Excellent chocolate cupcake recipe. I wasn't in love with the frosting but the most important thing is making a moist delicious cupcake and this recipe did the trick. I did cook them about 5 minutes less than the recipe said. This will probably be my go-to chocolate cupcake recipe from here on out!!
I've made these twice now and get so many compliments on them! With a couple adjustments (less sugar, less baking soda, more mayo) they are my secret to a great, moist cupcake at high altitude.
That is not a fair rating because I did alter the recipe so that is probable why it wasn't very good. I was out of mayo (we use miracle whip) but i thought using plain yogurt would work ok. No it wasn't. so don't try that substitution
I woke up at 6am this morning with a desperate craving for chocolate cupcakes (yes, I'm pregnant!). I did a quick search and decided to try this recipe. As I was measuring I discovered I was almost out of sugar so I ended up using 1/2 cup sugar + 12 packets of splenda which is the recommended substitute amount. I also added an extra tablespoon of jam - strawberry because that's what I had on hand. The result is amazing! Light and fluffy and tastes delicious. I skipped the frosting because I figured I'm already getting more than enough calories for breakfast here :) I was so distracted by the jelly in the recipe that I completely missed that it had mayonnaise until I was halfway through. If I'd noticed I might have skipped this recipe, but I'm so glad I didn't!
I was very skeptical of the mayo and grape jelly but these turned out great!! I never leave reviews but I had to with this one! These are great. I made my own frosting but I really wouldn't change anything! love them!
Hmm... well i knew that mayonaise is the secret ingredient to many a great cake recipes but these cupcakes were lacking in flavor. They were super moist and dense but I was wanting more of a chocolate flavor. They are kind of bland. Will have to be sure to use a very chocolatey frosting i suppose
Moist and delicious! Used a coconut frosting instead by putting one can of coconut milk in the fridge overnight then mixing it with cocoa powder and sugar and refridgerating it again.
These cupcakes worked wonderfully! I'm surprised to see so many people unsatisfied with the frosting! It was delicious and and was a wonderful consistency... Although I did use whipping cream instead of half and half- maybe that was the difference it needed! Happy Baking!
Nice looking cupcake and very tasty. I used my own frosting to make Easter Cupcakes. I also used Splenda instead of sugar which cut out over 200 calories per cupcake! I liked that I didn't need butter since I was out of butter anyway. I will make these cupcakes again.
