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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These are my husband's all time favorite cupcakes, and I decided to make them for his...