38 Reviews of Chocolate Cupcakes With Chocolate Frosting

From: RecipeNut

On Aug 2, 2004

These cupcakes were so moist, delicious and so chocolaty! The 2 dozen were devoured just about overnight between my DD's and DH. I will be making them again definite keeper here

From: kit in NO

On Sep 29, 2004

I just finished making these cupcakes, and for me, it made 30. (I think that my muffin tins must be a bit smaller.) Anyway, I am a novice baker with a new convection oven and this recipe was just terrific. The cake is moist and light and the frosting is so smooth. I usually find that most "uncooked" frostings have a sort of raw taste. This was not the case at all with this frosting; this was so creamy and light. Beware, this recipe does make LOTS of frosting. I will use the remainder in another baking project this weekend. I am taking the cupcakes to work tomorrow to celebrate a co-worker's birthday. I think she will be delighted. Thanks Hey Jude for a real winner.

From: Jen in Victoria, BC

On May 20, 2009

Awesome cupcakes! I was concerned about the thin batter, but the cupcakes turned out so light and fluffy - just like a cake mix! They had just the right amount of chocolate in them. I will be making these again and again!

From: sassy6

On Jul 27, 2005

I've been trying a bunch of different recipes for a very special upcoming occasion, my sister's wedding picnic, and these cupcakes are so perfect. And, although the picture doesn't actually show it, the frosting is the bomb!!! Wow. I didn't know I could make such a professional cupcake! i made some minis and some regular sized cupcakes and therefore, reduced the cook time by about 5min. thanks!!

From: Take a Letter Maria

On Apr 3, 2005

Thanks for the recipe, my family and neices loved these even without the frosting. Made them exacting as directed was a little worried when batter turned out a little runnier than I'm used to, but they baked up perfectly. I did not have the whipping cream for the frosting so I used Dream Whip Frosting for the frosting on what was left after my family attached them when I took them out of the over. Thanks again.

From: Outnumbered By Peanuts

On Dec 31, 2008

This rating is for the cupcakes only...I didn't get as far as making the frosting. I really wanted to love these, and taste-wise, I do. Unfortunately I had some issues after they were baked and I was trying to get them out of the pan. The batter was very runny; I had to use a glass measuring cup to fill the muffin cups. I baked for 33 minutes total. The cupcakes never "puffed up", but instead spread over the pan as they baked (and I did only fill the cups 1/2 full as directed). I took them out of the oven to let them cool on a wire rack a little before taking out of the tins, but when it was time to take them out, the cupcakes were stuck to the muffin pan. I ended up having to go around each muffin using a fork to get them unstuck, which of course made them look not-so-pretty and made a big mess. The tops are really good - remind me of the tops of brownies, and the inside is light and fluffy with a good chocolate taste. I'm not sure if I'll make these again due to the difficulty I had at the end. One change I may try making is filling them even less than 1/2 full to see if that helps avoid the problem I had this time, or maybe I'll try baking it as a cake instead of cupcakes. Thanks for posting!!!

From: Luv4food

On May 24, 2007

I give these way more than 5 stars! I have been searching high and low for years to find the perfect moist, chocolatey chocolate cake...and here it is! I made mini muffins which baked for 12min. the batch made 72 mini muffins. I had only one baking pan, but every batch from the first to the third tasted great. My son wants me to make his birthday cake with this reciipe, which I think will be great. My DH couldn't believe it wasn't from a box..that's a good thing! Thank you for sharing this wonderful cake.

From: Chef #1341766

On Aug 4, 2009

I've made this recipe about 10 times, and it always makes a very moist, very chocolatey cupcake. It also worked as a round layer cake, but as a long sheet cake, it collapsed in the middle quite a bit (tasted good but had to be carved to look decent). I agree with the other reviewers that the frosting recipe can be halved.

From: RAK #2

On Jul 12, 2009

I'm not sure what went wrong, but I was very disappointed with the results I got with this recipe. Like a few other reviewers, my cupcakes overflowed over the edges of the cupcake tin and sunk in the middle. It seems that filling the tins half way full was too much. I had to scrape off the cooked batter that overflowed on the tins (which was actually pretty tasty) in order to get the cupcakes out. The sunken cupcakes tasted okay, more fudgy than cakey. I didn't bother to make any frosting.

From: PsychoMuffins

On Jun 3, 2009

These cupcakes were moist, delicious, and just plain awesome. I substituted 1 cup of brown sugar, if anything it made them a bit richer. I didn't frost the cupcakes either, just a light dusting of icing sugar. Thanks for the recipe!!