Double-Chocolate Cupcakes

good low fat option for a sweet treat!!!. i will make again!!! it just needs milk or eddy slow churned ice cream!

These cupcakes are wonderful! I was almost afraid to try the recipe based on e other reviewers' dry cake comments, but I'm glad I gave it a go. I do feel like they need frosting so they feel more like a cupcake than a muffin, but they taste great. My guess for why some people are having the dry cake issues is the use of an egg substitute. An egg substitute is mostly egg white, so you have to be careful that you don't overbeat the batter, especially once you incorporate the flour. I would suggest using a hand whisk to prevent that from happening.

I wanted to love these - I keep trying various versions of CL's cakes and cupcakes, hoping to find a health(ier) version I love, but I've yet to arrive there. They tasted pretty good, but they still tasted kind of dry to me - might try shortening up the cooking time and/or at a lower temp next time.

I took these out of the oven at 12 minutes and sadly they were dry. And, despite the chocolate pieces stirred into the batter, the flavor was underwhelming. Back to my stand-by Red Devil's Food cake, which makes excellent cupcakes.

Awesome recipe! I used Milk chocolate because that is all I had and it was still wonderful! Mine weren't dry at all.

My oven is on the hot side, but I left these cupcakes in for just 18 minutes, used 2% buttermilk instead of 1% since I could only find 2%, frosted them and added a few extra chocolate pieces and they still tasted kind of dry to me. Unfortunately for me they're missing the needed moisture of a cupcake... though I'm not sure how they would taste had I left them in for 16 or so minutes.

These cupcakes are so moist and sooo yummy! i didn't really understand the dark chocolate measurement so i just put in a little over 1/4 cup. A keeper for sure!

These are great - I usually add some milk chocolate chips too for my 2 year old. Based on the reviews, I pull them out at 15 minutes. Delicious even without powdered sugar. They disappear very quickly!

Made these tonight....fabulous. Doubled the recipe as suggested so I could take them to work and still have some for home. Not too sweet...just right. YUM!

Made these with a friend. Very easy. I subbed 2 eggs for the egg substitute but other than that followed the recipe. Cooked them for 2 extra minutes, maybe shouldn't have, but other than being slightly dry, they had a deep, delicious chocolate flavor. serve warm and you'll get little chunks of melted chocolate. Hard to believe how low-cal these are!

I substituted peppermint schnapps for the vanilla extract, and added Andes creme de menthe pieces instead of the chopped chocolate to make mint-chocolate chip cupcakes. Very easy and VERY good! (And I always use whole-wheat flour to up the health factor even more.)

A delicious, indulgent treat. I followed the recipe as written, but pulled them a minute earlier to maintain moistness. Too bad the recipe makes only 12 - they go so quickly in my house. Sometimes, I warm briefly (5-7 seconds) in the microwave to get the fresh from the oven feel.

I made these cupcakes for my son's first birthday. I substituted two real eggs for the egg substitute, but otherwise followed the recipe. My oven tends to be a bit hot, so they were done after 15 minutes (I checked as the recipe suggests with a toothpick). They are not dry at all, as some reviews complained, but very moist and fluffy, and really very tasty. Given how easy they are to make, and how poor a baker I usually am, I think these are great! I might go ahead and add frosting, just to be decadent, though!

These cupcakes baked up so incredibly moist and were so EASY!! Many of my employees and I are really trying to watch what we eat, and these cupcakes were a great way to reward ourselves. I plan on doubling the recipe next time so I can leave some at home!

OK, I love this recipe, and I've made varrying versions for a while now (add a bit of instant espresso or coffee, add hazelnuts and a dash of frangelico). The buttermilk is key. I asometimes add a bit more chocolate than is listed, but these cupcakes go quickly. They are awesome, and really don't need frosting (the dusting of powdered sugar is a nice touch tho). Try them, you won't be disappointed. My one suggestion: make sure you really know how hot your oven is. I bake these slight under the 350 mark, as my oven runs a bit hotter.

Delicious! My husband gobbled them up, without even mentioning the lack of frosting! I used 60% cocoa dark chocolate and used 2 eggs in place of the substitute (it's what I had on hand). Will make these again!

Simply the best! I've made these many times. My family loves these wonderful cupcakes.

Wonderful cupcakes! They are very chocolate, light and moist and everyone loved them! I did, however, add about 2 Tbsp. of malt to the dry ingredients and I frosted them with a buttercream flavored with expresso powder. It was a wonderful twist and I will be making these again this weekend!

I have made this recipe several times, always with great results.

Delicious and easy cupcakes to make! Mine came out very moist and light - I did check them at 15 minutes, and they were still a bit wet in the center, so I put them back in for another 2 minutes or so. Came out looking almost not quite done, but I think it was more due to the chopped chocolate getting all melty, because they were perfectly baked through w/out getting dry. Delicious w/ powdered sugar or with a dollop of amaretto buttercream frosting (from another CL recipe). Definitely a new go-to recipe.

I made these for my sister's 5th grade class party. I iced them with a chocolate cream cheese icing from cooking light. I haven't tried them, but they look very nice and moist. I used 1/4 c. more milk chocolate chips and used some Dove dark chocolate.