Comments on: Big Simple Chocolate Cupcakes

By: Brett Sanders

Brett Sanders — Fri, 19 Apr 2013 21:24:25 +0000

Wow these look amazing. Will try making them this weekend. Thanks!

By: Tina

Tina — Mon, 26 Nov 2012 03:31:52 +0000

Made these today… haven’t had them in sooo long! Yum!

By: Jessica

Jessica — Tue, 19 Jan 2010 22:13:53 +0000

Roni…are these supposed to be this FUDGY?! Oh my goodness did these hit the spot. I LOVE LOVE LOVE the idea of sprinkles on the top and they are so pretty. These are moist enough that you don’t need any frosting although it is tempting…

Thanks for such a delectable chocolately FUDGY treat!

By: Katie

Katie — Wed, 21 Jan 2009 17:33:08 +0000

I LOVE, LOVE these! These are a big hit in my house and I’m all about size so that they are huge is a big bonus :) THanks for all you do Roni!

By: Aime

Aime — Sun, 14 Dec 2008 18:32:46 +0000

Another terrific, quick recipe. Thank you so much Roni. I made these for my son’s birthday. My husband and I just tasted one fresh out of the oven. Yum!

By: Celeste

Celeste — Wed, 19 Nov 2008 01:26:37 +0000

I have to admitt I was skeptical. Chocolate cake/muffins are my favorite.

This recipie really delivered! Great taste, great texture. They baked up big and fluffy! My 5 yr old loved them. I ate 2 and blew my points for the day. But it was worth it! :O) LOL!

By: Laura N

Laura N — Thu, 13 Nov 2008 19:07:35 +0000

These were amazing. I had no idea the pumpkin would make them so moist. I’m going to try it next with a spice cake. The kids loved putting the sprinkles on, even they made a big mess. And they have no idea they are eating pumpkin.

By: Brianne

Brianne — Sun, 19 Oct 2008 03:09:48 +0000

I just made these tonight. I was able to get 15 cupcakes on this batch and will try for 18 slightly smaller ones on the next batch. I have 2 girlfriends on WW, too, so they are going to LURVE these! Thanks, Roni!

By: Shana

Shana — Sun, 12 Oct 2008 14:15:32 +0000

I made them yesterday with a spice cake mixand homemade cream cheese frosting. Very yummy.

By: Coleen

Coleen — Thu, 09 Oct 2008 03:53:03 +0000

Mmmmm cupcakes!!!!

By: Michele

Michele — Tue, 07 Oct 2008 16:25:35 +0000

I have made these before, and want to try them with a different cake mix also. We froze what we weren’t going to use quickly and they were perfect! I love pumpkin and thought it would be great with a spice cake mix also…Speaking of pumpkin…Roni, have you got other recipes that call for pumpkin that are dessert type things posted in here in GreenLiteBites?? Always looking for that kind of stuff!

By: karen

karen — Tue, 07 Oct 2008 01:16:31 +0000

I made these again..
It was a reduced fat Devil’s food cake mix
they turned out the same as a reg. cake mix. Tasted just as good.
I did add the water.
I always make 18 cup cakes still very nice size cup cake.

I am anxious to see your carrot cake bread.
Karen

By: roni

roni — Tue, 07 Oct 2008 00:24:36 +0000

Hana,

The water definitely is optional (I should add that). Sorry you have a hard time with them. Try an egg white or two, it will help bind it a bit more!

-Roni

By: Hana

Hana — Mon, 06 Oct 2008 22:00:12 +0000

I tried this recipe this weekend and mine came out SUPER moist…overly moist in my opinion. They were falling apart when I picked them up! I let them cool completely and everything, but still falling apart.

They tasted great, don’t get me wrong – will play with it a little and try the recipe with no water next time.

By: KC

KC — Mon, 06 Oct 2008 01:06:59 +0000

Oh wow, these were great! They were definately huge too. They came out moist and dense, but not quite sweet enough. Maybe that was the type of cake mix I used though!

By: Katrina

Katrina — Sat, 04 Oct 2008 21:40:00 +0000

I’ve recently been using pumpkin in things just like this. I made brownies, 1 box of mix, 1 cup pumpkin, that’s it. The cupcakes look yummy. I also did a cake mix, but with no added water, I’ll bet that helped make them more cake like and not so dense as mine was.

By: Shannan

Shannan — Sat, 04 Oct 2008 16:04:31 +0000

I found, like Tam, with the lemon bundt, that the powdery-ness seemed to go away the next day and the next. It’s so good after that first day. We froze the leftovers, and now we just defrost what we need. It’s lasting a long time!

By: Tam

Tam — Fri, 03 Oct 2008 20:02:35 +0000

You’re right, these must be HUGE made in a batch of 12. I made them into 24 and I still find them a decent size. On first taste, the hubby wasn’t a huge fan – he thought they had kind of a “powdery” taste. However, like fine wine, they must age well because after they sat overnight and he had one yesterday, he deemed them “good.” I actually don’t even bother with any “icing” – I think they taste just fine, like a cake-y type of muffin without and perfect for a light, after-dinner dessert.

By: Shannan

Shannan — Thu, 02 Oct 2008 12:25:53 +0000

Okay, we had the lemon bundt cake last night, made with the diet cream soda. The flavor was really good overall, except I think using the lemon cake mix instead of chocolate made it taste a little “pre-made”, if you can
imagine what I’m talking about. There was something in it that must be disguised when you use the oil and eggs, a fake flavoring that wasn’t the lemon. It was almost like a baking powder flavor. The oranges were really good in it, though. It was VERY moist. So much so that it stuck a little to the plate I had the whole cake on. The cool whip “frosting” we ended up using on the side like ice cream, was SO good. I added lemon extract and the leftover mandarin juice and refroze it, and it was like having a gourmet ice cream.

Overall, I’d say that if you’re using the lemon (I can’t speak for yellow or white), make sure you add something sweet, fruity or maybe vanilla to the batter, or you’ll end up with a powdery flavor in parts. It’s hard to describe. Maybe I didn’t mix it well enough. Odd. :) I can’t wait to try the chocolate, topped with a sugar free caramel ice cream topping we have.

By: roni

roni — Thu, 02 Oct 2008 00:33:57 +0000

Ohh yeah! I’ll have to dig that one up! LOL

By: Sandy

Sandy — Wed, 01 Oct 2008 23:56:43 +0000

Roni – No. The “Simple Pumpkin Spice Mini Loaves” are yummy, but the recipe I’m talking about is called “Carrot Cake Bread”. I printed a copy of it last September and it calls for a box of carrot cake mix, can of pumpkin, 2 egg whites, 5-6 grated baby carrots and a dash of cinnamon. I add 1/4 cup of water when I make it into muffins. We love that receipe!

~Sandy

By: Shannan

Shannan — Wed, 01 Oct 2008 21:13:10 +0000

Okay, I didn’t want to wait until we actually tasted the cake later tonight (but it smells great and is moist and light!). I came up with a topping for the bundt cake, using sugar free (it can be light or fat free or regular) whipped topping mixed with some lemon extract and the leftover juice from the mandarin oranges I used in the cake. I re-froze it and plan on letting it sit out a little before serving it like ice cream on top of the cake. All in all, a cake slice is 4 pts, and the topping is 1. The recipe you gave us is so versatile, and I’d never have thought of using a can of pop! Can you tell I’m excited about this? lol

By: roni

roni — Wed, 01 Oct 2008 19:18:06 +0000

Can’t wait!

By: Shannan

Shannan — Wed, 01 Oct 2008 18:42:54 +0000

Okay, the cake is in the oven. I decided to use a bundt pan because of the way we’d eat it. I used lemon cake mix with a can of diet cream soda and a drained 11-oz can of mandarin oranges (didn’t use the juice). I’ll have to let you know how it worked out. We’re probably going to try it with some light whipped topping. There’s probably a way to use the juice from the oranges in place of some of the soda or something, too. :)

By: roni

roni — Wed, 01 Oct 2008 17:38:14 +0000

Sandy – DO you mean this one? link to greenlitebites.com :~P