Reviewed: Mar. 16, 2013

I cut this down for 12 cupcakes. I didn't have instant coffee so I brewed really strong coffee and used 2/3 cup strong coffee and 1/3 cup milk, instead of water. Delicious!!

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Reviewer:

Missy

Reviewed: Feb. 12, 2013

These were AMAZING! Made them for my co-workers and they couldn't get enough of them. Made a couple of changes; used 1/2 margarine, 1/2 shortening and substituted 1/3 cup of white sugar with brown sugar. I used the chocolate icing recipe on the back of the Hershey cocoa box and was good to go!

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Reviewer:

bomfuiqua

Reviewed: Feb. 2, 2013

THESE CUPCAKES WEREN'T VERY GOOD. THEY HAD A BLAND TASTE YOU COULDN'T TASTE THE CHOCOLATE AT ALL. I WOULDN'T MAKE THESE AGAIN, BUT IF SOMEONE IS MAKING THESE, I SUGGEST ADDING MORE COCOA. THIS RECIPE ALSO ONLY MADE ELEVEN CUPCAKES.

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SHALLLES

Reviewed: Oct. 28, 2012

Fantastic flavor and texture. I was afraid they wouldn't be a deep enough color (was making halloween spiders), so added a tablespoon of chocolate syrup to that last 1.5 cups of water (replacing fluid, not adding volume). Perfecto! Thanks for a great recipe!

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Reviewer:

liser

Reviewed: Oct. 4, 2012

Great for dairy free people moist with a little kick!

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Reviewer:

DonaS

Reviewed: Aug. 7, 2012

I used butter flavored shortening and they turned out WONDERFUL!! Some of the best chocolate cupcakes I've ever had!

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Reviewer:

clizwilson

Reviewed: Jul. 27, 2012

This was not very good. Despite adding extra liquid they came out a bit on the dry side. Also very bland taste. A box mix would taste better and be less time consuming.

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