I love these cupcakes. I made them as the recipe says, using mini chocolate chips in the filling, but the regular ones would have worked as well. I have 2 cupcake tins -- one is silver and the other is dark non-stick, and the ones in the dark tin puffed up more. Tasted just the same, but the puffier ones were prettier. Either way, it's such an easy recipe and we gobbled. The magazine said if you want to freeze them, leave them in the tins, cover well, and freeze solid, then transfer to bags to keep frozen. Highly recommend that as they are very delicate.
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I love these cupcakes. I made them as the recipe says, using mini chocolate chips in the...