Devil's Food Cupcakes with Chocolate Icing

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well putting these in the "healthy" collum simply will not do. The cupcakes were a bit dry but i agree, lacking in the chocolate flavor. I LOVE chocolate so this was a big disapointment.

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These cupcakes had good texture--fluffy and moist--but the flavor was lacking. The chocolate flavor didn't not come through well. perhaps adding a little coffee would have done it. For those tempted to sub regular whole wheat flour for the pastry flour--don't do it! The cupcakes will not come out light and fluffy, and that is the whole point of devil's food.

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DELISH!!! Made this recipe last night into a 1 layer 8" cake. The recipe in my Comfort Food Fix cookbook was a bit different, no butter and 1/3 cup buttermilk. I used skim milk and a 1/2 tsp cider vinegar. I used my own buttercream recipe! I am a weight watchers girl and a "unfrosted" slice was 4 points where as my old stand by recipe is 6.

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I hated them

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Just what I expected. The slightly dry texture of these is like Hostess® Devil Dogs®. They're supposed to be like that. They were just what I wanted. Very delicious. I hardly changed anything. I couldn't find whole wheat pastry flour, so instead I used 2/3 cup cake flour and 1/3 cup whole wheat flour. Everything else, all the stuff to keep this recipe "healthful" I maintained. I didn't find it necessary to microwave the whipped cream cheese as I made the "squiggle." I had the eggs, butter, sour cream, whipped cream cheese and buttermilk at room temperature before using them, a trick I learned from Ina Garten. This recipe yielded a good dozen cupcakes, not just 8. I cooked for a good 17 mins. - 15 definitely wasn't enough, and they came out perfect.

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In response to an earlier review, "healthy" does not necessarily equal "low/nonfat". The amt. of stabilizers, etc. added to "nonfat" foods such as sour cream are arguably less healthy than the very small amount of fat that would be dispersed in 8+ cupcakes from using low-fat sour cream. Non-fat cream, etc.-- are merely experiments in a laboratory, not actual food.
Health is also about balance, which is what Ellie promotes. She is not attempting to make "diet" food. She is just showing people ways to enhance the nutritional value of everyday dishes.

Furthermore - there is absolutely no medical or nutritional reason to ever need to eat cake, ice cream, cookies, etc. so eating "diet-like" desserts is an illusion. If you're going to eat dessert, then enjoy it. The entire purpose of dessert is about the sheer enjoyment of food. Dessert is about pleasure...and pleasure if essential to a healthy and happy life!!
bon appetit!

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Wow, these were delicious, moist and very chocolatey... I see that a lot of people made a lot of modifications but they really don't need any changes. They are perfect just as they are. I especially loved the easy chocolate glaze. I don't think you're giving a fair review if you make a lot of changes to the original recipe. I will definitely be making these again.

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Again not even that healthy! she thinks that she makes it healthy by putting in oil!! Not much better honey!! INstead of using 1 egg use 1 egg white. INstead of lowfat buttermilk use fat-free, and if tyou cannot find this in stores you can make your own by putting one talespoon of lemon juice or vinegar for every 1 cup of milk and use skim when doing so!! And use fat-free sour cream instead of reduced fat! you can't even tell the difference! She is a horrible "healthy" chef. Nd instead of using the entire oil do 1 tablespoon of oil and 2 tablespoons of applesauce which adds up to 1/4 cup

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For everyone who believed these to be dry and dense need to keep in mind that these have limited fat to retain the healthy factor. Fat indeed will keep the cupcakes moist. I didn't have sour cream or buttermilk so I substituted non-fat plain Greek style yogurt for both. I also used Hershey's Special Dark Cocoa powder. This turned out beautifully! Slightly crispy edges and great flavor. These will be a sweet staple in my home.

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They look great but are to dry and do not taste like chocolate what you would expect of a devil's cake to taste.