10 chocolate cup cake recipes

These Special Peanut Butter Cookies combine creamy peanut butter, rich chocolate chips, crunchy peanuts, and miniature peanut butter cups for a delightful treat. Perfectly soft with a slight crisp edge, they’re a peanut butter lover’s dream!

Chunky peanut butter cookies loaded with chocolate chips, honey roasted peanuts, and chopped peanut butter cups. These blowout cookies are thick, chewy, and completely over the top.

Pumpkin bundt cake with two cups of mashed pumpkin, cinnamon, chopped pecans, and optional chocolate chips. Tall, moist, golden fall cake that serves 16.

Soft pumpkin chocolate chip cookies with cinnamon and a tender, cake-like crumb. A fall favorite that turns one cup of pumpkin puree into 36 chewy, spiced cookies.

Chocolate mayonnaise cake is an old-fashioned secret for incredibly moist chocolate cake. A full cup of mayo replaces butter and adds richness without any greasy taste.

Peanut butter chocolate chip cake built on a doctored yellow cake mix, a full cup of peanut butter, and 12 ounces of chocolate chips. Bakes into thick, chewy squares with a brownie-like crumb.

Chocolate bar nut cake melts ten ounces of chocolate bars into a buttermilk batter loaded with two and a half cups of chopped nuts and chocolate syrup. Baked low and slow in a tube pan for 90 minutes. A dense, fudgy Bundt-style chocolate cake.

Moist chocolate zucchini bundt cake with cream cheese frosting hides two cups of shredded zucchini in every tender, cocoa-rich slice.

Rich chocolate pound cake with a full cup of cocoa, melted butter, and half-and-half cream baked in a tube pan. Dense, velvety, and deeply chocolatey.

The classic coconut-pecan frosting for German chocolate cake, cooked on the stovetop with evaporated milk, egg yolks, butter, and vanilla. Thick, rich, and loaded with coconut and chopped pecans. Makes 4 1/2 cups.