These were super yummy, kind of like those 2 bite brownies...but saying that, they weren't chocolatey enough for moi. Next time I'm going to add more chocolate, and some cocoa

Very tasty but they did sink. I might incorporate a little of a rising agent.

i found this recipe easy to make even though i did take out the nuts due to allergies in our house hold. i didnt find my muffins collapsed at all mind you i did cook them for about an extra 8 mins due to my dodgy oven but didnt find they were tough at all due to the extra time. these muffins were gone by the next morning will definitely be making these again.

These are...interesting. I have to be honest, the recipe and reviews scared me a little so I made some major modifications. Probably enough that I could post it as a separate recipe and shouldn't even be rating this one. I halved the recipe (since it was a "trial run") and added 1/2 tsp of baking powder and 1/4 cup of milk, oh and a 1/2 teaspoon of cocoa powder. I also split the sugar 1/2 white, 1/2 brown because Japanese people don't like things nearly as sweet as Americans do. I used 60% chocolate squares, and not so many nuts. They came out pretty good. Not very chocolately; next time I might try 72% chocolate or a little more cocoa powder. They are sweet, though, and I like the consistency a lot. They have a flakey crispy top and they're gooey in the middle (as advertised!). The only thing is, they have bubbles in them! I'm just going with it; I'll call them Crater Cupcakes and tell everyone they're supposed to be that way, or just frost them. So yummy, though.

Rather than a cup "cake", this really is more like a cup "brownie". They are delicious, fudgy and rich, but don't expect a traditional cupcake. I used silicone baking cups instead of paper and sprayed them with PAM prior to filling them with the batter. Once cooled, I removed the "brownies" from the silicone cups and topped them with a creamy white frosting, and they were perfect.

i think that this recipe is kinda cool but could be alot better

Turned out great, nice and moist! I was afraid of them not raising so I added 1 half teaspoon of baking powder. The second time I made them I beat the mixture too much and they came out really light, not what I expected, but after I put them in the fridge overnight they turned out really moist and heavy! I wonder why? Any way love the recipie!

I made this recipe for my mother for her birthday. I halved it (because it was so large!) and baked it in a brownie tin (to form a cake, more than a cupcake). It turned out perfect! It's rich and yummy. I dressed it with a chocolate buttercream icing. Perfect!

I make these when I want to wow the chocolate lovers at work. When you top them with fudge frosting the go like hotcakes. Don't overbake as stated. I also roast the pecans before I put them in the batter. That is a good way to get added flavor in any recipe using nuts.

Yumm! The top does have a thin crunch to it and the inside was nice and moist, a good ratio though. I didn't find the top fell in at all. I didn't sift the flour and sugar, and therefor didn't get a full 24 servings and they didn't raise much, but otherwise delicious!

For a beginner cook, this recipe was easy and very satisfying.I made it with my 6-year old daughter and the cupcakes came out just the way we like it-fudgy inside, and crunchy on the outside!

These certainly are chocolatey. So much so, that I'd say they're more brownie than cupcake. I decreased the sugar by 1/2 cup and they were still very sweet. The tops of mine did fall in before I even took them out of the oven, but they tasted good so I won't complain too much. They don't need any frosting...they're too much like brownies so they can stand on their own.

I just don't get it! These cupcakes don't rise, in fact they collapse. It was kind of a dissapointment, as I made these for my husband's work meeting. The taste is good- like a cake like brownie. I just can't recommend them because they are unattractive and small. I made 15 cupcakes with this recipe- not 24, and they were STILL small, with large concave tops! I would have rather made brownies.

These cupcakes are like brownies in a muffin cup. The texture is moist and brownie-like. I used unsweetened chocolate instead of semi-sweet and love the extra chocolately flavor. I had no problems with the tops caving in or separating. They came out perfectly!

Gorgeous brownie-like texture. I made mine half the size, as I didn't have any cake cases, and it still worked brilliantly. The top is like ready added frosting.. A favourite with all.

I am giving these cupcakes only 3 stars because the tops of the cupcakes fell in 1/2 way through baking them and then a puffy ring of sugary dryness broke off from the rest of the cupcake, leaving the bottom portion fudgey (mmmmm!) but the top part crunchy (also mmmmmm)... though together the two mmmmms just didn't do it for me. I scaled the recipe to two- one for me and my man on our anniversary; and I wanted something pretty to put on the table... but in order to save these, I had to put a scoop of ice cream in the big ugly holes of them and garnish with strawberries. All in all, they tasted OK, but I would have preferred true fudginess or true fluffiness.