These also went to the 4th of July BBQ. I worked for almost an hour at a cute icing flower for the top of them, but failed miserably! So, I settled for red sprinkles. The chocolate cupcake recipe is so good, moist, and basically never fails. It is from the Vegan Cupcakes Take Over the World cookbook. I put a filling in the cupcakes that consisted of a stick of Earth Balance vegan shortening, a tub of Ricemellow Creme (be careful! This stuff is addicting), powdered sugar, and a little vanilla and salt. These ingredients got tossed into the food processor and mixed. I then squirted them into the cupcakes until they started to break apart. I have since purchased a better device for filling that will hopefully prevent so much cracking of the cupcakes. The frosting is from the same cookbook and is called Rich Chocolate Ganache Topping. It is ridiculously good. Boil 1/4 cup almond milk, remove from heat. Add 4 oz semisweet chocolate, chopped, and 2 tablespoons pure maple syrup. Mix until chocolate is melted. Set aside at room temp until ready to use.