http://www.pastryaffair.com/blog/chocolate-blackberry-cupcakes.html

Anyone know where I can find those kind of cupcake liners, and what they're called?

Ahttp://www.webstaurantstore.com/solo-scc400-4-oz-white-paper-souffle-portion-cup-250-box/99951.html

It's a candy cup or a souffle cup. The above link says "Not recommended for baking." but reviews show that people do. I can't say I've ever come across one that hasn't said that...

I buy the soufflé cups at GFS. Just make sure they aren't coated

AAnd I highly recommend baking in regular cupcake liners, and slipping the cupcake into the souffle cup immediately after you take them out of the oven. One, you won't have a dark case from the grease from the batter, and two...it's easier to eat. Peeling those souffle cups is a PITA! Don't forget to slip them into the cup while they're still hot, it's much more difficult to do when they've cooled off.