Sorry about that! I did say that the batter would turn out runny when submitting the recipe, but that was omitted when they edited it, unfortunately. I originally made them and frosted them with ganache, which made them super decadent.

Reviewed On: Jun. 8, 2008

I used Shrae1's alterations to this recipe, and I think it's the first time that I've ever licked the spoon and bowl. (It was great baked too, don't get me wrong!) With the leftover filling, I filled a silicone muffin pan 6 x half. I'm not sure if it would work with a regular muffin pan, but I inverted and gently poked the bottom of each one to unmold them. Only the ones fully surrounded by crust made it out in one piece, so if you do this, make sure that your crust goes at least halfway up the sides of each cup!

Reviewed On: Jun. 1, 2008

This is a great recipe; somehow I end up making it for everyone's birthday (either by request or whim as cupcakes. The cake is light and moist; just don't leave it in too long, otherwise it'll look unattractive. I've only had problems with the frosting recipe being too runny, but once I adjusted the amount of milk, it's been great. Apart from that, this recipe is a must-try.

Reviewed On: Feb. 29, 2008