter puffs but center is not set, 8 to 10 minutes.
8. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
9. Top each with raspberries and serve immediately.

Double Lemon Cupcakes

1. Preheat oven to 375 degrees F (190 degrees C). Line muffin tin with paper liners.
2. Sift the flour and salt together in a bowl.
3. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, beating each egg until incorporated before adding the next.
5. Mix in the vanilla extract and lemon zest.
6. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
7. Fill the prepared cupcake liners with batter 3/4 full.
8. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
9. To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners’ sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.