I’ve made these cupcakes twice recently, first as regular sized cupcakes and then as mini cupcakes. They came out excellent both times. I used a recipe that I found on the Martha Stewart website but tweaked it just slightly because of several negative reviews on the site. Many people felt that the batter ended up too dry, so I added skim milk (between a quarter- to a half-cup) to my batter to thin it out. I also ended up only baking it for about 20 minutes (the recipe indicates 20 – 25 minutes), but the required cooking time will vary with different ovens. The key is to check on it and not let it overcook.
For the chocolate frosting I used this recipe and changed it only by using light instead of heavy cream. It was still very delicious and very creamy. Using sifted dry ingredients definitely led to a smoother texture.
The cupcake recipe makes 18 regular sized cupcakes. These are not the airy, fluffy cupcakes that people might be used to; they’re very dense, rich, and velvety.