Singaporeans really do like their c cups, judging from the cupcake fever that’s been sweeping the nation of late. Just like doughnuts before them, these new “it” desserts have become increasingly sophisticated and varied over the years. From its humble beginnings as a tiny sponge cake topped with a mound of cream, you now have your pick from interesting flavors such as ginger lime to peanut butter to even tuna—the sheer variety available these days will leave you spoilt for choice. We put eight classic chocolate cupcakes to the test simply because we know how much you love chocolates—so who says you can’t have your (cup)cakes and eat them too?

Blackforest Cupcake ($3.50) from Et Artisan Sweets

Verdict: 3.5 / 5 stars
Concealing bitter, brandied cherries under its sweet exterior, this trans-fat free cupcake is light and only mildly sweet which leaves us room for more.
Henry Park Apartments, 32 Holland Grove Rd., 6468-6700

Valrhona Chocolate Cupcake with Nutella Frosting ($4.50) from Black

Verdict: 4 / 5 stars
While this cupcake may not have mounds of cream or a particularly inviting appearance, it certainly packs a mighty punch taste wise. The thick layer of nutella on top is guaranteed to make even the most hardened health nut weaken and give in to their sugar craving.
#01-13 TripleOne Somerset, 111 Somerset Rd., 6733-1958

Mango Tango Cupcake (Regular $4.20; Small $3.20) from Oni Cupcakes Boutique

Verdict: 2.5 / 5 stars
Does this cupcake taste as good as it looks? Almost. The mango fruit puree based butter cream sits pretty on a Valrhona chocolate cake base. Tangy and tasty, it is a pity that the cake base was a tad dry.
#01-02 Far East Square, 26 China St., 6557-0108

Self-saucing Chocolate Cupcake ($4.90) from Awfully Chocolate

Verdict: 4 / 5 stars
Its light chocolate butter cream layer on top and moist center doesn’t prepare you for the sinful layer of chocolate you’ll find at the bottom of this smooth operator. The only weakness is that it’s quite delicate—bring it home in a box tenderly.
#01-156 VivoCity, 1 HarbourFront Walk, 6410-9725

*Elvis Cupcake ($4.20) from The Marmalade Pantry

Verdict: 3.5 / 5 stars
A moist chocolate banana cake wearing a slick layer of peanut butter frosting as a crown. The peanut butter is rich and delicious, although the cake can jolly well have more of it.
#03-22 ION Orchard, 2 Orchard Turn, 6732-3551

Chocolate Cupcake ($4.50) from Jones the Grocer

Verdict: 1.5 / 5 stars
A colleague who tasted this pretty little confectionary described it as “sugar all the way through”. This one is simply too sweet and should only be considered for an instant sugar rush.
#04-21/22/23 Mandarin Gallery, 333 Orchard Rd., 6836-6372

Chocolate Cupcake ($4.50) from Wild Honey

Verdict: 3 / 5 stars
With a slightly crunchy top, this chocolate chip studded rebel can definitely hold it’s own against the rest of the cupcakes. Our only gripe is that there isn’t enough of the cream cheese topping to go around.
#03-02 Mandarin Gallery, 333 Orchard Rd., 6235-3900

Chocolate Garnache Cupcake ($3.20; $6 for 2) from Da Paolo Gastronomia

Verdict: 3 / 5 stars
This cupcake is certainly heavy on the chocolate. The crispy little balls decorating the top guarantee a crunch in every bite. The cake is fairly moist so we don’t have too much to complain about here.
#B1-03/04 Great World City, 1 Kim Seng Promenade, 6333-6351

Did you know?

• The name ‘“cupcake” was first found in Eliza Leslie’s cookbook titled Receipts in 1828.
• The term cupcake came about because the original recipe called for the ingredients to be measured by cups.
• Cupcakes are known as fairy cakes in Britain and Ireland since they look small enough for diminutive fairies to nibble on.
• The original cupcakes were baked in heavy pottery cups.
• The world’s first bakery dedicated to cupcakes is called Sprinkles, which is located in Beverly Hills, California.