I thought these had a very good taste to them. After reading the reviews I started out with less milk, and wound up adding more as the batter was too thick. To me, cupcake batter is the same consistency as cake batter- fairly runny. I also subbed applesauce for butter (same measurement) - maybe that thickened it up? I made mini cupcakes, and they did muffin-dome up a little, but I don't think that's a bad thing- and I think they will go over well with the kids at the school party!
The cupcakes were great! I can't have dairy, so I substituted soy milk and soy butter. They were, hands down, the best chocolate cupcakes I've ever had. And like everyone else says, don't fill them up 3/4. They'll rise too high. Absolutely wonderful!
Just finished making them and came out great! I used the mini cupcakes and on the same owen setting it took 10 min for perfect moist cupcake.
I followed the recipie completeley and they turned out really bad. They were sunken in the middle and looked like they had exploded! I also had a bunch of batter left. I put the rest in a cake pan and that even came out bad. I would not make them again and do not reccomend to anybody.
Good, but not fabulous. Still looking for that cupcake that is perfectly moist and over the top.
Moist and wonderful! I used store bought pink vanilla frosting for Valentines day and decorated with hearts. They were a big hit!
This is a good recipe! The flavor is awesome! However, since all ovens are not created equal, I would suggest that you adjust the cook time slighty. I baked mine for 15 minutes exactly and they were very dry. Overall, I love the recipe and plan to use it again!
I followed the recipe exactly. If you make 18 cupcakes they will overflow the liners considerably, which isn't bad if your children like the frosted tops more than the cake bottom! It does present a problem getting them out of the tins, however. If I make these again I would spray the tin after I put in the liners OR make smaller cupcakes. These cup cakes do not mound up on top - they are flat, almost concave. I was a little disappointed when I took them out of the oven, but they looked okay once frosted ( use extra heavy amount of frosting to make them look mounded on top), and they tasted very good. I don't make cupcakes often, but it was a request from a grandchild, so I did. I will keep this recipe on file because they WERE tasty, but if I make them again I will know better what to expect. I live at 5200 feet elevation. I don't know if that makes a difference in the outcome.
These are basically a rich, thick fudge brownie in cupcake form. I followed the recipe and cooking timings exactly and they turned out perfect. I was afraid they'd be too dry, especially after I stuck the toothpick in, but once cooled and I bit into one it wasn't the case. I don't recommend this recipe if you're planning on filling them with cream filling, or using very much icing.
This recipe was exactly what I was looking for—simple and delicious. I needed a chocolate cupcake recipe suitable for children, to eat and to make. I kept finding ones that were fancying up the cupcake or included coffee or ones that required a boxed cake mix. Do I really need the internet to find a recipe if I have a boxed cake mix? Thanks Rachael Ray, but no thanks. Seriously, I don't know how that woman has been so successful. Anyway, this recipe was great. The cupcakes came out moist and delicious. I did add some chocolate chips and a tad more butter to make the butter/sugar combo a little fluffier. But overall, I would recommend this recipe to anyway looking for easy yummy cupcakes.
This was delicious!! It's late and tomorrow is my daughters birthday..I thought I had a cake mix but I did not. I searched for a recipe and from the reviews I tried this. I didn't change a thing and it was light and fluffy and perfect! Loved it!
The perfect chocolate cupcakes. Yummy! I will be making again and again for birthdays. Do as follows: use paper liners, make sure eggs and butter are at room temperature before creaming, fill cups halfway if you want to frost them. Delicious with sour cream chocolate frosting!
I baked a mini batch of these cupcakes (8 servings) following the recipe as closely as I could. My batter was a little bit runny, but the cupcakes baked beautifully. The cupcakes were moist, but not very chocolatey. I don't think I'll be making these again.
I made these cupcakes and everyone in my family went crazy about them... now this recipe has become one of my often making cakes.. :-)
These cupcakes are super moist, light and very full of chocolate flavor! Try icing with a pink peppermint butter icing for a special taste sensation.
My 2 year old helped me make these and they turned out great, especially for being my first time making cupcakes from scratch. I took them to my parents' house and my whole family liked them.
Great recipe. I made these 40 minutes ago. It's a great recipe. I made a picture of it (don't mind the bad icing, it is my first try icing a cake)
Yummy! I made with wheat flour and used applesauce instead of the butter. Very dense and chewy!
delicious, easy and full of flavor
VERY GOOD. I used whole wheat flour and added orange zest of almost a whole orange. Excellent. :)
They were OK right out of the oven, but that was it. Once they cooled they were dry, and after being refrigerated for a day (I had to because of the cream cheese frosting) they became like little cupcake-shaped air pockets. I was hoping for a denser, moister cake, and this was not it. I followed it exactly as the recipe indicated, not making any adjustments.
I did all the correct directions and measurements and , the taste was not sweet at all they were extremely bland and such a disappointment after spending 30mins preparing and baking them... i do not reccomend this recipe if you are looking for a sweet and normal tasting chocolate cupcake
great cupcake recipe...moist and delicious!! perfection! followed the recipe exactly.
well i made them and they tasted quite good but it took almost 30 minutes to bake. plus buttermilk helps moisture would make these again but not very often.
Really moist chocolate cupcakes. I was very surprised on how good they were. I would fill them less becuase some were becoming muffin tops.
I haven't tried them yet, but making enough for 8 cupcakes on the recipe and filling the cups to about 2/3 full made enough for 12 cupcakes. I'm sure they will taste great!
These are super great!!! I picked the recipe at first because I had all the ingredients, and now I'm glad I did. I didn't add all the sugar it called for. But I didn't shorten it by much. I just used 1 1/4 c. They still came out great!
I made this cupcake this morning with my twin toddlers. They are easy to make. I followed the recipe as it is, no frosting and came up with 24 cupcakes. I added marshmallows in the middle and was a bit scared it might get too sweet. It turned out perfect, this recipe doesn't make your cupcakes very sweet at all. This is a keeper. Thanks for sharing.
A good, simple cupcake recipe! I multipled the servings by 1.5 to theoretically make 24 and ended up with 30 cupcakes after filling the cups about 1/2 full. Next time, however, I'd fill them a bit higher - the few I filled a little more ended up having a taller, nicer shape. I frosted mine with a small amount of chocolate buttercream frosting - a great addition. Overall, a great, semi-moist cupcake. I'll never again look at store cupcakes!
These tasted great, and they fluffed up really nicely. Soft and tasty. I put some cream cheese frosting on top and sprinkled crushed candy cane on top for a Christmas flavor.
This is a very rich, true chocolate cupcake. If you want a milk chocolate cupcake or a lighter chocolate taste, this is not the cupcake for you. If you're like me and love chocolate, this is a fantastic moist cupcake. Tips: When the recipe says "cream together the butter and sugar" they don't mean cream. They mean mix really well. The butter is not going to cream because the ratio of butter to sugar is too low. It's going to look like more of a wet sand (clumpy sugar) than your normal cream. That's fine. The end result is delicious, and the cupcake gets the extra moisture when you add the eggs in the next step. I also filled the cups closer to 2/3rds full, and it worked out perfectly. I paired it with a fantastic rich buttercream frosting.
My Name is Ladan not Iadan. And if you need more cupcakes you can always double the recepie.I tried to correct the serving to 16 but it didn't go thru.
These chocolate cupcakes were awesome. My brothers and parents were amazed at how well they tasted.
Easy to use recipe, very forgiving to overbaking -- I baked until it cracked several times and it was still moist. I actually decreased the amount of sugar to a cup then made a quick icing (3 TB of butter, 1.5 cups or so of icing, 1/4 cup cocoa powder, splash of vanilla, milk to thick consistency) to give the bright sugary burst to complement a deep chocolate flavored base.
A great basic cupcake recipe. I was looking for a simple chocolate cupcake recipe that was moist and tasty and this is it! Some reviewers said there is nothing exceptional about this recipe, but I disagree. This recipe may not be fancy, but sometimes it's great to have a classic recipe, and this is it!
These had a good chocolate taste, cake-like, cleanly removed from pan and muffin cups. Followed the recipe with 2 minor changes - as recommended by another reviewer - melted butter and added to wet ingredients & sugar (reduced sugar to 1 cup) to dry ingredients. Filled about 1/2 way and baked for full 17 minutes. Ended up with 12 large cupcakes and 12 mini cupcakes. Topped with Chocolate Ganache Frosting. Yum!
This is a great cupcake. I was able to make 19 using this recipe. Used a basic buttercream on top. One change I made - I wanted them reallllly chocolate-y and rich - was I folded in about 1/3 of a bag of chocolate chips before I poured the batter into the cups. These would probably be good even without the chocolate chips though. My daughter is an extraordinarily picky eater, quite the critic, and immediately gobbled one up. Will definitely be making these again. Thank you!
Really not that good. Very dry and boring. These cupcakes don't have a good chocolate flavor.
I reduced the sugar by 1/4 of cup and increased the butter amount by a tbs and these are the best chocolate cupcakes I´ve ever had! 5 stars for sure!
Tried this recipe and found the cupcakes taste good. I agree with the previous reviewers that you should fill only 1/2 way and not 3/4 full. I would decrease the sugar and increase the butter to 1/2 cup. Three tablespoons of butter is not enough. I also added 2 teaspoons of vinegar to the milk or you can use lemon juice. Overall, I would use recipe again with the above alterations. Made 18 cupcakes, but probably could yield 20-24.
This recipe was just "OK". The flavor could be a little better, it was kind of bland, and the cupcakes came out dry even after following the recipe to a T. I had chocolate frosting so that helped, but I think I'll try a different recipe next time. Thanks for sharing though.
This recipe did not work for me. They are DRY!!! They are not good...keep looking for another recipie!
Relatively easy to make and perfectly good. Mine were maybe just a little dry. Definitely have that cakey, bitter cocoa taste with a hint of sweetness. Next time I might seek out a more chocolate cake texture and taste, but if you are using a sweet frosting this could make for a good balance.
This recipe was fairly good. First of all I think there should be more butter, while mixing it, it had the weird texture of snow. Second way to much cocoa and not enough sugar or butter. If I was to add more butter, sugar and less cocoa, I believe this would of been a great recipe. Like another reviewer below said use only 1/2 cup of cocoa, a whole stick of butter instead of half, and maybe another 1/3 or 1/2 cup more sugar the cupcakes would of been moist and yummy. I appreciate the recipe it was good, but not great. It's all about trial and error.
Suggestions; First, sift together all the dry ingredients *including the sugar*. Melt the butter. It's cool, these aren't cookies. Add the milk to the dry ingredients first. Add the eggs one at a time. Add the melted butter. Add vanilla. Fill these between 1/3 and 1/2 full. They came out perfect. Filling to that level, I got 22, which is great because I need to make 33 and I know now that I can halve the recipe for the next batch and get exactly the right amount. By turning the temp dial to between 375 and 400, I was able to cook these in 22 minutes.
It's a keeper! Used Rodelle Baking chocolate and cake/pastry flour. Easy to make with my 4yr old grandson. Delicious, chocolate flavor, moist cake. Needed 5-10 more minutes baking time.
These were absolutely fantastic! I ended up making 17 cupcakes and realized I have nowhere to put them!
These were nice little gems to feast on. Soft and moist, not too sweet, but not as chocolaty as I would have liked them to be. It's a great recipe though and I will make it again but I'll experiment with adding more cocoa powder or maybe even some chocolate chips to the batter. I also only filled my pan halfway and they rose pretty high. I frosted these with Fluffy Peanut Butter Frosting (also from this site) It was nice. Thanks for sharing.
Fantastic!!! I don't know what people are complaining about with this recipe. I followed the directions exactly as stated and fantastic. I was able to make 18 cup cakes using the large liners and filling 1/2 way. I was really suprised not to get more after reading the other comments I had to really scrape the bowl to get all 18. I plan on using the recipe for my halloween treats when I get them done I will post a picture. Thank you so much for the fantastic and really easy recipe.
These baked perfectly and tasted delicious. I paired them with homemade buttercream frosting for a perfect little dessert :)
These were very good. The only change I made was to add half a cup of peanut butter (I would add more next time).
Good flavor, just a little dry and dense. I followed the instructions perfectly, so perhaps this is just the way of the cake, or some of my ingredients weren't fresh enough. Still, wonderful flavor and go great with peanut butter frosting!!!
YUM! These cupcakes had a very chocolate-y, rich taste to them. They were crusty on the outside, and soft on the inside. I would definately use this recipe again. Just follow the recipe, and you'll have a guaranteed success in the world of cupcaked making!!!
These were the BEST. I loved them. They were super easy to make and are delicious.
They tasted very good. The texture was super light, I'm guessing because of all the leavening. I had to bake for about 19 min in a convection oven, and the tops were a bit hard, which I covered with buttercream frosting. I think I would like a bit more texture in my cupcakes. It made 17. I was scared to fill the cups too full for fear of overflowing, so I filled them about 1/2 way.
These were delicious. I made them for mothers day for a recipe that called for boxed cake mix. My whole family loved them with the butter cream frosting.
My 7 y.o. daughter and I made these for a church event. We thought they were so delicious! Definitely do NOT fill the cups more than 1/2 full! We got 24 normal-size cupcakes out of this. They taste almost brownie-like, so if you want a cake-like mix, this may not be for you. We topped them with the Quick and Almost-Professional Buttercream Icing recipe from this site. I was also pleased with how low-fat these are.
I am only ten years old and I love cooking. I made this recipe for a celebration for my parents first day back. They all said it was delicious and that the top was crispy and the center was fluffy, soft and moist.
Delicious!!!! I added an extra drop of vanilla extract and a pinch of cinnamon. I read that they were too moist so I didn´t add all the milk but I think they would be even better with the amount in the recipe (1 cup of milk). They are great, not too sweet, so good with cream cheese icing. And I got 16 big cupcakes from one batter
this recipe is just perfect, i tried many recipes for cupcakes but always turn out not that good but this recipe is just the right texture and taste
I've made this recipe multiple times now. It's definitely my go-to cupcake recipe. Yes you can cream the sugar and butter - I usually use a mixer for 4 mins. I use 1 cup white sugar and half cup brown (just personal preference). Aaaand I've been known to add chocolate chips (soooo good). The result is a firm and kinda sticky outside with a soft delicious center. I ice them thick and they're sinfully amazing. I've made them for birthday parties and I never have leftovers.
I followed the recipe and used buttermilk instead of milk and came out with a rich chocolate cupcake my family raved about.
Great cupcakes! I am not one for sweets, but I even found myself eating a few of these at a time! They are moist like little cakes. They are not too sweet, just perfect! Great receipe.
Followed the recipe exactly and everything turned out great, it tasted really good and the cupcake was moist! The only problem I faced was that the outer part of the cupcake had not completely dried (or cooked?) after taking it out from the oven, but I did not put it back into the oven as I did not want the cupcake to lose its moisture. Regardless, I will definitely make this again! :)
I made a slightly different recipe, but yes... chocolate cupcakes are delicious. Find my blog by Googling me tried-tested-recipes-sharing and you will find this and many more recipes.
recipe is very chocolaty and yummy. The 16 serving was a perfect amount for my 12 cup muffin stoneware. I filled them 3/4 fill and cooked them 4 minutes more then recommended and they came out moist. I sprinkled a caramel sprinkle to add a crunch.
Tasty! I frosted ours with vanilla, peanut butter flavored, and chocolate frorsting. Great recipe!
The cupcakes were okay. I made them and topped it with powdered sugar, but I found them dry and chewy.
Good recipe. Cupcakes were better the next day. I may use less milk next time as the cupcakes were falling apart as ppl were eating them.
Delish! First cupcakes I ever made yet probably always will be the best! Never better cupcakes. ????
Amazing recipe!!! I have made this for school so many times and everyone loves these cupcakes!!!
Wow! These are great! Moist, fluffy, and chocolaty. :) They taste great frosted or plain. Amazing. I used 1 cup of cocoa instead of 3/4 cup - otherwise I stayed true to the recipe. Will definitely make again and probably make my chocolate cupcake staple.
These are delicious! I made them with normal cocoa powder and added another teaspoon of vanilla and the cakes came out the perfect sweetness (for me) BUT The best part was that I made them with cream cheese icing and sprinkled miniature chocolate chips on top. Everyone at the party said they tasted like heaven in a paper.
love it. no. LOeVED IT!!!!!! i was a bit apprehensive when i creamed the sugar and butter. i over filled the cups and they looked absolutely horrible but i love the taste. have to remake this and reduce content.
This muffins were extremely dry and seemed more like a brownie/dense/muffin crossover. Definitely not light and fluffy, which I expect from cake and cupcakes. Flavor wasn't the best, but is not bad. It's just getting past the texture to truly enjoy it. I'd definitely tweak it.
They are dry and I also agree with the people who said they fall apart. I think it's because of the small amount of butter. Regardless, cupcakes are really a vehicle for frosting and they certainly accomplish this goal. They're tasty enough and went deliciously with the fluffy peanut butter frosting. Hopefully they sell well at our school bake sale! Oh yes, I filled each cup slightly less than half full and this was perfect. They rose above the edge of the cup, but not too much. One recipe made 2 dozen.
Have a good taste to them, simple chocolate cupcakes. I frosted them with buttercream frosting. Mine didn't come out very moist, but that could have just been me.
I used this recipe on a whim... it was just an after dinner "I feel like making cupcakes" thing and I thought I would change it up a bit, rather than using my tried-and-true. The only change I made was to add some Hershey's chocolate syrup (from the can) to make things a bit more rich and moist. The resulting cupcakes were yet dry and rather bitter. I topped them with extremely rich buttercream frosting to even out the tastes, but the cakes themselves still crumbled from lack of moisture. Everything I bake is always raved about... I'm glad this was just an experiment for private consumption!
recipe came out amazing! Made exactly 16 cupcakes! Worked perfect with my homemade Strawberry Cream Cheese icing! YUM! Thank yooou! :)
very easy and delicious. i pressed cut snickers bars (1") into the tops of these instead of frosting and they looked and tasted awesome!
I tried making these cupcakes for my daughters birthday this weekend, but I couldn't even finish the recipe. The butter/sugar ratio was way off...the butter didn't cream at all after mix for a long time. I was very disappointed. It needs either way less sugar or more butter. And probably less baking powder.
this is a VERY good cupcake recipe... there is not listed a icing recipe howeveer... and if you are looking for a good icing recipe to compliment these... then I STRONGLY reccommend the icing recipe from the EXTREME CHOCOLATE CAKE!! just search extreme chocolate cake and use the icing recipe part!!! it tastes PERFECT!! :) :) <3 Also... I followed the recipe EXACTLY... and I had enough batter for 24 cupcakes! hahaha.. so... proportion wasn't exactly right!!
This is an easy and tasty recipe! I added a tablespoon of brewed coffee to enhance the chocolate flavor, but otherwise I followed the recipe as written. I also only filled the muffin cups 1/2 full like other reviews suggested. I would definitely use this recipe again!
This recipe was so easy to follow. I just modified it a little, using 3 oz. of melted unsweetened baker's chocolate instead of cocoa. It was just so good.
im in love with this reipe as i said earlier but i just need someone to help me ....the cupcake sticks on the paper cup that people have to keep scrapping the paper can anyone help me with that
I made these yesterday. I added 1/2 tsp of coffee granules & melted my leftover hershey dark chocolate bar with 2 tbps of butter and added it to the mixture. Tastes great! It's moist & very chocolatey!
