Reviewed: Nov. 10, 2009

The flavour was OK, not fantastic, and I didn't like the texture at all. It might be my own personal taste but I won't be making these again.

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Dana

Cooking Level: Intermediate

Home Town: Avonlea, Saskatchewan, Canada

Living In: Lo Barnechea, Santiago Metropolitan Region, Chile

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Reviewed: Oct. 25, 2009

best cupcakes ever! i make them for all of my friend's birthdays

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ssdizinglik

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Reviewed: Oct. 21, 2009

Excellent fudge cupcake. Some of mine collapsed but it didn't matter as I was looking for a fudge brownie cupcake to put a fluff frosting to make smore cupcakes! EXCELLENT!!

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AllyG

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Reviewed: Oct. 13, 2009

These cupcakes are great. Mine did rise, and never collapsed. I made somewhat larger cupcakes (so it only made 12) and still only had to cook them a little over 30mins. I used double-layer paper cupcake cups inside a muffin tray. These have a lovely fudge-y inside and a crunchy top like a brownie. Not your conventional cupcake but really yummy. I think these can be eaten with or without frosting, and it's a brilliant recipe for such simple ingredients.

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lizzie*the*vagabond

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Reviewed: Sep. 28, 2009

YUM!!! i made these to take into work one day and got rave reviews! a lot of ppl have mentioned the tops sink in, the first time i made them the tops caved in on me...the second time around i made sure i didnt overbeat the batter and they turned out great with beautiful crowns! will make these time after time again! thank u!

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whisk

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 8, 2009

Like everyone else said, these sink in the middle. But they're also right about the brownie-ness of these. A perfect brownie cupcake hybrid with a fudgy inside and crisp top. And the paper didn't stick to the sides, which has happened to me before. I piped whipped ganache on top and they were very good. Just the kind of thing to get you through a Wednesday.

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ChefBotty

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Reviewed: Jun. 18, 2009

Wow, these were phenomenal! I don't like fluffy cake or cupcakes, so I was happy to read that these are more like a brownie. They were soooo fudgy. I put peanut butter cups in the middle of some and frozen cookie dough ball in some. These will be made often in my house!

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SusieB

Living In: Highland, Illinois, USA

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Reviewed: Jun. 13, 2009

These tasted very good but the middles sunk in so the presentation was not very good.

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skram

Cooking Level: Expert

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Reviewed: May 4, 2009

They fell in for us. They didn't work at all. They taste good, but they look like you forgot a rising agent.

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judih

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Reviewed: May 4, 2009

WUNDERFUL CUPCAKES

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oscarette

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Reviewed: Apr. 30, 2009

OMG! these were the best cupcakes ive ever tased. just put a little more chocolate than the recipe says and you will have the best recipe ever

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Soccer Chick

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

Very chocolately, my favorite kind! At first I wondered, when the dough was almost as thick and stiff as peanut butter, but I just spooned it in the tin anyway. I did use unsweetened chocolate squares instead of semi-sweet since that's all I had. They came out perfect and didn't collapse or any other bad thing. I did follow very carefully all the "mix on low", "sift the flour" instructions since I was worried after reading some other reviews. It made 12 delicious, oversized muffins for me. Heating the chocolate and butter is a lot easier in the microwave.

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madison

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

This recipe is awesome. Easy to follow and the brownie-like fudge cupcakes taste great. Only four stars though cause they don't look too exceptional and I had to tweak the recipe based on other member's comments. I used unsweetened chocolate to make sure it wasn't too sweet. Based on other comments about caving in, I made sure not to over-beat/mix the batter and added a tsp of baking soda. I will definitely use this recipe in the future.

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anita

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Reviewed: Jan. 20, 2009

These would be more aptly named "Brownie Cups." They aren't really cupcakes. That said, they are tasty single serving brownies with a crisp top and semi-fudgy inside. I halved ther recipe, added 1/2tsp. instant coffee, dissolved in a little hot water, and about 1/2C of toffee bits. I just barely had enough batter to 1/2 fill each cup.

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Mama_B

Cooking Level: Expert

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Reviewed: Nov. 25, 2008

these are slammin! call them what you want, i don't care if they're cupcakes or brownies they're just good! didn't add pecans to mine just because i don't like 'em much. they drooped a little tiny bit in the middle but they taste so good, who cares? didn't even need frosting!

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easycookinmama

Cooking Level: Intermediate

Home Town: Placerville, California, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Nov. 22, 2008

I really like this recipe with chocolate chips and white icing on top. and they taste just like brownies! And it was easy to make! Ethan - age 8

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nomes

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

Delicious brownie like cupcakes that go great with a dark chocolate glaze icing. I added a few less pecans to mine.

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Eunice Murphy

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2008

At first all the caved-in tops put me off, but I decided to judge for myself. I don't know people are talking about! They were delicious, no caved in tops! I made one batch yesterday, and due to there magical over-night disappearance, another batch today. I used Smart Balance instead of butter, but other then that, I followed the recipe exactly. I highly recommend!

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itsallez

Cooking Level: Expert

Home Town: Northampton, Massachusetts, USA

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Reviewed: Sep. 29, 2008

Loved the cupcakes. I didn't have trouble with collapsing...that is usually due to opening the oven too soon because the cold air makes the cupcakes collapse. If you dont want small cucakes fill it 3/4 full or a little more. Make sure you grease the top of the muffin tins in case they rise too much that way it doesn't stick. What is really important is to make sure you cream together the sugar and butter very well. If you dont you wont have a rising agent. Made these with the Wedding Cake frosting on this sight only I made fresh raspberry syrup in the cupcakes and the frosting. Delish but not the right frosting. Needs something lighter or something really chocolaty...would go with some of the other suggestions next time.

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MommaMack

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Bath, New York, USA

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Reviewed: Aug. 26, 2008

This recipe was so simple and amazing! I changed the serving size to 36 and made 24 cupcakes with it. They had a nice fudge-y consistency and were a big hit with friends and family. Also, I baked them on multi-convection at 350 degrees and they came out better than when I tried them at 325.

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Allison

Cooking Level: Intermediate

Home Town: Saratoga, California, USA

Living In: San Luis Obispo, California, USA

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Chocolate Fudge Cupcakes

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