Comments on: Chocolate Covered Strawberry Cupcakes

By: Danielle

Danielle — Thu, 21 Dec 2023 20:05:59 +0000

In reply to Laura. It won't affect the moisture if you leave out the espresso powder, but you do still need to add the 1/2 cup of boiling water.

By: Laura

Laura — Wed, 20 Dec 2023 19:38:43 +0000

If I don’t use coffee, will it affect the moistness of the cake?

By: Danielle

Danielle — Thu, 02 Nov 2023 19:59:34 +0000

In reply to Lydia. Yes, that would be fine!

By: Lydia

Lydia — Wed, 01 Nov 2023 19:46:36 +0000

I was wondering if I could use the pre made chocolate dip that you heat up for chocolate covered strawberries or if you think I really should make it myself.

By: Nathaniel

Nathaniel — Thu, 16 Mar 2023 01:11:10 +0000

I love this recipe, at some baking tournaments at my college I would use this and everyone loved it, I appreciate you sharing this with us

By: Danielle

Danielle — Thu, 18 Aug 2022 19:30:28 +0000

In reply to Marta. Did you make any adjustments to the cupcake recipe? Have you checked your baking soda and baking powder to make sure they're still fresh? As for the frosting, you're not supposed to beat the heavy cream before adding it to the frosting.

By: Marta

Marta — Tue, 16 Aug 2022 14:24:28 +0000

I haven’t succeed
1. My cupcake didn’t rise enough I don’t know why.
2. My frosting was ruined at the last step when I added the heavy cream because first it should have been beaten up and then adding. Heavy cream completely ruined my whole work because you didn’t tell to beat it up first!

By: Danielle

Danielle — Mon, 07 Feb 2022 20:47:48 +0000

In reply to Claudia Farr. If it's around 9-inches, it should be enough for a single layer cake. The baking time would probably be 25 to 35 minutes, depending on the size of your pan.

By: Claudia Farr

Claudia Farr — Fri, 04 Feb 2022 20:26:30 +0000

Excellent recipe. I have a heart shape cake pan. How would this do in a single layer pan? If I bake in pan How long should I bake it?

By: Danielle

Danielle — Tue, 01 Feb 2022 19:26:54 +0000

In reply to Catherine. It's fine to store them at room temperature, but I do prefer to refrigerate them so they stay fresh longer.