Reviewed: Mar. 21, 2013

The cupcakes were just so-so. Too moist - almost soggy - even though they tested "done" before I removed them from the oven. I did not make the frosting.

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Reviewer:

johnsonk

Reviewed: Feb. 17, 2013

Cupcake is light and yummy. Frosting is too sweet and not much flavor. Also frosting seized up on me. Will use my own frosting next time but will keep batter recipe.

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Elaine

Reviewed: Jan. 12, 2013

this has been my go to for the last couple years! love it!!

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cece

Reviewed: Nov. 22, 2012

very moist, very fluffy, totally making these again!

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mommamac

Reviewed: Nov. 20, 2012

I made this recipe a few weeks ago for a bake sale, and now I have plans to make it again for a Thanksgiving dessert. I'm pretty novice when it comes to things like cupcakes- stuff I can get easily in a box at the store- but after making homemade cupcakes for the first time I doubt I'll ever go back to boxed! They were succulent, moist and simply delicious! The only alteration to the recipe I made was that I used strawberry preserves- because I didn't have any grape jelly on-hand- and it turned out wonderfully! (And hey, I like strawberries and chocolate, so it was win-win!) As aforementioned I will deffinitely be making these again, this time with a homemade cream cheese frosting. Mmm!

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Reviewer:

Meg

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Reviewed: Nov. 6, 2012

these were the bomb!!!! at least the cupcake part (didn't use the caramel frosting). Made these for my son's end of season basketball game and those kids LOVED them (adults loved them too). I used the fresh strawberries frosting on some and my mother-in-law's cream cheese frosting on the rest which I decorated as a basketball :) thank you for sharing the recipe!! Almost forgot, I did make a little addition to the recipe, we LOVE chocolate so I "sprinkled" a few chocolate chips into each cupcake before baking ;)

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Reviewer:

Daniellie

Reviewed: Oct. 26, 2012

These cupcakes were ok but not a favorite. The cake was not chocolatey enough. It was moist and domed nicely. The frosting wouldn't fluff up for me despite following the directions carefully. Surprisingly this frosting was not to my liking.

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Reviewer:

Lightedway

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Sep. 19, 2012

Haven't made the frosting yet, but the cupcakes are the quickest, easiest around, and my chocoholic husband loved them. I usually get 12 of the large cupcakes and two trays of mini-cupcakes size from this recipe. A quick note: someone was disappointed because the cupcakes failed when she tried to substitute yogurt for the mayonnaise. When you see mayo in a baking recipe, it it almost always taking the place of the oil and the eggs, as in this recipe. Mayonnaise has both oil and eggs in it; yogurt has neither one, so of course it will not work as a substitute.

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Dr Rat

Reviewed: Sep. 17, 2012

Sensational! Up'd the cocoa powder to 2/3 cup, MUST HAVE CHOCOLATE!! left everything else the same (esp I only use WW flour) and they were dense and rich and a perfect cupcake shape! It made 15 reg size muffins. I made the frosting as well, and it was just ok - It didn't set up super great and wasn't overly carmel-ly, but still a great addition to the cupcake. Will def make again!!

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Reviewer:

squarepear

Cooking Level: Intermediate

Living In: Ingalls, Indiana, USA

Reviewed: Sep. 3, 2012

Very good cupcake ,would prefer more chocolatey.I tweeked the frosting,added a little more powdered sugar and some organic all vegetable shortening to get it a little thicker.And i love large grain sea salt on my caramels ,so i sprinkled with it....delish

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