Reviewed: Mar. 13, 2012

Nice recipe , used marg instead of shortening., and just 1 cup sugar

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Reviewed: Feb. 22, 2012

I made exactly the recipe as written, but for some reason the batter came out more like dough. I had to actually drop by spoonsful into the cupcake liners. They came out more like chocolate bread than cupcakes, and I wanted to glaze them, but I ended up with rough tops to my cupcakes. That being said, they are dense and delicious, and I ended up just frosting with a chocolate buttercream instead. They were a hit!

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lissalea

Home Town: Orange, California, USA

Living In: Lake Elsinore, California, USA

Reviewed: Jul. 18, 2011

Great tasting cupcake! I made mini cupcakes using a piping bag to fill them. They took 18 minutes in the oven. I couldn't taste the cayenne so next time I will add some more.

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Sarajean

Cooking Level: Intermediate

Reviewed: Jun. 10, 2011

Very DRY!!!

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Michelle Risk

Reviewed: May 31, 2011

Delicious! I frosted with a coffee cinammon frosting. The cake was fluffy and moist I definitely will make this again.

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JuJuMum

Reviewed: Apr. 28, 2011

These were certainly not the best chocoloate cupcakes I've ever had. But not horrible.

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Christine

Cooking Level: Expert

Home Town: Miami Shores, Florida, USA

Living In: Daytona Beach, Florida, USA

Reviewed: Apr. 1, 2011

WOW this recipe is delicious. It's difficult to bake things like this from scratch, so I was kind of afraid to try, but it was so worth it! 100x better than a cake mix out of the box. the cayenne pepper really does the trick. I didn't have instant coffee so I left that out and they still taste amazing.

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sugarcookie

Reviewed: Feb. 2, 2011

Very moist, dense, cupcakes that baked up beautifully. The flavor is somewhat mild - next time I would add 1/4 c more cocoa. I do not use granules of coffee in recipes, but instead substituted coffee made in a French press for the water. The coffee flavor isn't terribly intense, and the cayenne was not noticeable at all (I used 1/8 tsp.). Those who like the heat with their chocolate should add more. All in all, a solid recipe.

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Jo Jo

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Navarre, Florida, USA

Reviewed: Dec. 11, 2010

I made them exactly as the recipe instructed and the batter was very thick and not at all pourable. They smelled unpleasant as they were baking and that was my first warning sign; they had a loose consistency once baked - and I didn't overbake - and tasted mostly like flour. The other people who I had try the first pan couldn't even tell what they were - I was asked what flavour they were supposed to be, which is never a good thing.

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Reviewed: Dec. 9, 2010

I did not like this recipe. Cupcakes do not have much chocolate flavor. The consistency is more for a cake than cupcakes as I was not able to cleanly remove any of the cooled cupcakes from the wrapper. They fall apart. If there was more chocolate and they were baked in a 9x13 I would rate this a 3. Adjustments should be made if you are planning on removing these from their wrappers.

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