By Kittencalskitchen on March 06, 2004
Photo by Boomette
Photo by Boomette
"This is a never-fail, moist chocolate cupcake recipe, one that I have been making for years."
Serving Size: 1 (1193 g)
Servings Per Recipe: 1
"I hate giving this a bad review, but this falls on me for not reading the reviews. Those that substituted margarine for the shortening had a different recipe turn out. Shortening makes them greasy and I could not get past that flavor. I even used butter flavored Crisco and I could still taste it. The other ingredients were great and I think if I substitute butter/margarine then this would be a hit, but I needed to review the recipe as written."
"I love the moist texture of these cupcakes ....very soft and I used milk instead of cream...Thanks for posting this recipe."
"My favorite chocolate cupcake recipe thus far!! I usually only make Â½ a batch at a time, and use margarine instead of shortening. Thanks for sharing!!"
"These are great! I used peanut butter chips instead of the mini chocolate chips. Delicious!"
"I did half a batch. And it requested 5/8 cup of sugar but I used 3/8 cup. And that's perfect :) I used milk. I used regular chocolate chips. These cupcakes are moist and full of chocolate flavour. Thanks Kit :) Made for 123 hit wonders."
"Made these for my brother's birthday. Didn't put any icing on them as they were perfect as is!! These are so moist!!! Used low-fat milk and margarine instead of shortening :) Thanks Kit!"
"These cupcakes are wonderful! My husband and I had a sneak taste and Kit, our boys are going to love these. I used 1/2 special dark Hershey's cocoa and 1/2 regular cocoa. These cupcakes are chocolatey, moist and delicious! Thanks for a wonderful dessert~ :-)"