By Kelsey* on May 28, 2008
Photo by seal angel
Photo by seal angel
"Egg free, simple, and delicious. The surprise is a chocolate center... or you could make these banana chocolate chip cupcakes."
Serving Size: 1 (87 g)
Servings Per Recipe: 12
"These were good but I could of done without the chocolate in the middle. I think next time I will just put walnuts on the top. I did a little less sugar then a cup and instead of oil I did 1/2 cup of apple sauce. Baked 25 minutes. You can tell they have no egg in it. I loved the crunch around the edge."
"Amazing!!!! i'm not the bast at baking but these cupcakes came out great!! im about to make another batch. i only added chocolate chips to the top of the cupcake. but everything else was exactly like the recipe and i'm amazed."
"Such a great tasting cupcake. They didn't rise as much as I was hoping, but that may be because I ran out of tin liners, and therefore they were directly in the muffin tin. Either way, with something this good, one bite and you're sold! Topped with a peanut butter frosting. Oh, and I omitted the chocolate out of personal preference. Thank you, I'll definitely use again!"
"Yummy! Talk about getting your sweet fix. These were great. I followed the recipe exactly and the chocolate chips definitely add a surprise factor. Made for Fall PAC 2009."
"An easy, moist cupcake. I liked that the prep didn't take every utensil in the kitchen. Very sweet. Next time I'll reduce the sugar. Prepared for PAC Fall 2008"
"Mmm, Mmm, good!!!! We really enjoyed these cupcakes. I used 1/2 whole wheat half all purpose flour and reduced the sugar to 3/4 cup. They were still very sweet and I will reduce to 1/2 cup next time. I made 24 mini cupcakes and they took about 20 minutes in my oven. The kids loved the chocolate "suprise" in the middle. Thanks for a great recipe :)"
"I made these for my son's birthday party at school because he has a classmate with an egg allergy. They were yummy, and I loved the chocolate in the center. I made mini cupcakes."