Have Your Own Cake and Eat It Too (Individual Chocolate Cakes)

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It was good, I didn't add the coffee. The cake was very moist but it was extremely fudy and didn't taste right.

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Pretty good. For my tastes, I like a rich chocolate flavor.

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Everyone loved this recipe. I was nervous about them having too much of a coffee taste so I brewed a weak cup & only used about half (used water to fill to the 1 cup. My 8 year old daughter tried one and said "Oh chocolate coffee cupcakes, yum!" She is right, you could still taste the coffee a bit. I used a regular muffin tin (baked for 20 min and it made a whopping 32 cupcakes!!!!! So I iced some with a cream cheese icing & froze the rest. They taste just as good defrosted, and the wrappers stayed on which is a bonus.

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AMAZING! I spent almost a year trying out different chocolate cake recipes and my search ended when I came across this one! I'm picky about chocolate cake; it should be dark, intense chocolate flavor without being overly sweet, dense for structure but not too dense, and of course, moist. This recipe, after trying, was the only one to deliver and bonus: it's crazy-easy to make. Like many, I made it into regular-sized cupcakes, and everyone at my friend's birthday RAVED. It really does get better after a couple days like other say. I froze it and served it at Easter a few weeks later; it was fabulous. Sometimes, it's hard to trust reviews, but believe me when I say we're all telling the truth : I finally have a go-to recipe...thanks, Food Network Kitchens!

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These are AWESOME, I loved them. I followed the exact recipe and they were perfect, delicious, very rich and decadent. I prefer them without any frosting... great to eat with coffee or icecream when still warm. I brought them to the office and everybody went crazy over them.

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I was looking for a good recipe for chocolate cupcakes to make for Valentine's day and this looked delicious and the reviews were all positive. So I decided to make this one. Everyone loved it! It was soft, moist, and very delicious. Today is the 19th and I baked these on the 13th, and they are still very soft and moist! I didn't know if everyone would like coffee in their cupcake so I didn't use coffee, I followed everything on the list and directions, I just left out the coffee. Though it says yield for 12, my cupcake sizes were a little smaller than 'big' cupcake sizes so I made about 14+. While prepping everything, it might seem like a lot of stuff you're putting in but at the end you'll realize it is just perfect! I will definitely be using this recipe in the future!

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These are awesome!! I normally don't try recipes from "Food Network Kitchens" but these are TO DIE FOR!!!! They are really easy, and even if you don't like coconut they are good! I don't really like coconut but I really enjoyed these.

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These are definitely the best cupcakes I've ever had. They are moist, rich, and very tasteful. It's a very easy recipe to make, too.

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I made them two different ways, for the coffee lovers and for those who don't like coffee and everybody loves them... I make a different frosting and taste really good.. I need to try the glaze, but I haven't because of the hot weather here, I know it will melt very fast

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I made this recipe for a get-together. Fearing that some of my guests didn't like coconut, I frosted half the cupcakes with peanut butter buttercream frosting and the other half according to recipe directions. The recipe as it is written is fantastic -- some people might think the jumbo cakes are a bit big, however, and you might consider smaller cupcakes. The cake also worked really well with the peanut butter frosting. So if you like coconut and chocolate, this one is a winner. If you don't, just find a different type of frosting to go with the cake.