Author Name: Crista Lukoski
Review Body: These are perfect- used cake flour, not all purpose- light fluffy- delish!
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Date Published: 2017-06-10
Author Name: sugarboogersboys
Review Body: This is my go-to recipe for chocolate cupcakes. I have tried it with Hershey’s extra dark cocoa powder as well as other non-Dutch process. I appreciate how this recipe yields a cake that is not overly sweet, with a moist crumb that refrigerates well. Worth noting – I do stretch the batter out and only fill up the liners about halfway. Because of this, the recipe can make 14 or 15 cupcakes.
I wound up making 65 of these cupcakes for a baby shower and these were the hit of all the varieties that were brought. A great frosting to accommodate these is 8oz cream cheese, whipped, add 1 stick of softened, unsalted butter just one T at a time and whip. Add 1 1/4 cup powdered sugar and a t. of vanilla and whip, pipe, then chill the cupcakes. This combo is perfection, like a healthier, dye-free red velvet. Thanks, Food & Wine for the chocolate cupcake recipe!
Review Rating: 5
Date Published: 2017-10-08
Author Name: Gail Johnson
Review Body: I made these with a couple of modifications inspired by Dorie Greenspan’s chocolate cupcake recipe which had too much butter and eggs for my liking. To the liquids I added 2 ounces of dark chocolate. When the butter and chocolate were melted, I waited till the liquids had cooled somewhat – the pan was still warm but not hot. I also replaced 1/4 tsp of baking soda with 1/4 tsp baking powder. The cupcakes were wonderful, moist but light. The recipe exactly filled 12 standard paper liners. Frosted with a whipped ganache. Perfection.
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Date Published: 2017-08-04
Author Name: Jessicasue375
Review Body: I really liked this recipe. The cupcakes turned out perfect. I think they tasted better than cake mix. Me and my friend topped these with vanilla frosting and it was really good. I highly recommend.
Review Rating: 5
Date Published: 2018-01-07
Author Name: Lainey Johr Quinones
Review Body: perfect cupcakes.
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Date Published: 2018-04-30
Author Name: Sarah Franklin
Review Body: Made these for my niece’s second birthday and they are so good! My dad shook his head in silent happiness as he devoured half a cupcake the night before the party. I will definitely be using the recipe again.
As a side note, when I filled the tins 3/4 of the way, I got 9 very large cupcakes. The second batch I barely got 11 perfectly risen cupcakes when filled up 1/2.. but I like my cupcakes a little over the top so that’s ok.
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Date Published: 2018-10-13
Author Name: Catherine Leemon
Review Body: Cut the recipe in half and used mini muffin tins. Filled them 3/4 full and baked in 325 degree convection oven. Came out well rounded and moist. Will definitely be making them again.
Review Rating: 4
Date Published: 2017-08-03
Author Name: Tracy Paul
Review Body: This was a last minute decision to make as we had a lot of left over icing from donuts. I didn’t have buttermilk so I made some myself. I definitely over filled the cupcake pan, but since it dropped a little (to be expected with homemade) it was okay. The batter was to die for. The cupcakes weren’t as sweet without the icing, but together they are amazing. I may make this just to eat the batter next time. lol
Review Rating: 5
Date Published: 2018-01-01
Author Name: Sharon Denny
Review Body: I made these last night – doubled the recipe and substituted half of the water for coffee I had sitting in the coffee pot. THEY WERE AMAZING and made 32 perfectly domed, very moist, delicious chocolate cupcakes! I love that the recipe is easy. As long as all your ingredients are setting out and ready, they’re in the oven in no time! Thanks for a great recipe!
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Date Published: 2018-07-02
Author Name: CakenGifts.in
Review Body: This turned out so good! So good information for making a cake. I’ll need to use your tips 😉 this one looks amazing…
CakenGifts.in
Review Rating: 5
Date Published: 2017-07-05
Author Name: Fwellin
Review Body: I first made the recipe with the review changes of adding 1/4 teaspoon of baking powder, they had a good rise but then fell a little, still editable and moist but not the best. I then I just followed the recipe exactly useing milk because I ran out of buttermilk and they came out great, very moist!
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Date Published: 2017-09-03
Author Name: Glory Vanhorn
Review Body: Made these cupcakes using Gluten free flour, and TJ’s triple filtered coconut oil with the rest of the recipe, they were outstanding, I game them to my neighbors and they had no idea they were gluten free.
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Date Published: 2018-06-06
Author Name: Keitha Cain
Review Body: Total failure. I’m a great baker and followed this recipe exactly. The cupcakes rose, then promptly fell just before they were done, I only set my timer for 20 minutes instead of the 25 that was recommended. The batter was quite thick, more like a brownie batter. The flavor is great, just way too thick and dense. All is not lost, I will freeze these and use them as brownie sundae cups later in the week. They just won’t work as cupcakes for my grandsons birthday.
Review Rating: 1
Date Published: 2017-04-07
Author Name: Amber Williamson
Review Body: Lol soooo I never leave reviews BUT this one definetely called for it! I am not a bad baker. I have a few recipes, just wanted to try something different. this was not the way to go. I filled my tins 1/2 way and they’re overflowing 10 minutes in. I also have rather large tins. Im very disappointed.
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Date Published: 2017-06-06
Author Name: MAlexis
Review Body: Pretty Okay, it’s a dense brownie-like batter but salvageable with some water, coffee, or maybe even some Coca-Cola. I made the recipe exactly as described and didn’t read reviews until I had already started but figured, “hey, maybe they miss read something or miss-measured.” I was wrong, however, and the batter turned out to be very thick like a brownie batter. However, I salvaged my cupcakes by adding about 1/2 cup of water then about 1/8 cup of coffee. (next time I would probably thin it out with all coffee or all water) This totally saved them even though they were still a little dense but very good. The cupcakes rose very well, I set my timer for 15 min but they needed an additional 5 min. (p.s. I added the coffee after the batter was already complete and it worked fine so I would make the batter first and adjust coffee measurements accordingly.)
Review Rating: 2
Date Published: 2017-04-15
Author Name: kjkalpa
Review Body: can’t wait to try it
Review Rating: 5
Date Published: 2016-07-03
