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Source: Martha Stewart Living, December/January 1999



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How would you rate this recipe?
  • BohemianOZ
    31 MAY, 2011
    I made this as my son's classroom snack. The batter stretched to make 21 cupcakes (about 1-1/2 oz (40g) of batter per cupcake). I baked it for exactly 20 minutes. There was plenty of yummy frosting leftover, too. (Used a little less than an ounce (20g) frosting for each; just right for kids.) This cupcake is incredible! Tastes like a brownie, but neither fudgy nor cakey. It's simply perfect. One of the best cupcakes I have ever tasted.
  • Domagoj
    22 APR, 2011
    Probably the best cupcake recipe on
  • adelenne
    24 MAY, 2008
    Will adjsut baking time and temperature the next time I make again cos after 15 mins, the crust was ok but inside still very runny. I lowered the temperature and baked another 10 mins but crust was a little burnt. Had to scrape the burnt crust. Besides that, it was really tasty. Definately worth making!
  • Sweetaholic
    1 MAY, 2008
    The frosting is a must! Delicious with the frosting, not so much without. Made to eat right away...they get pretty hard after 1-2 days of sitting. Very easy to do and great to bake on a whim with ingredients mostly already in the kitchen. Excellent for satisfying your chocolate cravings!
  • happilydomestic
    14 FEB, 2008
    I have yet to add the icing, but I tried one of the mini-sized ones I did with the extra batter, and OH! Chocolate Heaven!

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