Reviewed: Feb. 2, 2009

Worked out perfectly, didn't change a thing.

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wakipan

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Reviewed: Jan. 30, 2009

OMG, sooo sooo sooo good. This was a huge hit with 3 kids and hubby. I substituted applesauce in place of oil and deleted the salt. Came out great!!! Would highly recommend this recipe!! Thanks!!!!!!!!!

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bellabee

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

Always been a favorite of mine, but never made them myself - it turned out perfect - this ones a keeper!

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jennnnnn

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Jan. 19, 2009

I was little worried about these but they turned out perfect!!! I followed the recipe.Will make more!!! thanks for sharing

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lil momma

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Reviewed: Jan. 14, 2009

These are really good! Next time I make them, I will reduce the amount of oil and sugar, though.

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windband

Cooking Level: Beginning

Home Town: Washington, D.C., USA

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Reviewed: Jan. 1, 2009

These were so so good.I could not change anything with them they were so good.But I am going to try to made them with more of the cream cheese filling,I think it might make them taste better.Also I think if you put them in a tupperware container and eat them the next day is better,they are more moist.

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Carol

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Reviewed: Dec. 31, 2008

These were ok, I thought they needed more chocolate - I may try this recipe again and add more cocoa or some dark cocoa.

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LACOTTER

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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Reviewed: Dec. 25, 2008

I loved these! I like how you can really taste chocolate instead of just a generic sweet taste. The key seems to be to not overfill with cake batter and be generous with the filling. This balances out the dark chocolate flavor with sweetness and makes the cupcakes more moist overall. Also, try to push the filling into the batter a bit. I wouldn't change a thing. Although, I might try adding vanilla flavored coffee instead of the water. Probably with cream and sugar, just the way I'd drink it. I baked the first batch for 26 minutes and they seem a little dry, although still very good. I baked the second batch for 24 minutes and they seem perfect, so 25-30 minutes may be a little too long.

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Roy

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 21, 2008

Used other reviewers' suggestions of omitting salt and what not. Cooking time definitely took longer for these to set...and when cooled were extra hard and crispy. The cheesecake filling didn't taste like cheesecake, but the chocolate cake itself was pretty tasty. Won't be making these again.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Reviewed: Dec. 17, 2008

Very good and what i remember my grandma making, but never had a recipe. This is how my experience was, I used mini cupcakes instead becuase i made these for christmas and thought a big cupcake would be too much for people, plus they are rich and chocolately. Baked them for 15 minutes. I still had half of the cream cheese mixture left over so i made a second batch of the cupcake part to use it up. I used weak coffee instead of water just thought it would give a nicer flavor. Only filled then half way with chocolate then a tsp of cream cheese so they didnt run over the liners. And they came out wonderful.

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stacey

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

Made this exactly how recipe said and they turned out great. However, next time, I'm going to follow the advice of someone else and fill half way with chocolate, then dollop of cream cheese and more chocolate on top. Then the cream cheese doesn't dry out at all on top and it's kind of a surprise in the middle. Very tasty!

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ahlavac

Cooking Level: Beginning

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Reviewed: Nov. 25, 2008

These were very good. I would probably rate at a 4.5 if I could. I didn't like them as well as some others did; The cake seemed a little bland to me and I think it could have been a little bit sweeter. I followed the recipe exactly and they turned out great. The filling was wonderful.

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JULIEKAYE78

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Nov. 17, 2008

DELICIOUS! I made these as mini cupcakes, with a layer of cream cheese filling between two layers of cake batter. Do NOT skimp on the filling, even if it looks like it'll be too much. And if you're pressed for time, for a new twist, use brownie mix instead of devil's food... YUMMMM.

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Vivian

Cooking Level: Intermediate

Home Town: Olney, Maryland, USA

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Reviewed: Nov. 17, 2008

These were quite easy to make and came out very very yummy! Be careful not to overload the chocolate in the cupcake tray. Also, add a little more sugar. I thought they were great, but could have been sweeter!

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Mirdonamy

Cooking Level: Beginning

Living In: Glendale, California, USA

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Reviewed: Nov. 11, 2008

These are my husband's new favorite dessert.

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Laurel

Cooking Level: Expert

Home Town: Bronson, Kansas, USA

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Reviewed: Nov. 7, 2008

It was o.k . Not as good as regular cupcakes.

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Je

Cooking Level: Beginning

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Reviewed: Nov. 2, 2008

These were good but not spectacular. Cream cheese icing makes them much better! I disagree that using the devil's food cake takes away from this, I've made them both ways and I like them better with the boxed mix. I was worried about the consistency of this at first because the batter was very runny, but it bakes up fine. If you do skip the box, I suggest extra vanilla in the mix, and it wouldn't hurt to add it to the cream cheese mixture either. Also, be sure to let your cream cheese sit out at room temp for an hour or so.

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