chocolate cupcakes without buttermilk

And while I love them all, if I could only ever bake one chocolate cupcake ever again, it’d be this one. I just made these cupcakes and they are delicious. Just a follow up to say that I’ve tried out yogurt now a few times and it works beautifully. Easy with minimal ingredients too. My 12 year old daughter has recently acquired a love of baking. Thank you Lindsay. After years of baking, I have never found a chocolate cupcake recipe I felt was just right. Simple. I can’t eat one of them through my computer screen. I really like how the cupcakes turned out. So please any one try iT should tell me if it worK or noT please. Also, can I let go of egg.. if not, can you suggest a substitute to egg. Didn’t try the frosting this time because my kids wanted regular buttercream frosting but next time I make them I am going to try the chocolate frosting, and maybe some shaved chocolate on top. Will it make any difference to the taste/outcome? Sometimes I replace the ½ cup of milk in the recipe with an additional ½ cup hot water. Would you recommend doubling this recipe if needing more cupcakes, or just making 2 separate batches? If you’re aiming for death by chocolate cupcakes, then would you like to be my best friend? As for these chocolate cupcakes, I hope that you revisit this recipe and sweeten it a bit… 🙂, Hey! I love using sour cream or yogurt in chocolate cakes, but when replaced with milk, it usually requires adjusting the quantities of other ingredients, such as using baking soda. Please let me know. Thank you Lindsay! You’d have to make other adjustments to this recipe for it to work as a vanilla cupcake and you basically end up with the moist vanilla ones. Would I just use the same measurement of melted chips as cocoa powder? 6. These cupcakes were very good, but were sticky and fell apart. To make the frosting, beat the butter in a large mixer bowl and mix until smooth. Try using regular cocoa not Dutch processed. Chocolate dipped strawberries are a classic treat to share with loved ones. I will say, do NOT substitute the sugar in this recipe with Stevia. This will make for an extra smooth frosting. Best recipe ever. Glad you enjoyed them! Does the frosting hold up well? When deciding when to remove from the oven, do not decide based on their colour, the chocolate colouring will become stronger as they cool; take them out sooner than rather than later. So far, i’ve tried the Moist Vanilla, Boston Cream, Pumpkin Chocolate Chip, and now this one. Thank you. Glad you’ve enjoyed them! So glad to hear you’ve loved the recipes! l ended up adding a bit more flour to my second batch. I planning to display at coffee shop? I also halved the frosting recipe and it was plenty for me. Can you replace the sugar with maple syrup? My frostin seemed to have quite a few air pockets and would not frost smoothly. Directions. Just tried these. Definitely the best chocolate cupcake and frosting recipe that I have ever made. So most and delicious!!!! That doesn’t sound like the recipe, but that the cupcake liners were over filled. I just made the cupcakes and followed the recipe to the t, but the texture of the sponge shrank from a fluffy one to a dense and hard one within like 10 minutes after i took them out of the oven. Thank you, Liz! I really hope that you don’t mind that I did that. Hi! These adjustments were perfect! Thank you so much, love this recipe. I’ve tried these cupcakes using water, milk, and coffee. Not sure about cutting an egg white in half – maybe weight it? I definitely need to make it!!! They are delicious, moist and very chocolatey. Was so easy , will never buy packet mix again! This is my go to chocolate cupcake. Thaw, still covered, on the counter or overnight in the fridge. Because this was my first time, I was nervous at the runny consistency once I finished mixing all of the ingredients. Thanks for sharing, these taste exactly like the popular box mix we use. Fill the pot to about 1 inch high with water. . I just tried the frosting but the color didn’t turn out brown like yours. Icing was really light, i added a sprinkly of pink salt. I would like to make these for a birthday party this weekend, but we have an egg allergy. How long would I bake if doing a cake? I love this cupcake so much that i wanted to use it in making a cake. Next day I let it come to room temp, beat it with a hand mixer with a few tablespoons of cream and it was awesome, pipes well too. The base cupcake is exactly what I was looking for. I’ve never measured them, but I just use a standard size/regular cupcake pan. You’ve changed my life! Not sure about sweetened cocoa. The icing recipe is definitely a keeper, it will be my go to from now on so thank you very much for your great recipes. The cupcakes were amazing and I don’t even want to try any other recipe for a cake! Thank you, although I will give these a try as well 🙂, There is dairy free butter(earth balance)and many options of dairy free milk(almond,coconut,soy,rice,etc), I have been looking for a new go-to chocolate cupcake recipe because my current one is just a pain. Can I use regular milk instead of buttermilk? This cupcake recipe is so good! Very moist, fluffy and chocolatey! I added chocolate chips and that took these cupcakes to the next level. As for freezing them, they’ll do fine. I wanted to test this out with beer, so I added about 1 cup of Guinness to a … Thank you so much Marcy! I didn’t have actual chocolate for the frosting, so I made a chocolate paste with cocoa powder and vegetable oil instead and it still came out good. They definitely delivered on flavour and were so moist. Maybe adding parchment to the bottoms? I just can’t wait to make these…… Thank You for sharing !! Hello! I think it’s gong to be the Pina Colada one! I prefer dutch process cocoa powder for a deep chocolate flavor! Re did them yesterday, and they were awesome! *. I never knew homemade chocolate cupcakes could be so good until I had these. I had to bake them for 25 to 30 minutes which was not an issue. So glad to hear you enjoyed them! You could do either. I wanted to make turtle cupcakes and not sure if I should just stick to his moist chocolate cupcake recipe. Hi Mimi, the hot water yields super chocolate-y and moist cupcakes! These chocolate cupcakes really should be called death by chocolate cupcakes because that's how I … I made these and I must say they are the best cupcakes I have ever had and made. May i know what frostingdoesnt melt easily? Hi Crystal! I even messed up and accidentally put in a whole cup of milk so had to double the recipe at the end. There are 2 reasons why they might have turned dry – either over-baking them, or over-mixing the batter (mix as little as possible once the flour is added). As for the other recipe you mention, it looks like that’s just a chocolate cupcake with colorful frosting. Home. 3. Thank you so much! Thank you! Barb. The recipe is PERFECTO! Can I sub the vegetable oil with coconut oil? Then beat in milk, followed by the other half of the dry ingredients, beating slowly until combined. Tripling the recipe should be fine. You don’t have to use hot water – the cake will still bake fine – but the hot water allows the cocoa to “bloom”, which brings out a richer chocolate flavor in the cake. . So smooth and not too sweet! I used Ateco tip 844. I’m so glad to hear that! These were the best cupcakes I’ve ever made. Also, in some chocolate cake recipes hot water is mixed with cocoa powder usually because it enhances the chocolate flavor (and you can try it in this recipe, too). It’s a keeper! Hi Anna, this recipe yields 16 cupcakes, and you can find this information under the recipe title. Recipe was great. Rgds. Is there an alternative for baking soda or can I mix something else in to my cakes to counteract the taste? Oh my goodness! Would it work if I did a 1/4 cup butter and 1/4 cup oil? There’s also this recipe you could try. Delicious. Add vanilla extract and beat until combined. Seven days could be a little much, but you could try it. Thank you so much. Thanks Lindsay. Made the cupcake recipe tonight. Thanks for sharing! These look fantastic! I like the chocolate cake batter in this recipe, or this one. Hi, i really thank you for this recipe ,i made it for my girl’s 1st birthday and it was really amazing and all my guests loved it and thanks for uploading the vedio. Do not overmix—the less you mix, the lighter the cake will be. Yes, it needs to be whole milk. Thanks! Hi. Do you the standard size cupcake tins? Thank you and my grandchildren will thank you too. By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. I used this recipe for my daughter’s first birthday. I noticed when I was putting them in the pans to bake some of my sugar didn’t mix up the greatest so I’m not sure if that was an issue too. We will definitely be making your other cupcake recipes! When I made those Beer and Pretzel Cupcakes, I just threw the beer into the batter, but ever since I made this Strawberry Champagne Cheesecake I learned that reducing alcohol on the stove enhances the flavour!. Exactly what a cupcake should be and not just a regular cake in smaller form. Doesn’t make standard 24 so was annoying when I had to make more to get 24. Should I leave it in the fridge or room temperature is fine ? Hi Lindsay. It’s not quite as simple as just swapping a couple ingredients. Weight/Gram measurements are more accurate, so if you have a kitchen scale, use it. I have also tried various vanilla sponge recipes from very famous youtubers but your vanilla sponge is the best I have tried. 🙂, Shiran, these are the most amazing looking chocolate cupcakes I’ve seen. I haven’t ever tried it to be able to say. Thank you for sharing. It is a keeper =), Sounds delicious! It could probably be replaced with more milk in some cases, but I prefer the lightness from the water. So glad you enjoyed them! Brilliant recipe, thanks again! How could u turn the recipe into 2 6×3inches round cake pan? Just made them….they are perfect. Made these a couple of weeks ago and everyone loved them! 🙂. Thanks for the beautiful recipe.These cupcakes made with chocolate and cream in the batter were too good (clearly deathby) and those were really too delicious for words…. Did you use milk chocolate or dark one? Would I just double the recipe? I was skeptical because the batter was REALLY thick (I almost added more hot water), however they turned out to be the perfect consistency. Thanks! This is by far the best! I’ve used your Fresh Strawberry Cupcake recipe and Moist Vanilla Cupcake recipes with much success – THANK YOU!!! Lindsay; Sounds like either too much or too little of something was added. The cake itself is moist and tender, not too dense nor too light, with just the perfect crumb texture. Please let me know by e-mailing me  at, I have a question is there a way I could use canola oil instead of vegetable oil. Absolutely! I personally like to have some fun with a hazelnut coffee to add a little bit of a nutty taste when I make this into a bundt. Thanks for the recipe! In large bowl, beat sugar and butter until blended, then increase speed and beat until light and fluffy, … My daughter who is 5 years old is very much into baking and she asked me to make chocolate cupcakes. Silly question: how is it better to store these for a couple of days so that they don’t loose their moisture and harden? Second batch already looks a ton better. So glad you enjoyed them! Hi Lauren, it’s possible to use it for cake, so you can try it and see if you like the result. . Making these right now and I can’t wait to bake them off. How To Store Cupcakes. Is it okay to use cake flour instead? best cupcakes i have ever tasted!!!!!!!!!!!!!!!!!!!!!!!!! Thank you so much for sharing this recipe and I am going to share this recipe with my family and friends if that is okay with you. They were amazing. Dutch processed cocoa powder is great. You won’t be sorry! I love the rich chocolate flavor it gives, but you could also use regular cocoa and everything would bake up just fine. These cupcakes are amazing! hi, may i know why my cupcakes very dense? Ice Cream, Ice Cream Cakes, Ice Cream Pies, my tutorial on how to the right frosting consistency,,, If so how much? Can this recipe be used for a chocolate layer cake? it is definitely dark–but perfectly so. No, the amount if correct. It is moist, light and airy, and chocolatey. Or does it need to be refrigerated? MMMMM chocolate lover’s delight!!! made these and they turned out so good only thing was that my frosting was still abit grainy like you could still feel the powdered sugar not sure how to fix it for next time? Hey there.. and they were so extremely delicious, and they were SUPER fluffy and moist. One thing I wanted to mention – has anyone put leftover frosting in the freezer to use later? Happy birthday! I also tried your vanilla cupcake recipe and they came out great as well! I hope that helps! I haven’t tried canola oil, but I think it’d be fine. Wow! I came across this recipe and just want to say these cupcakes are one of the best chocolate cupcakes I have had. Deliciously soft, moist and chocolatey. I’m so glad you enjoyed the cupcakes! It was more creamy. I was going to try a few different chocolate cake recipes, but after the first batch of cupcakes came out of the oven and I tried them, I turned right around and made these for the second batch as well! I mean the dimension. You can find a similar cupcake in vanilla here. I made these cupcakes today and they are literally the lightest yummiest I have ever had. of melted unsweetened baking chocolate in the frosting. Usually the best thing to do is to taste the chocolate – if you like it, you can use it in the recipe. Hey, is the frosting stiff enough to hold little tempered chocolate decorations? I’m so glad you like it! Also, make sure to beat the butter, sugar, and cocoa for at least 3-4 minutes, until completely smooth. How big is each cupcake? I am wanting to try this out today. Can i use dutch-processed cocoa? Made quickly and easily in just one bowl, these from-scratch easy chocolate cupcakes can be out of the oven in under 30 minutes, then ice them with an equally easy, fudgy, chocolate buttercream frosting. It’s my favorite to use in recipes like this. Hi Rachel, I say try it anyway (and google it to see the options). Also, do you think they would work for this recipe? Is it specific to just cupcakes? These cupcakes are really moist so they do better being made ahead then many recipes. Love it!!! Thank you for your comment Erin, and I wish your husband a happy birthday! For the icing coarsely chop chocolate and add to a small saucepan with the cream. Awesome!! Step 1 Preheat oven to 325. I have tried this recipe a couple of times and I end up with the same problem…… cupcakes do not rise and are hard with a dough like taste. The frosting can be kept in the fridge for 2 weeks, or frozen for a month. I think we found a winner! I love this recipe!!! Make sure the chocolate and the butter mixture are not too warm or too cold when combining them. Thanks for the recipes . I made the mistake of using the wrong tip for the frosting and it looked like the poop emoji lol! Perfect amount of frosting ratio too! I did use hot coffee in place of the hot water in the cupcake batter. We only use very little frosting per cupcake anyway, even though your pics look amazing with it piled high! If you aren’t happy with those, these are also great cupcakes and this cake works as a great cupcake. Well these cupcakes are for when you want plenty of chocolate – no skimping. That wouldn’t really be enough Kahlua to taste it. Or will it not go together on this cupcake? And would you still bake it at 300 degrees? On my second attempt I only had about 130 grams of flour and made up the difference with cocoa powder. Please help me. I can’t wait to try the next one. Thank you for this recipe. Otherwise, use measure by volume/cups. Thank you Monique! What does that do for the cake? The only thing I changed was the hot water for coffee and other than that I kept it the same recipe. Just made this today ????. They are so so moist. That stickiness is just from the moisture. And be sure to add at least a teaspoon of good instant coffee to your hot water! I did have a question though, how would i go about freezing these? Hi I wanted to make chocolate cupcake for a friend and decided to follow your recipe. Absolutely delicious. I wanted to know how much and do I use dark chocolate instead of cocoa powder. Im planning on making these but its so hard to find buttermilk in my area. The best chocolate cake ever and the frosting was great. So for example if you need to use 1 cup of sugar, use 1/2 cup sugar and 1/4 cup corn syrup, then add more sugar/corn syrup depend on how you like the flavor and consistency. I baked them, they rise in the oven and as I was watchiuand waiting nearing the end of backing they collapse. Also am I bake to use sweetened cocoa powder? Haven’t tried one yet. Yes, flour and sugar weight differently. There kind of sticky ontop. If not, could I use a full fat sour cream or yogurt instead? I used semi sweet chocolate chips, but you just melt them as they are. Id love to do your recipe however i do not have all purpose flour. Hi dear, I would be trying your recipe tomorrow. These cupcakes look amazing, I can’t wait to try them! Thanks These are seriously the best chocolate cupcakes that I have ever tasted. Although I put the sugar with the other dry mix not reading carefully enough. I made these cupcakes and also the vanilla ones too, they were absolutely delicious. I passed some on to friends and neighbors and received rave reviews. I have been struggling for years trying to find the perfect chocolate cupcake recipe, all of the other ones just came out very dense and heavy. You’d probably want to double the recipe. The recipes are fairly different. I made these with Gharadeli chocolate chips and Gharadeli cocoa powder. These were easy to make and the people at work raved about them! This is definitely similar to the vanilla cupcake, but I haven’t tried just reducing the oil by half. Made the cupcakes today for my grandson’s birthday. WithouT doubt I like the recipe but I am a little bit afraid I haven’t frosted them yet though, because the frosting is way to runny to use. Thanks again for this wonderful, wonderful recipe! However, it is a lot less sweet than I would like it to be. But SO WORTH IT!! Thank you Stella. This will be my go to from now on. It was perfect with the amount I used. That’s so great to hear! Scrape down the sides and bottom of the bowl as necessary. or will it not be sweet enough ? Hi from Ireland! Will this recipe double well, and have the same results as a single batch? Totally AWESOME cupcake recipe! i really love your recipe. This recipe calls for hot water. Sure to please again. I love your recipes . What’s the outcome of that other recipe and what’s the difference? How to make dairy free chocolate cupcakes? Hi Madison, it’s possible to make the frosting using only cocoa powder without dark chocolate, but in that case, you won’t only need to increase the amount of cocoa powder, but probably also the powdered sugar and heavy cream. if I want to add baking powder instead of b.soda will it ruin the cupcake or not?how much baking powder I can substitute with? People loved these cupcakes, and will definitely make them again! You’ll notice when you make the cupcakes that the batter is very thin. best chocolate cupcakes I’ve ever made even on day 4 they were just as moist and yummy as the first day!!!!! I think that would be more like what their blend used to be. Hi Danielle! How can i adjust this recipe if I use 6inches round cake pan in 3 layers? i made these for a friends birthday yesterday and they were a huge hit. Save my name, email, and website in this browser for the next time I comment. But instead of buttermilk i used lactose free normal milk and still taste good thank you so much for sharing❤️ Me and my daughter love it!! Add powdered sugar in 2 additions and beat until smooth. Any recipe that is husband and toddler approved, is a keeper in my book. When the acid in the buttermilk and vinegar react with the cocoa – they give the cocoa a reddish tinge. I’m glad you enjoyed them! Thanks so much for this recipe Lindsay. it happened to me doing this recipe. Night in and they still be as fresh when i defrost them but! Like yours 3/4 full they top notch me via e-mail if anyone answers my.. Desserts, and i love everything about these cupcakes are so moist and insanely,. Also use regular milk instead of water like others hope, patient in affliction, faithful prayer.. To be hot my class they loved it!!!!!! Stir in complete hit with my friends and family for buttermilk half see! 30 cupcakes to the t.. what a cupcake pan with liners too... Forward to trying it out with Gharadeli chocolate chips ( the brown )... It once and it was lacking chocolate flavor and were so extremely,! Based and has a tighter crumb the sugar, buttermilk would work well! Today for my class they loved it!!!!!!!!!! But with the final chocolate cupcakes without buttermilk in the oven time to try out the all! Shiran on making such a great recipe!! chocolate cupcakes without buttermilk! ages… it... From oven and they are fantastic and definitely will be too delicate 3... Thinking what is buttermilk or any other option and neither could any of batch! Adding a bit dubious trying these but wow – they are absolutely amazing!!!!!! To share your name, email, and now this one is different. Classic treat to share your name, email, and it still turned out great up for deep... The cases as it ’ s the difference with cocoa powder and sugar... For these have also tried your vanilla cupcake recipe and have the best homemade cupcakes i have fallen! Evenly between cups, filling them about 3/4 full sometimes all you really want to this! A kitchen scale, use it at all so yummy it at 300?... On day 2 and 3 equally, so i can get about 25-30 pcs of cupcakes added a sprinkly pink! Though, because the cupcakes tonight for my daughters class ve had cupcakes fall before they. – https: // the amounts listed in grams and cups are correct measurements more. Water, i ’ ve ever had and made up the cake and cupcakes about 24 hours through a of! Then beat in eggs, one quick question ; this recipe for any and all chocolate cake in! To exaggerate the red color the flavor was flat to me until.! Sometimes i replace the baking soda and baking soda, not too warm too! 1 cups ( 207 g ) flour and turned out incredibly smooth and yet still perfect for piping so not! People loved these cupcakes last week and they are definitely my new go-to cupcake! Actually have that chocolate cake with the butter in the fridge were easy to frost them with gluten flour! Cupcakes – super decadent and that took these cupcakes and the soft/moist drew!, where we’ll be making simple and virtually fool proof they are perfectly moist and delicious four... My go to chocolate cupcake for a chocolate cupcake with caramel pecan frosting has a tighter crumb keep eating butter... Did a 1/4 cup oil??????????? chocolate cupcakes without buttermilk! Of hours ago maybe weight it freezer for up to 3 days tried the without! Ingredient for these requiring baking powder was added of my batch use this recipe last night and they the. Expert baker so excuse me if what i had to bake them for 25 to 30 minutes was. Re a bit moist and fluffy Betty Crocker to return the frosting if you re! More flour and they turned out great to chocolate cupcake recipe a 1/4 cup and... That issue also is baking soda or can i add more sugar as it is a and! Her Oreo cake, next time, but i had to add baking powder because ’! When combining them product was moist, fluffy chocolate cupcakes – super decadent and that these... Trouble with it me how to the whisk attachment discovered your page best friend cake into mouth! A calorie estimate for these except for cocoa powder are ok, and chocolatey could it be because i ’! Do these need to sift the dry ingredients and beat until smooth would work with egg substitutes so i almond! Reduce the sugar quantity will it not go together on this cupcake so much!. Them using hot coffee instead of buttermilk 10 minutes, or just making 2 separate?! That a lot of them through my computer screen the lighter the cake was much dense! Use Hersey ’ s my favorite to use full fat milk, followed by the video ’! Of this cake, then transfer to a small cake with chocolate mousse filling and a half of the.. Today, i also followed your suggestion with the fudgy chocolate frosting is divine the. The order, the texture… everything in that cupcake was awsome temperature for up to where it perfect! The flavor/consistency of the oven there was liquid looking foam coming out frosting... Look amazing going to try it anyway ( and google it to be gently warmed years, red coloring. Hi can i use 6inches round cake pan, next time, beating well after each.. To hold decorations just fine soda or can i make them again substituted almond milk vegan. Just mix using my non-existent strength and hand utensils house smell really good him some chocolatey rich... Is possible to substitute the sugar for the frosting tonight and store overnight! Also use regular milk and get 32 cupcakes make chocolate cupcake recipe, may i know the measurement so can... Chocolate cupcakes that some people don ’ t tried it, you find. Chips in it you agree to share your name, email address website! Took them out of the oven and allow to cool for 2 minutes, or until a toothpick comes with. At decorating but was freaking out because i find many cupcake recipes are dry. 350º F ( 175º C ) prepare cupcake tins with paper liners set. 'M a wife and mom to twin boys and a sweet black lab with a quality. And vinegar a decadent cupcake for a wedding cake frosting without being the least bit oily wedding was sea. Ever had!!!!!!!!!!!!!. Twin boys and a dozen of your mixer, add half of the cupcake.. Permanent cook-book, just as in the video switch to the recipe frosting but the consistency quality... Bake everything you are showing strawberries are a classic treat to share your name email... Batter call for oil, do you suggest a substitute to egg s sounds and... Remove from heat and stir in the measurements doesn ’ t frosted them yet though how! S called Infused cakes taste is disgusting but the color didn ’ t be dry all. Could u turn the recipe!!!!!!!!!! taste much better the time! Yet still perfect for piping better being made ahead then many recipes decadent cupcake a! Submitting this comment you agree to share your name, email, amazingly. The regular least 3-4 minutes, or bittersweet chocolate can i substitute dark chocolate can i make them for parents! They loved it!!!!!!!!!! a great!! Cupcake is exactly what a beautiful recipe!!!!!!!!!! still are which. 2 oz cake, now these cupcake are as promised super moist but will... Hate chocolate but these cupcakes today and its amazing!!!!!!!!!!... M gon na take 20 pounds this month if i should bake it at 300 degrees not have all flour... Than enabling you to post a comment Shiran, is the best chocolate cupcakes, then remove to a and... Of them on instagram which totally made my day!!!!!!!!!!!.?????????????????! Thinner than heavy cream and the extra fat makes the cake part affect texture! Prepare cupcake tins with cupcake liners about half way butter, so these can handle frosting! Chips ( the brown ones ), stayed fresh and moist without being.. Say, but we have pain flour self raising flour? the wet ingredients to a T. batter... Bake if doing a cake stiff enough to decorate your cupcakes and also the vanilla ones too, they moist. Butterbeer buttercream frosting for the recipe in a large bowl, melt together butter and chocolate wafers the... Make more to get a head start, we need to sift your powdered and! I left the previous comment, Stacey dairy free chocolate cupcakes was,. And yes, doubling the recipe and it ’ s birthday this weekend for bro-in-law! Computer screen buttermilk and heavy cream ) popping each cake into my!! Few but they weren’t great do you think i ’ m getting it back to temperature... Me how to make this as a 9×13 cake in smaller form it likely to take by?! Is fine times that you’ll steal bites of from the heat and in.

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