Reviewed: Apr. 2, 2009

These were just ok. The cake part was a bit rubbery and needed more chocolate. I may try the filling in another cake recipe.

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zaksmom

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Reviewed: May 11, 2008

Great for those whom luv sweets but watch their diet and health! Great low fat recipe!

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sugarbits

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Avon, Ohio, USA

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Reviewed: Jan. 9, 2008

I followed the recipe, but the chocolate part was rubbery and the filling was eggy - surprizingly, they did not have much flavor either. I did not like these at all.

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hazelnutty

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2007

The chocolate part was really rubbery, and the filling very eggy. I'm not sure what I did wrong, but they were not edible. Maybe I overmixed the batter?

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ANONYMOUS_COOKER

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Reviewed: Oct. 7, 2007

These cupcakes are really good - people are really surprised when they bite into them! Personally, I thought they were just ok, but I don't really like almond extract - I'll use coconut next time. BUT everyone else that ate them raved and asked for the recipe. I frosted them with a chocolate ganache and stored them in the refrigerator - it just seemed better with the filling cold.

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Marne

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Jul. 3, 2007

I made these cupcakes today, except I used part skim ricotta for the filling and I used a chocolate box cake mix and they came out delicious! I will absolutally make these again and again! Thanks

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