Reviewed: Nov. 8, 2007

my brother loved them. they were delicious, thanks!

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Reviewed: Nov. 8, 2007

im in love with this reipe as i said earlier but i just need someone to help me ....the cupcake sticks on the paper cup that people have to keep scrapping the paper can anyone help me with that

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Rawya

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Reviewed: Nov. 7, 2007

I thought these turned out great!! They're a wonderful light version, but you would never know! They're also very easy to make. I made a vanilla creme frosting to go on top. Tastes wonderful!! Great for birthdays!

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Elizabeth

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Reviewed: Nov. 3, 2007

These turned out really well, and were very easy to put together. Cooked well, iced well, digested well. Friend said they tasted like Cocoa Puffs.

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Kady-June

Cooking Level: Beginning

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Reviewed: Nov. 1, 2007

These cupcakes turned out extremely well. Next time I'll fill the cups to 2/3 rather than 3/4. They're good enough to have wuthout frosting! Nice chocolate taste, not too heavy, pleasant texture.

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Kuranes

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Reviewed: Oct. 26, 2007

I am a novice baker but had to make cupcakes for my daughter's sale at school. These turned out great. The recipe was easy to follow. The cupcakes were very chocolatey but not too sweet. I followed the advice of previous reviewers and only filled about 2/3 and the final sizes were perfect. I will definitely make them again.

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Ulla

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Reviewed: Oct. 1, 2007

This recipe was great and really easy. The cupcakes really taste great with cream cheese icing.

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Danni B

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Reviewed: Sep. 16, 2007

I had quite the adventure trying to make these. First I didn't have enough cocoa powder so i had to wait until my mom went shopping to get some more. Once I had the cocoa I mixed it all together and put it in the muffin cups it wasn't until I was done that I realized I forgot to put the eggs in, so back into the bowl everything went. Once the eggs were in and the mix was in the muffin cups again I realized that the pilot light in the oven was out, so my mom lights it and I try to preheat the oven. After 15 minuits the oven still wasn't warm and after some playing around with it we realize that the only way for the oven to heat up at all is to turn it on all the way so we baked the cupcakes by alternating the oven on at full blast and off. eventually they cooked and although they wern't quite right they wern't bad next time i hope that they'll work out properly.

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Aderne

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 8, 2007

i would not make this again. came out dry, and did not taste well.

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Cali

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Reviewed: Sep. 6, 2007

This recipe was a real hit! I made it about 4 times. It tasted very good the first time I made it, but the last time it tasted different. I was out of butter and had to use olive oil.

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helen2000

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 5, 2007

I tried this recipe a while ago but I thought it didn't taste very chocolatey to me. I was just expecting a very chocolatey and light cupcake. My family thought it was good.

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Chef Mommy

Cooking Level: Beginning

Living In: Belize City, Belize District, Belize

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Reviewed: Aug. 16, 2007

This recipe was easy to prepare and provided some of the best chocolate cupcakes I've had -- velvety smooth!

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mjtandkitties

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Reviewed: Aug. 8, 2007

actually surprised by this recipe. very good. followed it exactly. except i forgot to add the vanilla extract. nontheless it was awesome. when i took em out fo the oven i placed a piece of chocolate on top and it melted deliciously. this recipe made me 36 cupcakes. hmm.... thats a lot. i think its cause my trays are small. or i only filled the cups 1/2 way. very very very good cupcakes. i made them again today, this time without the cocoa because a friend of mine is allergic. they care even better, but might cut back on the sugar, it was quite sweet. thanks for sharing the recipe

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Maggi_may

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Reviewed: Jul. 29, 2007

The batter might seem runny - but follow the directions! These are so light and fluffy, my new fave! PS - I used 1/2 cup of 5% cream and 1/2 cup 1% milk... just for a little creamier taste.

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Bernadette

Cooking Level: Expert

Living In: Strathroy, Ontario, Canada

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Reviewed: Jul. 15, 2007

Perfect! This recipe was wonderful. Great texture, wonderful taste. I made it just as the directions stated and the cupcakes came out great!!

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SPARKPRINCESS

Cooking Level: Intermediate

Home Town: New Haven, Missouri, USA

Living In: Arnold, Missouri, USA

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Reviewed: Jul. 3, 2007

Easy to make. I used only 1 cup of sugar instead of 1 1/2. I don't know what the difference was but the cake was divine. I added on the 'best white icing ever' recipe ontop. With a glace cherry atop each cup cake. My 3 year old (who helped me) and other siblings loved it!

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Ilana de Wolff

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Reviewed: Jun. 19, 2007

The flavor of these was pretty good, they came out very dry though, dont know if Ill make them again.

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MELISSABEAR

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Jun. 17, 2007

So moist! and with frosting! Yummy! These are a huge hit with my 4 year old, she can help make them!

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JanesAddiction

Cooking Level: Expert

Home Town: Sussex, New Brunswick, Canada

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Reviewed: Jun. 9, 2007

These are actually really yummy for how low fat they are. I used cake flour and it made them just melt in your mouth.

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Joy

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Reviewed: May 30, 2007

Easy ! I made for my 7 yr old b-d party . Good flavor , color and tex. I springled w/ powd. sug. I love choc & sweeets and this hit the spot. No real need for icing !

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Dionne

Cooking Level: Intermediate

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