Cleveland vegan
Laura Ross and her husband, Justin Gorski, found a sweet way to add the classic chocolate cupcake ($3) to their dessert menu. By using applesauce and apple cider vinegar, they’ve created a light and fluffy cake with piped buttercream frosting that’s so good you won’t know it’s vegan. “Even if you are not vegan, you can still enjoy our cupcakes without having to sacrifice moistness or a rich flavor,” says Ross. 17112 Detroit Ave., Lakewood, 216-221-0201, clevelandvegan.com
Colossal Cupcakes
Colossal Cupcakes’ hot fudge sundae cupcake ($4.50) is 2 1/2 times larger than your average cupcake. Filled with hot fudge, it’s then topped with a house-made buttercream, chocolate ganache, caramel, sprinkles, peanuts and a cherry. “We use only high-quality ingredients from around the world,” says owner Kelly Kandah. “It makes a big difference in taste and texture without an artificial sweet taste.” 528 Euclid Ave., Cleveland, 216-938-9609, colossalcupcakes.com
A Cookie and A Cupcake
Owner Syndee Bergen tapped into her love for Reese’s Peanut Butter Cups to create the peanut butter brownie cupcake ($2.50). This dark chocolate cake is filled with smooth peanut butter buttercream and topped with an indulgent scoop of whipped peanut butter buttercream frosting mixed with brownie pieces. “The ratio of cake to frosting is what really make these cupcakes,” says Bergen. 2681 W. 14th St., Cleveland, 216-344-9433, acookieandacupcake.com
Sweet Mary’s Bakery
Owner and head baker Mary Hospodarsky’s marble cupcakes ($2.95) have a bit of a bite thanks to the rich Belgian chocolate cake that’s swirled through with vanilla. “It doesn’t leave that bitter, metallic aftertaste,” says Hospodarsky. Choose from 13 buttercream frostings such as salted caramel as a topping. 76 E. Mill St., Akron, 234-706-6088, sweetmarysbakery.com
White Flower Cake shoppe
This Beachwood bakery’s triple chocolate cupcake ($3) comes topped with a Swiss meringue buttercream that’s less sweet than traditional icing, letting the rich chocolate cake flavor, made with room-temperature cocoa, shine. “[The meringue] is more European flavored and complements the chocolate cake without taking away from the flavor of the whole thing,” says co-owner Matt Myers. 2101 Richmond Road, Beachwood, 216-514-2253, whiteflowercake.com
