i have these cupcakes in the oven as we speak... i will be rating them as soon as they cool! i did have to make a few changes based on what i had on hand: i didn't have unsweetened chocolate but rather a high quality dark chocolate so i reduced the sugar by 1/4 cup. also, because i have a new, spiffy espresso machine i decided to put 1/2 cup espresso and 1/2 cup hot water (instead of 1 cup hot water). i was a bit confused about the milk/vinegar because the recipe says to combine them first and then put in the batter. should i have let it sit for five minutes to sour? it wasn't mentioned so i didn't do it but i did wonder... :) to be continued... UPDATE: these are good cupcakes, don't get me wrong, but the texture doesn't convince me. i will keep looking and trying other recipes until i find "the one." at the same time i made these i also made "simple white cake" cupcakes (from this site) and i was very impressed! a light, velvety texture... UPDATE (again!): i froze my cupcakes because i had made them a few days in advance, after thawing and frosting them (with chocolate cheese frosting from this site) they were FABULOUS! people couldn't stop raving about them! in the end, after freezing and decorating them i think these were more popular than the simply white cupcakes! so i'm adjusting my score to 5 stars! :)
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i have these cupcakes in the oven as we speak... i will be rating them as soon as they cool! ...