Followed cupcake recipe almost exactly--used regular vanilla and totally forgot the apple cider vinegar. Subbed half the cream cheese for vanilla yogurt because I doubled the recipe and only had 8 oz cream cheese on hand. Apparently you don't need to double the filling anyways, because I ended up with TONS of extra delicious filling. Ok, so everyone's probably wondering what I was wondering--should I add an extra thin layer of chocolate batter over the scoop of filling, to make it truly a filling and not just a top layer... I give you two samples. First batch did what the recipe said, just pressed an oiled spoon onto the top of the batter to make a groove, and plopped on a blob of filling in the center and baked. You can see the white all over the top--it never "sank" in as I expected it would. Second batch, I added the thin top layer of chocolate batter and it looks and tastes better somehow. Kids thought they tasted "eh" but I think they are great. Fun to make, and not as time-intensive as I feared.
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Followed cupcake recipe almost exactly--used regular vanilla and totally forgot the apple...