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Black Bottom Cupcakes I

Reviewed: Dec. 25, 2008
I loved these! I like how you can really taste chocolate instead of just a generic sweet taste. The key seems to be to not overfill with cake batter and be generous with the filling. This balances out the dark chocolate flavor with sweetness and makes the cupcakes more moist overall. Also, try to push the filling into the batter a bit. I wouldn't change a thing. Although, I might try adding vanilla flavored coffee instead of the water. Probably with cream and sugar, just the way I'd drink it. I baked the first batch for 26 minutes and they seem a little dry, although still very good. I baked the second batch for 24 minutes and they seem perfect, so 25-30 minutes may be a little too long.
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