Reviewed: Jan. 11, 2013

it was a very moist and chewy cupcake but I felt that it lacked chocolatey goodness and the raspberries were sort of lost in the batter (although I did use frozen ones instead).

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Reviewer:

Heinz14

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Columbia, Missouri, USA

Reviewed: Dec. 5, 2012

I make these into mini cupcakes (4-5 dozen) for a crowd. These are light, tasty, and pretty little treats. Very easy to make too!

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Reviewer:

Foody

Cooking Level: Intermediate

Reviewed: Sep. 11, 2012

Different and very delicious! They are so moist, we really liked these cupcakes! They met our family seal of approval!

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Aug. 24, 2012

Made these this morning and they turned out FABULOUS! A great way to use up an overage of zucchini from my garden as well as some fresh raspberries that I'd frozen. I followed the recipe to a "T." The only change I made was using white chocolate chips, as I had some from another recipe that were left over and I wanted to use them. My kids LOVE these. I'm sure I'll be making them again! Thanks for a great recipe!

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Reviewer:

abster515

Reviewed: Feb. 9, 2012

Sturdy but moist, not too sweet brownie-like cupcake studded with a delicious combination of fresh raspberries and gooey chocolate chips in every bite. I completely forgot there was zucchini in them! Taken to nirvana frosted with "Buttercream Icing" (flavored with almond extract) also from this site. I tasted one "for rating and review purposes" and then I had to get me out of the kitchen...

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 10, 2012

These are very good and a great way to get some healthy fruits & veggies in kids. I used 1 cup freshly ground white whole wheat, somewhere between 1/3 cup and 1/2 cup of cocoa,about 1.5 - 1.75 C frozen raspberries, and slightly lesss sugar & chocolate chips than called for. They don't need frosting, we're eating them as chocolate muffins. They'll be great tossed in lunchboxes. If frosted, I would go with maybe a sweetened whipped cream piped inside of them. The only downside is the raspberry seeds stuck in my teeth. Oh well! I will definitely make these again. Update: Made again, increasing the ww flour to 1/2, and replacing 1/2 C of the butter with plain greek yogurt. Also threw in a handful of old fashioned oats. They're great! I made mini muffins, cooking them 12 minutes. These will be regulars at our house.

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Reviewer:

wantabunch

Cooking Level: Intermediate

Reviewed: Nov. 2, 2011

just finished, hot outta the oven... children are devouring them!! what would you substitute the sugar with, could you sub honey or agave nectar and how much?

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Reviewer:

Leonie

Reviewed: Oct. 5, 2011

more chocolatey than I wanted.

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Reviewer:

THEFAMILYCHEF

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Novi, Michigan, USA

Reviewed: Sep. 19, 2011

These cupcakes are wonderful. My kids loved them, moist and lots of flavor. I made a cream cheese frosting and a chocolate fudge frosting. The raspberries give this cupcake a great flavor along with the chocolate. quick tip for frosting... I used my electric cookie press and the decorating was done in no time! :D

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