I spooned about a Tbsp. of cake batter into cupcake liners, then added a teaspoon of brownie batter, then topped with another Tbsp. cake batter, then baked. This prevented the cupcakes from sticking as other readers had problems with. However, while moist, I really found these cupcakes lacked flavor. The white cake was bland, and the chocolate wasn't strong enough to come through. If I make them again, I'll try adding some almond extract to the white cake batter, and perhaps I'll add some melted chocolate to the brownie batter. Sorry, they just didn't do it for me.
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I spooned about a Tbsp. of cake batter into cupcake liners, then added a teaspoon of brownie...