I found this recipe while trying to recreate the cupcakes that are sold locally as a gourmet item for more than $3 each. The particular cupcake I wanted to duplicate was dense and dry like a muffin, and quite small, but covered with decorative mounds of delicious frosting dwarfing the cake. I selected this recipe from among those I found online after reading the reviews. I used the modifications suggested by JeaNeeNer, increasing the cocoa and chips, and decreasing the flour. I also am in the habit of substituting melted butter for oil in cake mix cakes, and did so in this recipe instinctively. I liked CookinginFL's idea of baking them in jumbo muffin pans and decided to do so. After I filled my jumbo cups, I had a lot of batter left, so I poured it into 5 ungreased (oops!) standard muffin pans. CookinginFL did not give an adjusted baking time for the jumbos, and they were clearly far from done when the small ones were due to come out. I left the jumbos in 10 more minutes and they looked ok, but they sank in the middle as they cooled and were gooey. Aside from being stuck to the pan, the small muffins were good! Trying again, but: I am sticking with my use of butter in place of oil, I will adjust the cocoa and flour per JeaNeeNer's recommendation, I don't think I will increase the chips, which settled out, and will probably use mini morsels in the hope of getting a more even distribution of chocolate. I'll use standard pan w/liners.
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I found this recipe while trying to recreate the cupcakes that are sold locally as a gourmet...