Reviewed: Apr. 3, 2003

I thought this was a great idea, but not the greatest recipe. The chocolate cupcakes weren't the tastiest -- I'd use a different recipe for that part next time. The cream filling was great, so I wound up using a double batch of filling for one batch of cupcakes. I didn't like the idea of pushing it in from the bottom (sounded way too messy for me). So I used a knife and cut a cone shape out of the top, spooned the filling in, and replaced the top. (Just be sure to wait until the cupcakes have cooled, or the cream filling just melts!) Then I frosted them using the great chocolate frosting recipe mentioned in another review, and you can't tell they're anything but chocolate cupcakes until you bite into them. My boyfriend says these are now his FAVORITE dessert!

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AJHESS1027

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Reviewed: Mar. 22, 2003

Oh. Wow. These are absolutely great. The kids love 'em. Their classmates love 'em. The husband loves 'em. The dentist even loves 'em. Easy to make, foolproof, a hit. I usually only want the filling in this type of dessert but the cake is chocolatey and delicious. We enjoyed every crumb.

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Mom2C&N

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2003

The filling was a little too sweet for my taste. But the cupcake itself was moist and had a good flavor. I have made them a couple of times and used different brands of unsweetened cocoa powder. Better quality cocoa powder equals better chocolate flavor. I rotated the pan halfway through baking.

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BLUESILVERGOLD

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Reviewed: Feb. 26, 2003

Very, very good! Will be making them again for my son's 3rd birthday party. Thanks!

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POLARBEE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 25, 2003

This recipe was pretty good, not great. I doubled the recipe to make 72 cupcakes, but the recipe only yielded 48 cupcakes. Also, make sure to fill the holders at least 2/3 full, not 1/2 like the recipe says. In order to fill the cupcakes with the filling well, I removed some of the cake part.

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SHELLISEASHELLS

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 5, 2003

Everyone loves these! Ever since I found this site, all my friends and family think I'm a master baker. This recipe is one of the best. The cupcakes are very moist and the cream filling is perfect. For something different I made some of the cupcakes in ice cream cones, like another recipe on here, and piped the filling in and iced with buttercream icing. Then I made faces on the top with chocolate chips and sprinkles. Kids and adults all love them. Thanks

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PEARLY2233

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Reviewed: Jan. 15, 2003

OH YES! These are terrific! Pipe filling through the top and cover with chocolate frosting. The cupcake and filling are simply divine! And this impresses all!!!

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HappyHousewife

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Western, New York, USA

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Reviewed: Jan. 5, 2003

I made these for my son't b-day party and only got so-so reviews. Cake was not a moist as I had hoped it would be, although filling was excellent.

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OLAYGIRL

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Reviewed: Nov. 6, 2002

This is a super recipe! I usually always mess up new recipes, but this turned out perfect, it was easy, and everyone at work loved it. I used an incredible chocolate frosting receipe I found on this same site: 1/4 cup margarine, melted; 1/2 cup unsweetened cocoa powder; 1/3 cup milk; 1 teaspoon vanilla extract; 3 1/2 cups confectioners' sugar. In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.

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OCEAN011

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Reviewed: Oct. 31, 2002

Makes a lot of cupcakes! Very, very good, even without filling! These are sure to get great reviews from everyone you share them with!

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ZOOMERS25

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Reviewed: Oct. 16, 2002

I made these cupcakes dairy and egg free. They came out so delicous that I'll be making these cupcakes everytime my children have a party. Everyone could not believe they were made with out dairy or eggs. The frosting I used was chocolate cream frosting (using dairy free margarine). YUMMY!!!! I also tried this recipe as a sheet cake and filled them. I am going to take the advise and fill them from the top.

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TJPAGE

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Reviewed: Jun. 1, 2002

Excellent recipe. I usually make everything from scratch but decided to try on recommendation from a friend "Betty Crocker Fluffy" white frosting..Wow is all the kids would say after eating these cupcakes...thanks for sharing the recipe..

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CarrieAnn

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Reviewed: May 26, 2002

These came out great. EASY cake recipe and the icing did indeed work better piped in from the top. I glazed the top of the cupcakes with a dark chocolate ganache and piped on the little white squiggles like the store brand has (for fun). The kids loved em!

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Diaryofamadbathroom

Home Town: Long Island, New York, USA

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Reviewed: Apr. 22, 2002

Great cupcakes. Kids and adults love these. I will make again.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Apr. 15, 2002

These turned out great! This was the first time I made a cream filled cupcake and I was surprised how easy it was. The cream filling really helped lighten the CHOCOLATE taste of the chocolate cupcake and chocolate icing.

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MOMOFCASSIE

Cooking Level: Intermediate

Home Town: Martinsburg, Pennsylvania, USA

Living In: Duncansville, Pennsylvania, USA

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Reviewed: Jan. 8, 2002

I agree to fill from top instead of breaking thru the paper. These are wonderful! I made them for my son's birthday treats for school. My husband ate the rest- about three a day until they were gone! Everyone really liked them.

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CORANJOE

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Reviewed: Oct. 19, 2001

***this recipe is great but I suggest filling the cupcakes from the center before you frost it instead of from the bottom of the cupcake.

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MELBAANDERSON

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Reviewed: Sep. 18, 2001

I made these for a party - very good!! I frosted them with Chocolate buttercream frosting - 2 1/2 Cups confectioner's sugar, 1/2 Cup cocoa, 1/2 Cup softened butter, 1 teaspoon vanilla and 5 Tablespoons milk. I made them in a jumbo muffin pan and will make them again and again!

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SUPAN

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Reviewed: Jul. 5, 2001

These were wonderful. My kids say they are even better than the store bought (you know the name). They are a little time consuming but worth it. We loved them. Thanks!!

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BLESSEDBYGOD

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