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Easy Black Bottom Cupcakes
These black bottom cupcakes are made with a cake mix. Quick and easy for the baker on the run ...
Molten Chocolate Cakes with Sugar-Coated Raspberries
These molten chocolate cupcakes are simple and elegant, and they bake in under 10 minutes in a standard cupcake or muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.
Chocolate Cupcakes with Cream Cheese-Oreo-Buttercream Frosting
Moist and delicious!
Chocolate Cupcakes with Bailey's Creme Frosting
Perfect for that St. Patrick's Day party or if you want something chocolatey and delicious!
Milky Way® Cupcake Icing
This is an excellent icing that I use on my yellow cupcakes.
Fondant for Chocolate Cherries
Chocolate cherries fondant. I use this inside the chocolate shell. It melts into a great liquid within 5 days. It is imperative to sift the powdered sugar.
One Bowl Buttercream Frosting
I use this frosting on cakes but I bet you can use it on cookies. I make this frosting quite often. YUM!!
Buttermilk Chocolate Cake with Fudge Icing
This is the simplest and moistest chocolate cake I have ever found and was a favorite when I grew up. I could even whip it up as a child. This cake is also great with the boxed fluffy icing so the great chocolate flavor of the cake is not hidden.
French Chocolate Buttercream
This is a very delicate, all butter, chocolate buttercream icing. My husband, who is not a sweets eater, requests this icing on an orange cake each year for his birthday. Try it and you won't be disappointed. Be sure the chocolate is cooled or you will end up with a sauce instead of an icing.
Paleo Chocolate Frosting
A great way to add a healthy fat and frosting to a dessert. For a thicker frosting, cool in the refrigerator.
Granny's Mahogany Cake and Frosting
This recipe, which is over 100 years old, was one of my grandmother's (she raised 11 children and three grandchildren) favorites. Anytime I serve this cake I get requests for the recipe.
Fig Filling for Pastry
This recipe is the traditional filling used at Christmas time as a filling for Italian cookies but surely could be used for filling puff pastry. Leftovers can be stored in refrigerator in tightly covered container. This recipe can easily be doubled.
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