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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Reviewer:

Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: May 3, 2008

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

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dbmooncloud

Cooking Level: Intermediate

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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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Chai

Cooking Level: Intermediate

Home Town: La Verne, California, USA

Living In: Las Vegas, Nevada, USA

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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

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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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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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Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Jan. 28, 2007

These cupcakes were a bit dissapointing. Instead of being moist, mine came out fairly dry, and the chocolate flavor didn't pop. In the end, they were bland. I served them with a choclate frosting, but a citrus frosting might have complimented them more. Still, they were healthy, so I can't complain.

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