I made these into cupcakes with these changes: 6.5 ounces white chocolate buttons, 2 cups all-purpose flour + 2T corn starch (no cake flour), 1/2 cup margarine (already using sour cream and doubled the chocolate), 1.5 cups white sugar, 1 cup sour cream (no buttermilk), and left out the coconut and pecans. Baked them in a convection toaster oven at 325F for 10 minutes (mini cupcakes) or 15 minutes (for regular cupcakes). They were a little sweet for me, but my officemates say they are great! I got a request to make some 3 dozens for our christmas party! Next time I'll use better quality chocolate. Thanks for the recipe!
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I made these into cupcakes with these changes: 6.5 ounces white chocolate buttons, 2 cups...