Followed the recipe exactly, turned out soooo delicious!

This recipe is easily adaptable to what your tastes are, if you want more banana, oats, or chocolate chips just add more and compensate by lowering the other ingredients! The cookies don't really flatten out during baking so make sure you flatten them before putting them into the oven.

The cream filling in this is to die for. I doubled it after reading some reviews but I had a ton left over. Of course, I used a mechanical pastry bag to fill the cupcakes and not as much filling went in as I had hoped, as I later found out, so doubling the filling is probably a good idea. Next time I'll definitely try to get more in. I also used the frosting recipe that another reviewer posted, and used left over cream filling to make the squiggly line. I really enjoyed the actual cake part of it as well, so I'm not sure why other reviewers didn't like it so much. I would definitely use the cream filling for other cupcakes as well. Very very yummy!

This cupcake recipe is sooooo good! The cupcakes are dense and not too sweet, which is why the frosting works so well with it. The cupcakes have the perfect hint of lemon. I also used lemon extract to boost the lemon flavour a bit. Will definitely be making these again!

Mmmm yummy! Mine didn't really spread out at all in the oven, so next time I'll make sure to flatten them a bit before baking. Followed the recipe exactly, baked for 11 minutes.

OH MY GOSH. These cookies look amazing, and they taste amazing too! I did everything dead on, no changes. I have no idea why people think this a lot of flour, my dough came out so soft and pliable but not sticky at all, which is the kind of dough I aim for when making cookies. Soooooo yummy. Each cookie is almost 1/4 cup of dough, so I was a bit worried at the oven temperature but they turned out fantastic. So soft and chewy. This is definitely my go-to cookie recipe from now on! I can't wait to try it as smaller cookies.

I LOVE these!!! Followed the recipe exactly, they are to die for! So gooey and fudgy in the spots where the chocolate chips melt.

This cake is sooooo good!! Very very moist. I love the filling, definitely don't double it, it would be way too sweet! But wow, the actual cake is amazing!! I might cut out the filling mixture entirely, the cake was that good alone! Oh, and I baked mine in a tube pan, so I had to add about 15 minutes to the baking time. I just checked every 5 minutes to see how it was coming along.

Mmmm very very yummy!! I didn't quite have 4 cups of blueberries, so I topped it off with chopped up stawberries. Sooooo good! I would love to try this with peaches or apples!

I haven't made this but I'm giving it 5 stars because it's the EXACT same recipe as the One Bowl Chocolate Cake III so really, it should have way more stars :P

I baked for 12 minutes, and not a minute longer! They were perfect. Only thing I changed was to not use walnuts. I also refrigerated my dough for a bit because it was pretty sticky.

These were soooooooo good! I used half and half brown and white sugar, along with an extra 1/4 cup of each. They turned out amazing!!!!!!!!

These are AMAZING. I followed the recipe exactly and WOW. PERFECT.

Stick to the recipe and you'll have the most amazing blueberry muffins! The only thing I changed was that I didn't use the streusel.

I LOVED these. One tip I have is to take the coconut mixture out before the 15 minutes and then put all the chocolate chips all over the top, put back in the oven, and then take out and spread the melted chocolate over the bars.

Instead of cocoa, I melted some unsweetened chocolate and put it in, and I also had to use a couple more tablespoons of milk to get the consistency I wanted. Tasted amazing, this will definitely be my go-to chocolate frosting!

Yum yum yum! I loved these. The only thing I would change would be to maybe make more of the topping, because it was spread pretty thinly over the bars and didn't quite reach all the edges. Very very yummy though. Will definitely make these again!

I made the yellow cake variation of this recipe for the "Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever." recipe, and I bumped the milk up to 1 and a 1/2 cups, just cause it seemed too small of an amount compared to how much milk/oil I usually have to add to other cakes that I make. I baked my cupcakes for 16-18 minutes and they were AMAZING!!! Definitely a keeper. Oh, and I also used cake flour instead of all purpose.

I used the Award Winning Soft Chocolate Chip Cookies recipe from this site for the frozen cookie balls. I froze them for a couple days, and then made the yellow cake recipe from the "Cake Mixes from Scratch and Variations" and baked them for about 16-18 minutes (my first batch was 18, and then the second was 16 and that was perfect as well.) SO GOOD! I haven't tried it with frosting yet, but I'm going to use the Chocolate Cookie Buttercream Frosting recipe from this site. Again, this was amazing!!

Yummy yummy! Followed the recipe exactly, baked for 1 hour and almost 5 minutes and it was done!