Absolutely adore these cupcakes! Don't let the thick and heavy batter fool you, they turn out super moist and light as a cloud. The spices are perfect for just enough zip. I followed the recipe to the T except for the crystallized ginger. Didn't have any on hand so I increased the ginger to 1 1/2 tsp. instead. I'm not a fan of cream cheese frostings so I used a vanilla frosting instead and they were great with and fabulous without anything at all too. Next time I'm going to make them in an oversized tin because one regular sized one is not enough. Usually cupcakes are sweet and sugary, but this has just enough sugar to make it good but not too much that you can't have 2-3 at a time. Lastly, mine also took more than 20 minutes to bake, like previous reviewers said. It took more like 25-26 minutes. I wonder if baking them in a convection oven would bake them faster. Perfection! Thank you so much for posting the recipe, my entire family loved them and I plan on making them for my baby shower soon too!

Reviewed On: Nov. 16, 2011

These are basically mild chocolate cupcakes colored red. Nothing very special about them hence the two stars. The cupcakes was dense and moist so that was good but not that much flavor otherwise.

Reviewed On: Oct. 28, 2011

It tasted like sugared cream cheese. That's it. Save your cream cheese and try another one.

Reviewed On: Oct. 28, 2011