Here is a tasty classic that I have made many, many times, and people really seem to like this. Generally I make 1 1/2 times the recipe, and put it into a 9 x 13 " pan, because that's quicker.http://allrecipes.com/recipe/black-bottom-cupcakes-i/
I put a mild/milk chocolate frosting on top, because the chocolate chips are intense. Here is the frosting recipe:
Continental Icing [basic recipe was in the Buffalo News many years ago]
1 C milk or half and half
3 T flour - the quick dissolving kind works best
1 C unsalted butter
1 C granulated sugar - not a typo, use the regular, everyday sugar
1 ounce square of unsweetened chocolate, melted.
1. Dissolve/whisk 3 T flour in 1 cup of milk or half and half in a largish bowl. I use Wondra instant flour for this.
2. Cook the custard in the microwave on high for 1 minute intervals, whisking after each minute. After the second minute keep an eye on it, and take it out after it boils up for 30 seconds or so. The cooking time will depend on your particular microwave, temperature of milk, and so forth. My microwave takes a bit over 3 minutes in the winter. [The original recipe called for cooking the custard in a double boiler.]
3. Take the custard out, whisk it a bit, and cover it with plastic wrap directly on top of the custard. Let it cool - overnight is fine.
4. Cream 1 cup or 2 sticks of unsalted butter in a mixing bowl.
5. Add 1 cup of granulated sugar, and cream until it is well mixed.
6. Put the beaters into the cooled custard, and whip it a bit to make sure that there are no lumps.
7. Combine the mixtures and beat a bit.
8. Add 1 melted square of unsweetened baking chocolate, and mix thoroughly.
This is really very easy frosting, and there are many interesting variations. I've used brown sugar, added more chocolate, added instant coffee to the custard, added just vanilla sugar, and substituted liquer for part of the milk in the custard. [If you do that, watch it carefully because the alcohol greatly affects the cooking time.]