My husband says these taste "good, but not great". I didn't taste them (had the chocolate-cherry cupcakes instead), but found them easy to make. I used Wilton decorating tip #67 to "inject" the pudding into the cupcakes. It was big enough to squeeze in a good amount of pudding quickly, but small enough to not make a big hole in the cupcake. I put the decorating tip in through the top of the cupcakes, and the glaze covered the hole made by the tip. The glaze thickens as it cools. I spread it on like frosting, and when it got a bit cool for spreading, just popped it back in the microwave for a few seconds. The chocolate chips and cool whip made a surprisingly smooth, shiny topping.

Reviewed On: Dec. 10, 2011

Yummy, easy, very salty (will use less soy sauce next time). Would recommend doubling sauce as many other reviews also suggested.

Reviewed On: Dec. 3, 2011

Had to add more flour. The recipe made batter instead of dough. Could not knead it!!! Cooked too crispy on the bottom :( Added garlic powder and italian seasoning in dough, parmesan on top before baking.

Reviewed On: Nov. 21, 2011