Reviewed: Mar. 3, 2012

awesome recipe! the cupcakes were moist, light, and yummy! i added tsp of choc chip cookie dough per cupcake and baked it for 17mins. i will definitely use this recipe again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sk1bunni3

Reviewed: Nov. 30, 2011

These were delicious, perfect treat for Thanks Giving!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Evee

Cooking Level: Beginning

Reviewed: Nov. 24, 2011

Delicious!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JEFFDAVIS32

Cooking Level: Expert

Reviewed: Oct. 16, 2011

I made two changes to make these better muffins: replace the water with buttermilk. It helps them rise better and makes them very moist! Also up the spices! I made the other changes based on family preference and these are a huge hit--restaurant quality muffins! Substituted cinnamon chips for chocolate, pecans for other nut and frosted with a caramel drizzle! The reduced sugar actually lets you taste all the wonderful flavors! Also, I never use papers, I always spray the tins.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

karensue

Cooking Level: Intermediate

Home Town: Middlebury, Indiana, USA

Reviewed: Oct. 11, 2011

I made these into mini cupcakes, and to me they're more like muffins. I was satisfied but next time I would skip the walnuts and add more chocolate chips.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LaLa

Reviewed: May 12, 2011

Like some other reviewers, I replaced half of the oil with applesauce and the eggs with egg beaters. For our tastes, these need more cinnamon and nutmeg (know the spices are fresh because just bought them). Will try again and increase the spices. The frosting is perfect though and goes wonderfully with the cupcakes. I got 18 large cupcakes from the batch.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SSwisher

Cooking Level: Expert

Home Town: Fulton, Illinois, USA

Living In: Bremerton, Washington, USA

Reviewed: May 11, 2011

Make them for a halloween party and they were wonderful!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ande7701

Reviewed: Apr. 18, 2011

I make these muffins unfrosted because they're healthy and my kids love them. I use all whole wheat flour and replace half of the oil with applesauce. I also kick the spices up a little: 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/8 tsp ginger.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

LisaJoy

Cooking Level: Intermediate

Reviewed: Apr. 3, 2011

I would say these were a 4.5, but I pumped it up to a 5 because I made some changes. I left out the chocolate chips and walnuts, and I used all regular flour, rather than using whole wheat flour. They turned out really good. They are not very sweet without the frosting... they taste more like healthy muffins! But with the frosting, they are just right. My husband and I both really enjoyed them.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

kpetz15

Reviewed: Mar. 21, 2011

These were pretty good cupcakes. I would think of these more as a muffin with frosting. They were on the moist, dense side rather than light and fluffy like a cupcake would be. The really nice thing about these is they keep for a long time in the fridge. I think I had them in there for almost a week, and they were just as good as when I had made them. You can't go wrong with a cream cheese frosting, so we loved that. Topped with some more mini chocolate chips, these are a nice treat for a snack or dessert.

Was this review helpful? [ YES ]
8 users found this review helpful