Okay, so if I want the cupcakes to be more decadent, I may add chocolate chips in them. I think they are good enough as they are. :)

(I hope tapatalk doesn't double post the pix again. :p )

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Arrogant? Lola you couldn't be an arrogant bunny even if you studied it for three years.
You're quite right, $3 for a cupcake when you're accomplished in the kitchen yourself is just wasteful.

Gosh your finished product looks teh yummeh.
I knew you'd give it the Lola polish.

How did you do in terms of keeping them moist?
I worried that even baking the cake in two tins (it's supposed to be cooked then sliced) might dry it out too much. And if fact I don't believe I've ever really achieved the gooiness other bakers mention...

Lola you could turn around and charge people $3 for YOUR cupcake! Looks delicious!

:D The cupcake turned out quite nice. It was moist, and I liked the coffee flavor in it. My mom said it was good. Ate one then took out an ice cream bar from the fridge. :right: My brother said it was too sweet, so sweet that he couldn't taste anything other flavor (coffee). He and his wife told me to reduce the sugar next time. :neutral: My sister liked it although she could taste the slight bitterness of the coffee. The next time I'm making chocolate cake/cupcake from scratch, I'm keeping it all for myself. :mad: Just kidding. :lol:

Anyways, I only baked it for 25 minutes. There were still some cake sticking to the toothpick when I tested to see if it's done. Don't bake until the toothpick (skewer) comes out clean. The cake will be too dry. I put the cupcakes on a plate and wrapped it with foil. The cake was still moist today. Don't really know how the cake would fare few days more because there are none left. :D My cake weren't gooey, which was fine with me. :) If I were to feel inclined to do this recipe again, I'm thinking of adding more chocolate to see how that may go. Or simply toss in chocolate bits.

Sundae, if you feel your cake is a tad dry, reduce the baking time. If you want to use smaller baking tins, reduce the baking time. :D

I did reduce the baking time, and I think it stayed moist. At least good people told me it did. Just never as gooey as I expected.

Oops, one of my amendments was to reduce the sugar.
Shoulda said that. Quite a few people in the comments section said it was too sweet, which isn't the idea of the cake IMHO - if you are using dark choc and coffee you are hoping for a slightly bitter taste.

I didn't know you had a brother!
Perhaps just because you mention your sister more.

So, I finally went back to check the original thread where you posted the recipe. See how arrogant I am? Didn't even bother to check how your cake came out. :p looking at your cake again, I think it looks fabulous. I think I'll make a cake next time and will have to remember to buy chocolates to make ganache too. And I will reduce the amount of sugar. :D

I do have a brother. I've talked about my nephew before, remember? He's my brother's son. :)

Oh gosh, I thought your nephew (who I certainly know about) was your sister's son.
See? No attention to detail on this side of the screen.

I printed off a photo of your cupcake for Mum (she was stressed out with Dad and in a bad mood, so I just left it in her breakfast bowl.)
It could be enlarged and framed, honestly.

Might send it to you as a postcard!

Here's where I get my cupcakes (and cupcake porn for that matter. SFW, but you've been warned).

Cupcake Royale.

I made Sundae's strawberry and cream cupcakes yesterday. I omitted the whip cream because the person I was making this for a lactose intolerant person. I put a thin layer of batter on the bottom of the cupcake liner then the jam because I remember Sundae said the jam would overflow. The recipe said to line two 12-hole muffin tray. After putting bottom layer batter in 24 liners, I realized there's only enough batter for 12 cupcakes. :( Anyways, long story short, the cupcakes turned out okay, but they did not rise enough. I think it's got something to do with my self-rising flour. Anyways, here they are.
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Soz, Lola - I had issues with the amount of batter myself. Another reason for not baking the jam into the uncooked cakes. I should have posted a caveat.

They look good though!

Wolf's chocolate banana bread.
The one that should have been served to the rellies a while back and ended up in the freezer twicet.
Apparently this did it no harm.
I iced it just in case, then added sprinkles.
Then wafer flowers.
Then gold spray.

As I'm sure I've said before, some lilies can handle gilding.

General consensus?
Looks good.
Tastes great.
Yumski-scrumski (my wording there)
Well done Cherry.

And thank you Wolf.

God, that looks amazing. Looks rich, like something that would sit well on a Christmas table.

Maybe I'll bring one to Glasgow then!

OOOOOOOOOOOOOOH! yes please

oh good lord, yes!