Reviewed: May 18, 2012

I started creaming the butter while getting the dry ingredients together and discovered that I only a 1/4 cup of cocoa powder left! I started rummaging through my cupboards to find out if I had anything to substitute and found malted milk powder. So, I added 1/2 cup of that and hoped that the cupcakes would turn out. Yay, they did! The tops were rather crusty, but the cupcakes were tasty! Thanks for a great recipe!

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Reviewer:

bakerwannabe

Cooking Level: Beginning

Reviewed: Apr. 8, 2012

The cupcakes were dry and dense and werent sweet at all.

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Reviewer:

AlanaW

Reviewed: Mar. 8, 2012

Great recipe!! Lovely light cakey cupcake. I substituted 1 tablespoon of butter with oil but only because I didn't have enough butter. I did need a wee bit extra milk but only 1/4 of a cup more and I used evaporated milk (out of fresh). I found that they only needed 16mins to cook and I rotated the trays half way through. I got 24 standard sized cupcakes from the batter. Definatly will be making these again.

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Reviewer:

M.J.

Cooking Level: Expert

Living In: North Shore, Auckland, New Zealand

Reviewed: Jan. 27, 2012

Loved this recipe! I substituted butter for coconut oil and it turned out great! I was afraid the cupcakes would be grainy but they were not. I also baked for 20 mins as the recipe said.

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Reviewer:

oxoxaedan

Reviewed: Dec. 24, 2011

I followed the recipe, and the cupcakes ended up a little on the dry side. However, they cooked through evenly and had a nice flavor to them. I didn't have any almond extract on hand, so I substituted a little Hazelnut flavoring syrup which gave them a nice, nutty flavor that went well with the cream cheese icing.

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Reviewer:

Andante

Cooking Level: Intermediate

Home Town: Huntington, West Virginia, USA

Living In: Richmond, Kentucky, USA

Reviewed: Dec. 21, 2011

I was looking for something delicious to bake with things that I already had on hand and this recipe was perfect. My three year old was able to help and we had a great time making these.

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Reviewer:

Matt Mopp

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Sep. 9, 2011

Easy to make and they have great homemade chocolate flavor.

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Reviewer:

jastroud

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Castle Rock, Colorado, USA

Reviewed: Aug. 24, 2011

This recipe wasn't a disaster, but it wasn't the perfect cupcake I'm searching for. It was really dense and a little hard, as well as too dry. Next time I would cook it for less time for hopefully a better cupcake.

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Reviewer:

mcavoylove21

Home Town: Boston, Massachusetts, USA

Reviewed: May 1, 2011

I made these for Easter subbing canola oil for the butter. They were a hit! Usually I have trouble getting the right texture but these were perfect - moist, but they weren't falling apart. I'm going to make them again tonight to take to some friends tomorrow!

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