I've always had a soft spot for the slightly oversized cupcakes at Two Little Red Hens. They're consistently moist with with a cake-to-frosting balance that's just about ideal. The Brooklyn Blackout Cupcake, complete with both chocolate pudding and fudge, is a must, as is this Boston Cream Cupcake ($4) which meets at the intersection of cake, pie, and cupcake. It starts with vanilla chiffon cake, airy and light, the center hollowed then filled with a voluptuous, cool pastry cream. The top is sealed with a layer of chocolate fudge (the same one used in the Brooklyn Blackout) and an equally dark chocolate glaze. White chocolate curls around the circumference finish it off; make sure to get a bit of everything in each bite.
Two Little Red Hens
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