Comments on: Dark Chocolate Creme de Menthe Cupcakes

By: Lindsay

Lindsay — Wed, 11 Aug 2010 22:10:21 +0000

There are lots of reasons why your cupcakes could have sunk. Check your oven, make sure the temperature is accurate. The recipes are written for low-altitude, if you’re higher than a 3,000 ft or so you will have to make changes. Don’t overmix the batter. Don’t overfill your cupcake tins. Don’t open the oven during the cooking process. After you’ve checked all those things, and they still sink, try either decreasing the leavening just a bit, or adding another tablespoon or two of flour. The lack of eggs does make the cupcake a bit more fragile – but with some tweaking they should turn out just fine. :) Good luck!

By: Barbara

Barbara — Mon, 09 Aug 2010 20:44:04 +0000

I’ve actually never baked anything from scratch before these cupcakes and although they did not turn out as expected, they were delicious. I was drawn to this recipe because it seemed possible. I’ve never seen a baking recipe that ever seemed possible for me to do before. It all had to do with the coconut milk instead of eggs. I have an unreasonable fear of eggs. I don’t like them and I don’t like cooking with them, so most cakes and pies are not an option… until now! However, I do have a question. My cupcakes sank in the middle just like the picture of that first batch you did. My cupcakes were trying to be doughnuts so I filled them with chocolate chips and they really were delicious, but I would rather them look like cupcakes. Any ideas on how to fix this. I checked them at 18 mins and that’s when they fell. Is it possible that I just needed to cook them longer and leave them alone? Is it the amount of flour? My husband swears it’s the coconut milk and that eggs would fix it all, but I don’t want to believe that. Please help my poor little, wanna-be doughnut, super-delicious anyway cupcakes!

By: Rebecca

Rebecca — Thu, 29 Apr 2010 21:22:24 +0000

I was quite dubious about making these cupcakes at first. A cupcake with no butter or eggs sounded a bit unappetizing. But my, my, was I pleasantly surprised! These are light and wonderfully moist. It doesn’t take 5 minutes to get them into the oven. My cupcakes cracked a little on the top but no one will notice with the beautiful swirl of buttercream. My hips will wish I had never stumbled upon this recipe but my taste buds can’t get enough. Thanks for showing me not to judge a cupcake by it’s ingredients!

By: Joanne

Joanne — Tue, 16 Mar 2010 16:16:03 +0000

Hi there….I’ve tried your Lemony Strawberry cupcakes before and they are amazing. Just made your Dark Chocolate Creme deMenthe Cupcakes and can’t imagine what could have possibly gone wrong. They actually did not even bake, only the tops firmed up slightly, it was one gooey mess. So disappointing. If you have any ideas on what could have happened to cause the problem with the chocolate ones, please let me know. Thank you.

By: Tanya

Tanya — Thu, 08 Oct 2009 22:57:28 +0000

WOW! These look absolutely delicious. Chocolate and mint, my favorite combination. I cannot wait to make these. Thanks for the great recipe.