"Zuccotto" Cupcakes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 19, 2013
Really good recipe - although I likely won't use raspberries in the filling going forward and find something else. But these were loved otherwise, my husband ate 4 before 8 am! Will make it again, but it its intensive and needs a lot of time to prep and complete.
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Cooking Level: Expert

Home Town: Porterville, California, USA
Living In: Denver, Colorado, USA

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Reviewed: Feb. 5, 2013
Daaaaaaang!! These were so delicious! I made them for a dinner at my mother in laws and everyone thought I bought them at a bakery. A few things, I left out the nuts because my sister in law doesn't like nuts in anything. I didn't have any white cake mix so I used yellow, which was fine, but I think I'll try white mix next time. I used fresh raspberries instead of frozen. The ganache is perfect. The filling is luscious, and the icing is incredible. All around a perfect cupcake!! Also, although it took a while for the cupcakes to come together, none of the individual steps were all that time consuming and were very easy. But you definitely need to plan ahead if you want to make these. But they are sooooo worth it.
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Cooking Level: Beginning

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Photo by James Tucker
Reviewed: Jan. 21, 2013
This recipe did take quality ingredients and a lot of time, but it really was as easy as the others are saying. I made this for a bake sale fundraiser and they were in such high demand. My coworkers kept telling me that they were just as good as the cupcakes they had from a professional bakery. I was so pleased, since I am not an expert baker by any means. Don't be afraid to try this great recipe!
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Cooking Level: Intermediate

Living In: Lake Villa, Illinois, USA

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Reviewed: Jan. 3, 2013
i hand try this recipe its was very good and it taste very good i mad it for my family.
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Cooking Level: Professional

Living In: Henderson, Kentucky, USA

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Photo by Tammy Jean
Reviewed: Jan. 2, 2013
AMAZING! These were the best cupcakes I have ever eaten!
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Cooking Level: Intermediate

Living In: Crystal Lake, Illinois, USA
Photo by Diana
Reviewed: Oct. 26, 2012
These were absolutely amazing! I made cupcakes, a full-sized cake, and also trifle with the leftover cake pieces and filling/toppings. I had so many compliments at my potluck, where I served the cupcakes. I used chocolate cake mix, instead of white. For the toffee, I used Trader Joe's dark chocolate pistachio toffee. The results were spectacular! I love how the cream cheese frosting is slightly salty, which balances out the sweetness of the cake overall. And a fresh raspberry for garnish just makes the whole thing look so elegant. Thanks so much for the recipe!
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Reviewed: Oct. 25, 2012
I made these for my Bunco group. Although they were delicious, they were very labor intensive for a cupcake (2 1/2 hours).
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Cooking Level: Expert

Home Town: Mahtomedi, Minnesota, USA
Living In: Sparks, Nevada, USA

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Reviewed: Aug. 16, 2012
excellent! very impressive! I followed the recipe exactly except for subbing macadamias for the hazelnuts. everyone at group was raving first, at how gorgeous they looked, and second OMG how delicious they were. Definitely my got to when I want to make an impression! :) BTW- amateur cook here, pulled it off beautifully!
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Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA
Living In: Dunlap, Illinois, USA

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Photo by GiGi
Reviewed: Aug. 13, 2012
Awesome cupcakes! Really a bakery quality recipe. I followed the instructions exactly and while they were time consuming, they were very simple and absolutely worth it. Thank you for this recipe.
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Cooking Level: Expert

Home Town: Canton, Massachusetts, USA
Living In: Randolph, Massachusetts, USA
Reviewed: Jul. 21, 2012
Really good! I got many compliments (people still talking the next day....) I think that next time I make these I'll be using whipped ricotta in the filling to give a little more body. I skipped the nuts and added mini-semi sweet chips because my toffee chips were not choc. coated. All in all, a 5!
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