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White Chocolate Mud Cupcakes

For The Cupcakes…
4 ounces cake flour
4 ounces super fine sugar
8 ounces unsalted butter
8 ounces white chocolate
4 large lightly beaten eggs
½ teaspoon baking powder

For The White Ganache Icing…
3 ounces white chocolate
½ cup heavy cream

For The Chocolate Curls…
3 ounces white chocolate

Preheat your oven to 325° F (160° C) and prepare 12 paper cupcake cases in muffin tins.Place the butter and chocolate into a double boiler and stir until melted, then set aside.In another bowl, beat the eggs and sugar with an electric mixer on slow until thick and well blended, then fold in the flour and baking powder.Slowly add the chocolate and butter mixture and mix until well combined then spoon batter into cases until they are approx half full and then place in the middle rack in your preheated oven.
Bake for approx 20 to 22 minutes or until a toothpick comes out clean, then remove and let sit for a few
minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.To make ganache, chop the chocolate and place it over a double boiler with half the cream and stir until melted, then remove from heat and let cool completely.
In a separate bowl, beat the remaining cream with an electric mixer just until you can see traces of the beaters in the cream. Slowly pour the cool chocolate, cream mixture and continue beating until stiff peaks form when the beaters are raised.Cover each cool cupcake with a layer of ganache and refrigerate the rest of the ganache until it is thick enough to hold its shape.
Fill a piping bag with a small star tip with the remaining ganache and pipe a border around the outside of
each cupcake.Melt remaining white chocolate over a double boiler then pour onto a clean bench top or marble slab and
allow to set. When the chocolate it almost hard, drag a large bladed knife over the top of it to form chocolate
curls and lay them on top of the cupcakes.