Reviewed: Sep. 1, 2009

WOW Big hit!! something about that hot chocolate water made these amazing, also the rue (milk & flour) used in the filling, once I got it down was perfect. I changed only the filling and frosting tech after my fourth batch (work potluck)I found that if I used a ziplock freezer bag or pastry bag with a larger tip, and just stuck the tip into the top of the cupcake and gave it a squeeze it was much quicker a lot less messy than tring to cut and cone out each one, also I used the bag or a new ziplock to frost, really easy that way.

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BronsonsMom

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Reviewed: Aug. 31, 2009

the best EVER

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JULIA G.

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Reviewed: Aug. 7, 2009

The best! The cake is moist and soft, and the cream filling is fluffy and sweet- a perfect combination. This will be my "go-to" cupcake recipe!

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: May 2, 2009

These have so many personalities its crazy. With a vivid imagination you can do anything with these. We love them

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Radarslady

Cooking Level: Expert

Home Town: Brookville, Pennsylvania, USA

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Reviewed: Mar. 31, 2009

I made this recipe twice today! It was the most delicious chocolate cake I've ever tasted. The filling was a little gritty, not sure why, but still tasty! The only alteration was coconut extract instead of vanilla, wow it was amazing!

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Millie

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Reviewed: Feb. 9, 2009

these are really good cupcakes!!they are really fun to make too! it made alot of cupcakes so i gave alot away, and everyone said they are awesome! i will definatly make these again, they are light and fluffy, creamy, and chocolatey!! i live in high altitude and they they still tured out super moist and fluffy. a great recipe! :)

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SuperUberGoober :)

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

These were so good!! I have to admit that I used store bought cake mix and frosting to make it easier, but I used the recipe for the filling. I didn't have shortening so I used all butter and it was delicious!!

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luvthosebabies

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

My filling blew up :O But still, nice base

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Avilsta

Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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Reviewed: Sep. 10, 2008

I just made the filling for this recipe. Some of my guests don't like shortening, so I used 1 whole stick of unsalted butter and otherwise follwed exactly. Made a beautiful fluffy mound of white frosting that set up well when refrigerated.

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Bakergrrl

Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jul. 9, 2008

I made these for a BBQ and they were a hit! Everyone who had one really liked them. My husband and brother really enjoyed them aswell.. They actually fought over the last two, LOL! Very easy and I didn't change the ingreidents. I do suggest making a double batch of the filling. I didn't want to skimp out on the filling... Other than that these were really good and I already have a request to make them again!

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I love baking!

Cooking Level: Intermediate

Home Town: Round Lake Beach, Illinois, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 9, 2008

These are fantastic!! My family (and friends too) love them! I make them mini size and they are the perfect bite of delicious! I use heavy cream for the cupcakes and butter and heavy cream for the filling. I use my own fluffy white icing or the rich chocolate frosting recipe from this site. Both are fabulous. I fill the cupcakes with my Pampered Chef decorator right through the top of the cupcakes and frost over the hole. The decorator tube holds half the filling at a time and is so quick and easy to get the whole batch done in a flash!

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Gina

Cooking Level: Intermediate

Home Town: Penfield, New York, USA

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Reviewed: Apr. 4, 2008

I liked this recipe a lot. I did cut a round hole in the top of the cupcake instead of pushing it through the bottom. I used all butter for the frosting. I also added some accent icning. I used ¼ cup butter, softened, 1 cup confectioners sugar, 1 ½ tablespoon milk, ½ tsp peppermint extract, 1 tbls coco powder Pinch of salt and put this in a piping bag and put it in the freezer for about 5-10 minutes. I then put a dab in the middle and around the edges. I also keep the middle of the cupcakes that I cut out and dusted them with the powdered sugar. The kids (and adults) loved these.

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grocerymama

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 9, 2008

While I thought these sounde delicious I wasn't completely pleased with the end result. The cupcake recipe tasted oily and needed more chocolate flavor. Next time I will use a different chocolate cake recipe (the Hershey's perfect chocolate cake on the back of the cocoa tin would be good). For the filling I used all butter. My filling was also too runny. I think house temp could have something to do with this, but I'd start out using less milk for the filling and add it as you need it to make sure it's not too runny. The filling tasted great. It was really, really sweet though and really just like a thinner buttercream frosting inside. I'd like to try a different cream filling recipe. I made Hershey's chocolate frosting with cocoa for the top. The kids loved them so they deserve another try, but I'll try to bring out more chocolate flavor and find a filling that is not so sweet.

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ATHENSGIRL

Cooking Level: Expert

Home Town: Athens, Georgia, USA

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Reviewed: Nov. 14, 2007

I wasn't very impressed with these. Maybe it was the overload of sugar, but they were a mediocre cupcake. Easy to do, but not the best in taste. You could do something similar with a boxed cake mix, and a buttercream frosting inserted and spread on. not bad, and not great, but a lot of work for a mediocre cupcake.

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Heather

Cooking Level: Professional

Home Town: Wilmington, Delaware, USA

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Reviewed: Oct. 8, 2007

I made these for my husband's birthday, they were a hit! I will be making these again.

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AGENTYELLO

Cooking Level: Intermediate

Home Town: Lorain, Ohio, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Sep. 30, 2007

I have made this recipe in the past when it was first published in Taste of Home and everytime I make it everyone wants to know how I get the filling inside. These are moist and the cream filling is a nice surprise. I only get 24 when I make these as I prefer fuller cupcakes. For other reviewers if your filling is too runny you added too much milk. This recipe has been one that has served me well for many years and will continue to do so.

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Cookie Queen

Cooking Level: Expert

Living In: Struthers, Ohio, USA

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Reviewed: Aug. 16, 2007

The only changes I made were to use all butter instead of shortening in the filling. I found that it worked best for me to leave the paper cups on the cupcakes while I was filling them, and then remove them to glaze with chocolate glaze so that it ran down the sides a bit. It is too hard to get enough filling in the cupcakes if you just stick a piping tip in them, you need to remove some of the cupcake. A cone shape cut out from the top, and then the bottom of the cone cut away worked best for me. I found that the cut out marks were covered up by the glaze.

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: May 6, 2007

excellent recipe, delicious filling. I made a frosting using the same filling recipe except I added 2 oz of unsweetened chocolate to it and it was wonderful.

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Carmencita

Cooking Level: Expert

Home Town: Viña Del Mar, Valparaíso, Chile

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 13, 2007

These cupcakes are the best!! Every time I take them someplace people rave over them. They are definately too good to keep around the house. I always frost them with lots of homemade chocolate frosting and watch them disappear!

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