Reviews for Chocolate Cupcakes

This wonderfully dark, flavorful and moist cupcake was the winner of a cupcake taste-off among seasoned bakers. It has a beautiful color bc of the cocoa and the mix of butter/oil makes it moist even days later. It's nice dome makes frosting optional. Brewed coffee can be substituted for water for a more intense flavor.

May 30, 2009

October 11, 2008

Excellent taste even though I screwed up and put an entire stick of butter instead of just half.  Now I'm anxious to make the recipe again with the RIGHT measurements!

October 2, 2008

This is my second time making it! I love it. I hate store bought chocolate cupcakes because they taste very artificial and are often too sweet for me. I used Ghirardelli's Natural Unsweetened Cocoa to make it, which gives these cupcakes a rich and delicious chocolate taste. As for frosting, I prefer homemade frosting over the stuff in the can/jar also because it tastes more natural.

August 21, 2008

I made a double batch which was enough for two 9x2 rounds. The cake was easy to make and came out moist, not too sweet and with good chocolate flavor. Frosting was a little rich/bitter for me. Next time I would use some milk chocolate or semi-sweet to make it a little sweeter. I filled the layers with 7 minute frosting and it was just like the hostess cupcakes! I will definitely be using the cake recipe again.

July 7, 2008

Perfect chocolate cupcake recipe.  Rises nicely, interior is moist but not dense, and makes exactly one dozen!

April 11, 2008