I made these for a work friend’s birthday.  Everyone was really crazy about them—people love that German Chocolate Cake base.  I wasn’t crazy about them, myself, but I’m neither an an oil cake fan nor a chocolate-on-chocolate-with-no-other-flavors-going-on fan.

I used 20g of batter per cupcake, but mine still domed beyond flat-top possibility. 

They were very easy to make, and they are very pretty to look at.  They are also lighter than air. You would think you’re picking up an empty cupcake liner, so they made for very nice middle-of-summer cupcakes!

Anne, those are gorgeous- I think I like them better for having a slight dome to them, seems a more appealing shape than perfectly flat.  I agree that the choc chiffon cake base is a real crowd pleaser, I’ve made tiered cakes from it that were very popular- people taking seconds, etc.

Wow, they look yummy!!! Very nice work Anne!

They look delicious and super moist. I think they look perfect.

Thank you, everyone!  They are very moist and very light.  Even the dieters partook, and many had seconds.

Oh, I forgot to say, I gave some to a friend to take home for her family (she loaned me the muffin tins), and she gave one to her 13 year old son, who is not always a huge chocolate fan.  She decided to go get one for herself and said that, upon her return, her son’s cupcake was gone and he was licking the wrapper.

I can guarantee you if you are thinking of making these, they are a definite crowd pleaser.

20g/cupcake liner made 24 cupcakes, BTW—a very convenient number!

You ‘re welcome Anne! I bet that from now on, your friend’s son will start eating the chocolate cake