Reviewed: Nov. 21, 2009

I used butter instead of shortening and I didn't have cayenne pepper, so I left it out. I did add mini-chocolate chips for an extra chocolate punch. Everyone raved about them. I would def make these again.

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Krys

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Reviewed: Sep. 14, 2009

Very good! I paired these with the One-Minute Chocolate Icing and they were absolutely DELICIOUS! Very moist and easy!

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Amelia

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Reviewed: Aug. 18, 2009

Delicious! Taste and texture much like a Hostess Cream-Filled Cupcake, but less waxy. Made about twenty full-sized and fifty mini cupcakes, and twenty-four hours later they had disappeared among six people.

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JumpSoap

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Reviewed: Aug. 3, 2009

Some of the best tasting homemade cupcakes I've ever made. I read the reviews and came to a conclusion. Instead of instant coffee powder and water I just used leftover coffee. I also used butter instead of shortening, and the cupcakes were fine. I followed the whole recipe (except for the suggested changes) to a "T" and the cupcakes came out perfectly. I will definitely make them again.

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Shannon

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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Reviewed: Jun. 30, 2009

One of the best tasting cupcakes I have ever eaten - even better than the fancy 'designer' store ones! I didn't have enough butter (sub'd for the shortening) so I used 2 scoops of cream cheese with 1/2 cup butter - (perhaps this is why they tasted so 'creamy')? I added a dash more coffee & cayenne but I can still hardly taste those flavors (although I have a peppery after taste on my tongue). I definately recommend watching the bake time and keeping the temp on the lower side. I had them in for 18 mins at 360 and they were perfect. A little crumbly when they first came out but after letting them stand and cool they firmed up beautifully and didn't lose the moistness. I pushed a half of fresh strawberry into the top of each one and then dusted with icing sugar - delicious!!

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Miss Hayles

Cooking Level: Expert

Home Town: Brisbane, Queensland, Australia

Living In: Los Angeles, California, USA

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Reviewed: Mar. 17, 2009

Simply outstanding. I've made these several times now, and even used the recipe to make my son's birthday cake (sans coffee). I am invariably asked for the recipe.

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genevamarieva

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

I followed the recipe exactly for the cupcakes but they came out very dry. I even baked them about 7 minutes less than what was recommended. They came out a lighter color than I would have liked. I am very disappointed in this recipe and still on a search to find a go to recipe for homemade chocolate cupcakes and cake.

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jvg38@aol.com

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Reviewed: Mar. 6, 2009

I used margarine and made mini cupcakes (they took about 15 minutes to bake and made about 69 minis). I didn't put anything on top of them and my co-workers and husband loved them!

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GLEAM

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 15, 2009

Made these for Valentine's Day and topped with cherry cream cheese icing and sprinkles. They were okay. Maybe not as rich as I would have liked and I really don't think the coffee and cayenne really made much of a difference. Found them a little dry. May try again and reduce cooking time slightly.

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DalayceN

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2009

This recipe was alright. The texure of the cupcakes was great, but I think the next time I make these I might have to add more cocoa, because I could barely taste the chocolate. Over all, this recipe was good, but it was not what I had begun to anticipate from what I had read in the reviews.

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Jdweezie

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Reviewed: Feb. 5, 2009

A wonderful, dense, moist cupcake! I used butter, instead of shortening, and my left over morning coffee in lieu of the water, and omitted the instant coffee. Was hoping for more coffee flavor- nex time I'll use the instant! Topped off with powdered sugar...Will make these again.

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KD

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Reviewed: Jan. 4, 2009

I used margarine instead of shortening because that's what I had on hand.It was fabulous 18 cupcakes exactly and 24 minutes in my oven.

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Roxanne J

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

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Reviewed: Nov. 3, 2008

Not super impressed. They were ok. I definitely did not overbake but they still seemed a little on the dry side. Will not make again.

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Katie

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2008

I ended up with 21 cupcakes because I didn't want to fill the cups too full. They turned out moist, cakelike, filling, and very chocolatey! I topped them with chocolate syrup and sprinkles and they were delicious.

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CookieDough

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Reviewed: Aug. 8, 2008

This recipe was just what I was looking for. I needed a tasty, moist chocolate cupcake to serve to kids and adults at my son's 4th birthday party. What a huge hit! And I didn't even frost them, just served with vanilla ice cream. I followed the recipe exactly, except omitted the cayenne...wasn't sure the little ones would like it. Next time I'll add the cayenne back in. Thanks for a great and, yes, "Super Easy" recipe!

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Shae's Mama

Cooking Level: Expert

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Reviewed: May 13, 2008

I made this for Mother's day. The cupcakes had a nice, thick flavor and the hint of coffee added an excellent taste. Made 18 cupcakes, and went excellent with the cream cheese frosting.

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