I have no idea why but these are the tastiest cupcakes I have ever had. Think that a lot of it has to do with the fact that the author, Chockylit, has created a detailed breakdown of the recipe along with the actual photos and instructions. These cupcakes help up really well (sealed inside airtight containers they lasted for several days in a HOT Texas kitchen) so they could very easily be made up days before the wedding and stored until the reception.
I am not a baker but my first batch tasted amazing. However, I did not have the same ice cream scoop that the author used to dish her batter out with so I ended up spooning mine in randomly. This lead to spillovers and concave tops (not the pretty convex ones that the author baked). But a great wallop of icing later and they didn't look half bad (a bit deranged, maybe, but not so bad!).
I'm going to practice again this weekend and share my version of the "Best. Chocolate. Cupcakes. Ever." done up as a wedding cake next week. If you try out this recipe, I'd love to see your endeavors – email images to: email@example.com.