I ended up cutting them into squares like yours, and then placed each piece in a cupcake wrapper (aka “baking cup”). It turned out really cute, like they were little candies, and I avoided any sticking problems that may have resulted baking them in the wrappers as cupcakes.

I skipped the icing too, and just added a little instant coffee to the cake mix itself ~~~ yum, along with some extra chocolate chips and chopped walnuts! THEN, I topped it with MORE chocolate chips and chopped almonds. All my friends loved them!

The result was almost like a candy bar topping on this moist yummy chocolate cake! It was really good!

I have to stay I think they were even better a day later, and having been refrigerated! They seemed even denser, and the chocolate topping firmer.

All in all, I had a very good result for taking them to a parade, with no dishes or forks to toss out or to bring back home. Everything was recyclable, and, most importantly, delicious!

Thanks v-v much for your advice and for a great and super E-Z recipe!

All the best,

pk, SF~CA

As the post says, this recipe produces a moist, fudgy cake that’s not like a traditional cake at all. While I typically cut the cake into bite-size squares and serve them as snacks, it would make me more comfortable if you did a trial run-through when baking them as cupcakes—just to make sure they hold form and are what you’re expecting. That said, if they bake up well in cupcake form, I’m quite sure you’ll love them.

P.S. About writing on the cupcake tops—since the top of this cake (or cupcakes) is bumpy due to the nuts & chocolate chips, how do you plan to write on them with icing? Might be hard to read…

Keep me updated and let me know how the cupcake experiment turns out!