This is me jumping on the bandwagon that is called the "cupcake". I started with Red Velvet. After that, I cut up my brother's Dove chocolates and made cupcakes out of them, too. Then, for a friend's birthday last July 14, I made them out of Belgian chocolates. They all turned out great and I thought, well, maybe I can use just any other chocolate. What could possibly go wrong?
I ran with the idea and bought a bar of unsweetened baking chocolate from the nearest chocolate supply store. It tasted horrible, from a chocolate eating point of view. But it should be fine for baking, right? It is, after all, baking chocolate. Wrong.
My friends who tasted them will be the ones to tell me that I am over-reacting. They're not that bad, really, I must admit. And they did look nice after all. It's just that the premium quality albeit expensive chocolates made better tasting chocolate cupcakes, more moist, and fluffier. Whereas this one tasted a little too dry and bitter for comfort. (Come to think of it, it doesn't take a rocket scientist to figure that one out.)
Mental note: always use chocolate you actually enjoy eating on its own.