Yes, you would reduce the flour to 1/2 cup and use 2 tbs – 1/4 cup of cocoa powder. The lesser amount of cocoa will give you a more mild chocolate similar to milk chocolate. Be careful not to overbake as cocoa will dry out the cupcakes.

Can you make these chocolate?

Hello Charlotte, you may want to try taking out 2 level tablespoons of flour and adding an additional 1/2 – 1 tsp of vanilla flavoring. That will help with the texture, moistness and the light flavoring. These cupcakes are basically a modified victorian sponge cake and can take on a more dense type texture. Taking out a bit of the flour should lighten things up for you. You also may want to check for doneness a few minutes earlier in your oven as it sounds like it could be baking a little quicker for you. Hope this helps!

This recipe is quite good and very simple. The consistency for me turned out more of a cornbread type I would say, not very moist. The flavor is very light as well. I used homemade butter cream frosting which made them absolutely delicious. It almost had a sugar cookie taste to me. I enjoyed that it wasn’t overly sweet. If I could get them a little more moist they would be perfect!

Hello, Lisa. Sorry to hear you weren’t happy with the recipe. If you meant they were flat as in level with the top of the cupcake liner, it is intentional in order for decorations that require a flat surface. We tried to convey that by showing photos and descriptions of the end result. To get a dome on cupcakes, you have to overfill the batter in each liner but it will give you less cupcakes. Hope this helps!