I love this cake. I've made it as cupcakes both times (so far) and I find it a deliciously moist, spongey chocolate cake. It doesn't even need frosting, though a thin sugar frosting could do if you really want frosting. I've experimented with the oil and vinegar used - one time I used cold-pressed rapeseed oil instead of canola (gave it a nutty flavour) and another raspberry vinegar instead of distilled white (subtle berry flavour). I'm going to try apple vinegar next, and I might add a dash of cinnamon to bring out the chocolate flavour. All in all, great and very easy chocolate cake, so easy to adapt to what you have at home. Definitely a keeper!!

Reviewed On: Nov. 30, 2009

I've baked this several times and have done what others have said (and followed my own logical sense) and used regular muffin tins and only filled them a bit over halfway. I also add a bit of chopped chocolate when I'm feeling fancy or have some leftover from another baking project. I think you could easily reduce the amount of sugar in this - the apple and cinnamon flavours nicely and it shouldn't be too sweet. Oh, and I never make the topping. I think they're fine without.

Reviewed On: Oct. 18, 2009

I left out the walnuts, cut the recipe in half and also didn't make the topping. I did add chocolate chips, though, and these turned out great. I'll definitely make these again. Mine baked for 20 minutes as I used regular muffin papers. Yummy!!

Reviewed On: Aug. 26, 2009