The first time I tried this recipe, it turned out better than my original chocolate cupcake. But I still wasn't satisfied with its texture. It needed to be more moist. So I substituted milk with heavy cream, and the all-purpose flour with cake flour, and it was amazing! Everyone loved it. A friend of mine whom I have given these cupcakes as a gift described it as [a bite of] "heaven"!
Just a little caution, since I used cake flour instead of all-purpose flour, it won't give you a beautiful dome shape. But, according to my taste buds, it will give you a softer cupcake. Also, I baked them for 25 minutes because 15 minutes will give me cupcakes that falls apart when I eat them. 25 minutes gives me cupcakes with a bit crunchy outside, and a moist inside. :)
1 user found this review helpful
Dec. 27, 2013