In the past few months I've made these cupcakes three different times. This picture is from the middle time I made them. The first time, I forgot to buy cupcake liners so I had to just bake them in the tins sprayed with Pam for Baking. The second time, I did it intentionally because I liked the results. And the third time, which was just this past Wednesday, was because I'm trying to make it my thing.I did some experimenting this last time and used brown sugar instead of white sugar and Nestle's cocoa instead of Hershey's. The only other change was that I greased and floured the tins because I ran out of Pam. I bought Nestle's because it was cheaper than Hershey's, but according to the nutritional information on the box Nestle's has a higher fat content. Maybe it was a combination of heavier sugar or richer cocoa but this last batch was the most delicious I've ever made. I think I'll keep the changes.
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