*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this recipe and it was yummy. However, I suggest that you only fill the muffin cups 2/3 of the way, instead of 3/4 because they end up looking like muffins (way too high), rather than cupcakes. I will also probably lessen the milk a bit the next time, because it came out too soft and was disintegrating people were eating it.
These cupcakes are pretty good, but nothing exceptional. Also, the instructions are misleading; they say to cream 3 Tbsp. of butter with 1 1/2 cups of sugar. It's virtually impossible to cream such a small amount of butter with 8 times the amount of sugar! The butter will never get creamy, but will stay overly grainy and sugary from all that sugar. A much better and simpler way is to melt the butter and add it to the wet ingredients, and then add the sugar to the dry ingredients. The best part about these cupcakes is they are lowfat!
Very easy and tasty (with and without icing). I found that it will make 30 cupcakes (don't fill each cup as full as stated, closer to 1/2). They will be the perfect size for icing. If you aren't planning on icing them you could make 24 cupcakes. I made these with the help of a 3 yr old and a 1 yr old. They both love them! I did need to bake them a bit longer (about 10 min) but our oven usually needs a bit longer so others might not not need to.
WOW! These were awesome! They are very cake-like and soft and are amazing without any icing. I filled the muffin cups about halfway and they rose right to the top of the cups and made 15(I halved the recipe).. there really wasn't a size problem for me. Thank you!
AMAZING!! i have been baking for a long time. it a passion of mine... let me tell you these cupcakes are deadly. i could not get enough. i was searching for a new chocolate cupcake recipe and i came across this one... i was a little hesitant at first, due to some of the reviews. but wow. almost tastes like a brownie... i guess i should probably mention that i did change the recipe a little. i used 1/2 Cup of butter instead of 3 tbls. that just didn't make sense to me. and like other reviewers i only filled half way and made 20 large cupcakes, they came out so perfect. i cant even say it enough. they are moist and flavourful and the top is almost crisp. oh so good. i cooked for a little less than called for and i also cooked them at 325.. i used a classic butter icing. yum! in fact i might just have to make them tonight.
Ok the recipes says it makes 16 cupcakes. I made 18 and had TONS of batter left over. Not only that but even with the cups half full (large cups) they over flowed. And fell. And were that kind of too moist texture. Not well done at all.
These turned out so good! I had some buttermilk to use up so I subbed that for the regular milk. I recommend it if you've got some on hand. I frosted with a rich semisweet/bittersweet chocolate frosting.