Reviewed: May 21, 2011

I was looking for another recipe to use my new mini muffin pan and these just did not work for me. The photo is kind of far away in the picture to see what they really look like. I did 1/2 recipe to try them out. I thought the appearance was the main factor in these. However, as I had guessed the small amount of cream cheese on top doesn't create a chocolate bottom effect. It is a chocolate cupcake with a small white spot on top of cream cheese that doesn't go though the cupcake. I thought about making an icing for the top, but then it wouldn't even show the cream cheese. Plus, they didn't have very much flavor anyway. I made the first batch of 12 and won't finish the rest. The inside was still goey while the top was already starting to brown. That even made it difficult to remove from the pan also.

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Reviewer:

Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jan. 8, 2010

These were just alright. Starting with the positives, I really enjoyed how easy it was to put all the components together and that I had almost all the ingredients in my pantry and cupboards (except vinegar, which I replaced with a tbsp of lemon juice). On the down side, the cupcakes were extremely hard to extract. Did a batch with grease and one with out and neither of them wanted to come out. Flavor wise, they were not as chocolatey as I'd like them to be. So all in all, easy batter and filling, but flavor is lacking and cupcakes need to be easier to get out of pan. So so.

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Reviewer:

Jacqueline Hanson

Reviewed: Nov. 22, 2009

This recipe is very good! To make the chocolate bottom a more rich chocolate taste, I added 1 pkt of Taster's Choice decaf instant coffee to the water. (you can use any instant coffee, about a tsp - this is what I had on hand) Coffee enhances the chocolate. Very delicious

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Reviewer:

alpitt

Cooking Level: Intermediate

Reviewed: Aug. 2, 2009

I love these! They are the perfect size, too. I used applesauce instead of the oil, and they turned out delicious. The only problem is I can't stop eating them.

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4 users found this review helpful

Reviewer:

KINDRED28

Reviewed: Jul. 20, 2008

Really good! I made these because you get a lot of them with the recipe and they are nice and small so they are great to take to a party - everyone loved them! easy to make! a keeper!

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Reviewer:

Mary

Cooking Level: Intermediate

Living In: Euclid, Ohio, USA

Reviewed: Nov. 24, 2007

These were ok. I didn't really care for the chocolate cake, it was dry and not very rich.

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1 user found this review helpful

Reviewer:

Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Oct. 22, 2007

Very good, but I ended up with 75 mini ones and mine only took 10 minutes for cooking time.

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3 users found this review helpful

Reviewer:

MNDiana

Cooking Level: Intermediate

Home Town: Windom, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Sep. 18, 2007

I was going to post this recipe but found that someone had already beat me to it. My Mom made these for us when we were kids (I'm 41) and we called them topsy turvy cupcakes. They are very easy and very good! The only difference is that we used a whole (small) bag of chocolate chips in the filling and added nuts to the batter. And we made them as full cupcakes. We baked them at 350 for 30 to 35 minutes.

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Reviewer:

Drew Hess

Cooking Level: Intermediate

Home Town: Groveland, Illinois, USA

Reviewed: Sep. 7, 2007

My mother-in-law first introduced me to this recipe. It is fantastic! My sister-in-law and I "fight" over them when she makes them. The size is just right too...but who can eat just one!

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Reviewer:

Harrison's Mom

Cooking Level: Expert

Reviewed: Jan. 8, 2007

These were good but not over-the-top. They're actually perfect for after school snacks and lunchboxes because they're small and not outrageously bad for you. I'll definitely make them again for that purpose.

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4 users found this review helpful