I added extra cocoa to the cake batter, and i thought the flavor of these cupcakes was really good. However, I baked these the night before and took them to work, and they were all dried out by the end of the day. I substituted apple sauce for the veggie oil, but I've done that on other recipes that were very moist. All in all, this was an ok recipe, but next time I may try using a combination of olive oil and apple sauce to get them to stay moist. I also had leftover cheesecake mix, and I baked it as cupcakes. Those were a big hit too.

Reviewed On: Sep. 20, 2009

I used a yellow cake mix, because it had reduced sugar (sweetened with splenda). I also wanted to add a coconut flavor, so I used coconut creme pudding mix, added a tsp of coconut flavoring, and in between light drizzles of glaze I sprinkled shredded coconut on top. I used 1% fat milk instead of water, and the cake turned out yummy and moist. I also doubled the amount of lime juice in the cake and added an extra tbls to the glaze. the glaze was very limey yummy, but the cake, to me, wasn't as much (maybe because I used yellow instead of white?). my friends that tried it gave it a thumbs up, saying you don't want too much lime and that they liked it. I have a key lime tree, so was looking for recipes to use them up! The next time, I might try coconut milk instead of water/regular milk for a truly decadent cake. I can't wait to take the leftovers to work tomorrow and see how it goes over with that crowd. It's the day after, and the cake is still incredibly moist.

Reviewed On: Sep. 20, 2009

Wonderful recipe just like my grandmother used to make. I did add in ricotta and whipped the egg whites before adding to the sauce, as suggested. It was quite messy but totally worth it. This definitely tastes better the next day, too.

Reviewed On: Nov. 29, 2004