Reviewed: Jun. 2, 2010

These are my husband's all time favorite cupcakes, and I decided to make them for his birthday. I definitely wanted a rich, dark, chocolate cake for these - so here's what I did: I used 1/2 c. of Hershey's cocoa, 1 Tbsp. of pure vanilla, and replaced the water with strong brewed coffee. I didn't change a thing with the cream cheese mixture except to add a little vanilla and make sure that the cream cheese and egg were at room temp. just as you do with cheese cakes. I used foil baking cups to bake these and got 18 cupcakes. Watch carefully - mine were done in 20 minutes. Cool and store in the fridge as they're best the next day.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: May 1, 2010

I just made these and I only got 16 very small cupcakes out of this recipe. I followed the recipe so I am not sure what went wrong but I am willing to try again. Overall, they turned out ok. A little dry but I baked them for 20 min. Will have to try 18 min next time.

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Reviewer:

mkem

Reviewed: Mar. 15, 2010

I followed the recipe exactly. The cupcakes came out fine, but there seemed to be something missing in the flavor of the chocolate cake. The texture did improve slightly after leaving the cupcakes overnight, but perhaps there needs to be more cocoa (or chocolate) in the cake.

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Reviewer:

Sandy

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Feb. 2, 2010

My favorite cupcake recipe EVER! They are so easy and quick to make...and always turn out PERFECT! I recently made a batch for a friend's school fundraiser for her son; they were a HUGE HIT at the dessert auction. Thank you so much for such a wonderful recipe!

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Reviewed: Jan. 1, 2010

If you are a chocolate lover this is for you. These cup cakes are definitely better the next day, the flavor, texture and moistness are enhanced over night. I made them exactly as directed and they came out great.

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Reviewer:

Suzanne

Cooking Level: Intermediate

Home Town: Taylor, Pennsylvania, USA

Living In: Mountain Top, Pennsylvania, USA

Reviewed: Dec. 7, 2009

These were amazing! I am afraid to make them again because I just couldn't stop eating them. Even better with a cold glass of milk. I wish I could give this recipe more than 5 stars because it definately deserves it!

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Reviewer:

aheavel

Reviewed: Nov. 7, 2009

I did not have enough creamcheese and added almond butter to get enough volume, cameout suerb!!!! Thank you for sharing

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Reviewer:

Marina

Reviewed: Oct. 11, 2009

These are delicious. I made only a couple of modifications: (1) instead of using one cup water, I used one cup of strong coffee (adds a nice mocha flavor to the cupcake); (2) I used half brown sugar and half white sugar; and (3) I added maybe an extra tablespoon of flour and teaspoon of unsweetened cocoa. I only baked them for twenty minutes to prevent burning. I agree with other reviewers that they don't look "pretty" but they sure taste great.

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Reviewer:

Gwen on the West Coast

Reviewed: Sep. 28, 2009

the vinegar idea was not right it had this strong flavor

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Reviewer:

shadili

Reviewed: Sep. 20, 2009

I added extra cocoa to the cake batter, and i thought the flavor of these cupcakes was really good. However, I baked these the night before and took them to work, and they were all dried out by the end of the day. I substituted apple sauce for the veggie oil, but I've done that on other recipes that were very moist. All in all, this was an ok recipe, but next time I may try using a combination of olive oil and apple sauce to get them to stay moist. I also had leftover cheesecake mix, and I baked it as cupcakes. Those were a big hit too.

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