This recipe was so easy, and the rewards were great. Just a zesty, tasty, red chili. We grated cheddar for sprinkling on top. A dollop of sour cream would have been tasty, too.

Reviewed On: Nov. 29, 2009

This has been a family favorite for a long time. The only change I would recommend is skipping the confectioner's sugar/coffee liqueur drizzle/frosting as it is completely unnecessary...and makes the cake gooey. This cake is moist enough (and incredibly delicious) without the addition after baking. Yum!

Reviewed On: Apr. 27, 2009

I was a little disenchanted with the outcome. The batter made enough for more than 12....so some of the cupcakes baked well over the top, making it difficult to remove from the cupcake pan. While I love ginger and molasses, I just didn't love the flavor of these. Another reviewer had issues with the allspice (I agree) and suggested adding ground cloves (another idea I think would improve these). I substituted butter cream frosting for the cream cheese frosting, and that was the only saving grace. I found myself cutting off the bulk of the cupcake, and just eating the top (a more palateable ratio).

Reviewed On: Nov. 17, 2007