OK, well after reading the other reviews, I decided to change up the recipe a bit and this is what I did: Add a heaping Tbsp of instant coffee to the milk (don't worry, you won't taste the coffee), and stir until dissolved before you add to the dry ingredients. Instead of a whole cup of water, only add 1/4 cup water and then add 3/4 to 1 cup of SOUR CREAM. You might have to add a splash or two more of the water to get a good batter consistency. This made a really moist, decadent cake. I baked them at 350 for 23 minutes becasue of the sour cream additional ingredient. I had to fill the cups pretty high as it is a bit dense and doesn't rise a whole lot. I made a German buttercream for the filling - no crisco! Then I dipped them in a chocolate ganache and used more buttercream to do a curly doodle on top. They ended up looking just like the Hostess cupcakes but taste WAY better. EVERYONE WAS RAVING!!
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OK, well after reading the other reviews, I decided to change up the recipe a bit and this is...