Chocolate Cupcakes

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Most Helpful Positive Review

Oct 22, 2003

I made this recipe and it was yummy. However, I suggest that you only fill the muffin cups 2/3 of the way, instead of 3/4 because they end up looking like muffins (way too high), rather than cupcakes. I will also probably lessen the milk a bit the next time, because it came out too soft and was disintegrating people were eating it.

—A cook from London, England

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Most Helpful Critical Review

Jan 06, 2004

These cupcakes are pretty good, but nothing exceptional. Also, the instructions are misleading; they say to cream 3 Tbsp. of butter with 1 1/2 cups of sugar. It's virtually impossible to cream such a small amount of butter with 8 times the amount of sugar! The butter will never get creamy, but will stay overly grainy and sugary from all that sugar. A much better and simpler way is to melt the butter and add it to the wet ingredients, and then add the sugar to the dry ingredients. The best part about these cupcakes is they are lowfat!

—STARMER

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760 Ratings

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Oct 20, 2003

Very easy and tasty (with and without icing). I found that it will make 30 cupcakes (don't fill each cup as full as stated, closer to 1/2). They will be the perfect size for icing. If you aren't planning on icing them you could make 24 cupcakes. I made these with the help of a 3 yr old and a 1 yr old. They both love them! I did need to bake them a bit longer (about 10 min) but our oven usually needs a bit longer so others might not not need to.

—TXMomof2

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Jan 23, 2004

WOW! These were awesome! They are very cake-like and soft, and are amazing without any icing. I filled the muffin cups about halfway and they rose right to the top of the cups and made 15(I halved the recipe).. there really wasn't a size problem for me. Thank you!

—Abi

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Feb 12, 2008

Ok, the recipes says it makes 16 cupcakes. I made 18 and had TONS of batter left over. Not only that, but even with the cups half full (large cups) they over flowed. And fell. And were that kind of too moist texture. Not well done at all.

—Laura

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Feb 17, 2008

These turned out so good! I had some buttermilk to use up so I subbed that for the regular milk. I recommend it if you've got some on hand. I frosted with a rich semisweet/bittersweet chocolate frosting.

—Valerie's Kitchen

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Feb 10, 2006

i love this recipie baked it quite a lot, my kids love it but i add only 1/2 a cup of cocoa or it seems a little to dry instead of moist for the kids but otherwise this recipie rocks!!!!

—BEAUSBUBBS

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Oct 22, 2003

pretty good. i added more cocoa and subbed applesauce for the butter, since i had none on hand. i frosted them with a chocolate/peppermint buttercream icing and they were gobbled up. will make again.

—AZAHAR

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Nutrition

Calories
158 kcal
8%

Carbohydrates
29.8 g
10%

Cholesterol
34 mg
11%

Fat
3.9 g
6%

Fiber
1.6 g
6%

Protein
3.2 g
6%

Sodium
114 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Cupcakes

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 158
Calories from Fat: 35

% Daily Value *
Total Fat 3.9g 6 %
Saturated Fat 2.2g 11 %
Cholesterol 34mg 11 %
Sodium 114mg 5 %
Potassium 104mg 3 %
Total Carbohydrates 29.8g 10 %
Dietary Fiber 1.6g 6 %
Protein 3.2g 6 %
** Sugars 19.6g
Vitamin A 2 %
Vitamin C 0 %
Calcium 9 %
Iron 12 %
Thiamin 9 %
Niacin 10 %
Vitamin B6 1 %
Magnesium 9 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.