Reviewed: May 28, 2012

Made this up last week and it tasted amazing!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it ALOT of extra flavor and make it taste better!! Def have to add this to my weekly cook book

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KacieBlank

Reviewed: May 19, 2012

Followed this recipe almost exactly. Only used fresh raspberries instead of frozen. These are the most delicious cupcakes I have ever had. They are very time consuming, but absolutely amazing. If you don't have a pastry bag for the filling or frosting, scoop it into a freezer bag, clip the corner, and squeeze. Thank you for sharing, Kayla!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

VARUCADARLING

Cooking Level: Expert

Living In: Glendale Heights, Illinois, USA

Reviewed: May 16, 2012

These cupcakes came out amazing!!! Best I've ever tasted even at the fancy NY bakeries. The instructions are very clear and easy to follow. Thank you so much for this recipe it made Mother's Day this year extra special.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lovelysasha@gmail.com

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 1, 2012

These were delicious. It does take a little bit of time, but nothing as intimidating as it sounds. We used a boxed chocolate cake mix with pudding so we didn't add the 6 oz. of chopped chocolate. We didn't use toffee bits or hazelnuts so we added a bit more powdered sugar to the filling. We used a melon baller to core out the middle. We used a reviewer's suggestion of the food processor to mix the ganache - we did so while the cupcakes were baking & cooling so it was perfect texture by the time we filled the middle. Lastly, splurge a little on piping bags & tips (our grovery store sold 4 tips & 20 bags in a set for $3.99) - it makes the process much faster. PS - we used the "left overs" (like the middle of the cupcakes) to make a torte (layer chunks of cupcakes with raspberry cream - alternate & top off with ganache and/or frosting)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

wcppt

Reviewed: Apr. 30, 2012

Tasted good, liked how the flavors came together. Probably could have made a better cupcake with less ingredients and way less time. Also, it was kind of expensive for all the ingredients. Taste was different and rich. Probably would not make again only because of the price and time. Overall it was good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Paula5671

Reviewed: Apr. 29, 2012

These cupcakes take a lot of work, but are so good! If you follow the recipe as it is you will end up with almost twice as much frosting as you really need...but that's an easy fix- just halve the amount of ingredients you need for the frosting!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dewsar

Cooking Level: Beginning

Reviewed: Apr. 26, 2012

I didn't use hazlenut(because of allergies) but this was an amzing cupcake!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

shelley06

Reviewed: Mar. 25, 2012

Absolutely fantastic!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

WendyE

Reviewed: Mar. 4, 2012

I made these today following the recipe exactly and they are awesome. I had only one problem, the frosting. When I blended the melted chocholate with the cream cheese/butter to lumped up. The chocolate began to solidify. Other than that it was pretty easy - time consuming but easy.

Was this review helpful? [ YES ]
3 users found this review helpful