"These chocolate cupcakes are easy to make and very tasty. You can also bake them as a cake." — G. R.
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1 1/4 cups
1 1/2 cups
unsweetened cocoa powder
We are 8 years old and we made them all by are selfs. They are the best cupcakes we have ever made. We did not have almond extract and they still are great. We enjoyed making them and eating them too. They are the best cupcakes ever!!!
I had high hopes for this recipe but unfortunately was disappointed. These cupcakes were *very dense* and not at all cake like (hence the word cup "cake"). I followed the recipe as stated. I only made half a batch which was 9 nice sized cupcakes. Also, I used my kitchen aid mixer but don't feel I over mixed the batter. Fortunately, i was able to "help" the taste but using the Peanut Butter & Banana Frosting recipe from this site (delicious).
THis was good. I made a couple of alterations, but not many. I changed the fat to oil after watching an episode of "Throwdown with Bobby Flay" on cupcakes and her (of course, he battled a woman!) secret ingredient was oil in the batter for a lighter brownie. I also added 12 oz chocolate chips, since my boys were begging me to make chocolate, chocolate chip cupcakes.
I really liked this recipe. After reading some other reviews, and knowing that butter doesnt get used in cupcakes, I used 10 Tablespoons of oil instead of butter. I also think the cooking time is way off. I only cooked mine for 16 minutes, max! They turned out moist and wonderful. I love the hint of almond flavor you get as well.
these were the best chocolate cupcakes i have ever had! followed the recipe exactly and had zero problems!
These are delicious. I just made these an hour ago - I chose them because I only had unsweetened coco powder and not chocolate chocolate. The batter is like frosting itself and the cupcakes are so airy. I didn't use the almond extract, but that worked out for me.
The recipe is ok, the batter came out a little thick so I added a bit more milk and a dash of oil in it as well. However, after adding these it was still a little thick so I decided to make them into cookies instead. That worked out great! Just spoon out onto a cookie sheet, bake for about 8-10 minutes, cool, and add a bit of frosting. It's a great mix between a cupcake and a cookie!
Recipe was totally easy. I had fun just playing with the decorating on the frosting and toppings. The only thing I will say, is it's a good decent recipe, was a tad on the dry factor, not much, the flavor was pretty good. Just slightly dry when you swallow. I would add just a little bit more milk or pull out of the oven a couple of minutes prior to the baking time on this recipe. Otherwise, I'd make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chocolate Cupcakes
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 84
These cupcakes are moist, delicious, and easy to make.
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