Reviewed: Dec. 15, 2011

These were pretty good! I would say the consistency is like a lighter version of a brownie... not really moist enough for a cupcake... but still tasty! Next time I will definitely add more chocolate chips.

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2 users found this review helpful

Reviewer:

beginnersluck

Reviewed: May 1, 2011

Even with a light orange glaze (orange juice and icing sugar) I was disappointed in the lack of orange flavour, but these cupcakes were so moist and tasty, I would definitely make them again (perhaps with more OJ for more flavour)

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3 users found this review helpful

Reviewer:

HeatherFG

Cooking Level: Intermediate

Reviewed: Nov. 28, 2010

I actually thought these were kind of gross. I'm not sure why mine seemed to turn out so much differently than the other reviewers because this has been rated pretty favorably. I followed the recipe exactly and they cooked for just the right amount of time...but the flavor was just not what I was expecting from a chocolate cupcake.

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Reviewer:

Susan

Cooking Level: Intermediate

Reviewed: Oct. 23, 2010

Didn't make with choc chips as I didn't have any on hand. Great for a quick dessert as you'll have most items on hand (or at least I did). Great for those who don't like an overwhelming sweet taste. Good...but missing something to make them great/ 5 stars.

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5 users found this review helpful

Reviewer:

L B B

Living In: Wimbledon, Greater London, England, U.K.

Reviewed: May 25, 2008

Thanks for this recipe...the orange flavour was very subtle even though I added some orange zest like another reviewer had suggested. Perhaps an orange flavoured frosting will be a complimentary addition next time I make them.

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6 users found this review helpful

Reviewer:

Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

Reviewed: May 3, 2008

Healthy but not enough chocolate flavor. The citrus was nice though.

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Reviewer:

dbmooncloud

Cooking Level: Intermediate

Reviewed: Feb. 5, 2008

I make these cupcakes in the mini cupcake trays with a little bit of orange zest added to the batter and mini chocolate chips added to the top after the cups are filled. They turn out to be a rich bite size dessert. I usually don't bake them for more than 13 minutes and they don't tend to dry out.

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Reviewer:

Chai

Cooking Level: Intermediate

Home Town: La Verne, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Oct. 24, 2007

We really enjoyed this recipe, although they were quite dry, more like chocolate cookies. A good, healthy vegan recipe. Next time I will substitute for the moisture.

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Reviewer:

jax

Reviewed: Apr. 18, 2007

They taste better after they've been refrigerated for a few hours. The chocolate chips help add flavor to the cupcakes.

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Reviewer:

JERPET

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Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA

Reviewed: Jan. 28, 2007

OK for a snack, though I don't think I'd serve it as a dessert to guests. The recipe calculates out to 3 WW points per cupcake. Next time I will try substituting some oat bran for some of the white flour to increase the fiber.

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4 users found this review helpful