By breezermom on November 06, 2012
Photo by Alesha Ann
Photo by Alesha Ann
"Moist chocolate cupcakes that are always a hit! Cooking time will vary according to the size of your muffin pans and oven. The cupcakes between 15 and 18 minutes to bake."
Serving Size: 1 (2226 g)
Servings Per Recipe: 1
"I'm not much of a cake baker, but have been wanting to try cupcakes and decorating for some time. Well, these were so moist and chocolaty and pretty easy to mix up. And the frosting, it's so creamy and easy - I loved it. I did add 1 tablespoon of expresso powder and I love it in chocolate, and when mixing the batter looked really thin to me so added about 1/4cup of flour. It made a LOT of cupcakes, so I did 12 regular size and then the rest in mini cupcakes for DH to take to work. My biggest compliment came from DH who doesn't care for sweets when he asked for "just one more" and then wanted to know WHY I was sending them to work? Told him because they are so good, we'd eat them all and my waist line can't handle it!! Lovely little cakes that I'll be repeating. My decorating still needs a long way to go - but the taste couldn't be better. Made for Newest Zaar Tag Game 2012"
"Alesha made these for MY birthday...and my mouth is watering just from having to stare at the picture again. GREAT recipe"
"AMAZING! I do believe this is the best chocolate cake I have ever tasted! I had leftover buttermilk & a birthday party where chocolate was requested & I found this recipe. What a hit! The recipe was super easy, the cake was so moist & had a great flavor. My husband is not a big chocolate fan, but he said he really liked the cake part. The frosting was a bit too chocolatey for him (not me!). I had some leftover cream cheese frosting in the fridge (his fave) & he put some of that with the chocolate frosting & it was the perfect combination. I saved a few at home & had the last one 4 days after baking & it was still so moist & delicious. This will be my new chocolate cupcake go-to. I'll probably try a combination of the chocolate frosting & cream cheese frosting. If you are looking for an amazing cream cheese frosting, check out http://www.food.com/recipe/italian-cream-cake-28718 just omit the pecans. I put the pecans in the cake instead & this frosting keeps so long! It's been in my fridge 2 months & still tastes just as good as when I first made it!"
"Very good - even though we skipped the frosting. Great cupcakes for snacking and enough to freeze and save for that day when you crave chocolate! Thanks for sharing!"
"Very, very moist. Good thing it's a cupcake recipe, because if you tried to make this as a cake, you'd never be able to slice and serve it. I made them mint chocolate chip by adding mint chocolate chips to the batter and sprinkling some over the frosting. I think I must have messed up the frosting, because it came out more the consistency of a thick glaze, but it was still good."