Holy smokes! Quite honestly, the most impressive cupcake I've ever eaten! Two people I used as taste-testers thought they were "professional" cupcakes...and demanded to know where I got them. (I LURVE that!) Now the downside..they are a PITA to make. However, it's worth the trouble for the bragging rights. :)
I followed the directions to a T, although I made the actual "cake" part the day before, as well as the chopping, so I could streamline filling/topping/eating.
As another reviewer posted, when piping in the whipped cream filling, it's best to use a regular storage bag rather than a pastry bag due to the chunky filling.
The cream cheese and butter NEED to be at room temp or the white chocolate mixture will start to solidify.
I used a previous poster's suggestion to make a mini trifle using the leftover cupcake/other mixtures. Plenty of leftover whipped filling and frosting...if you want to do the trifle you'll need a bit more ganache.
I feel that the frosting needs something...not quite sure what..but overall, the textures coming together are fabulous...so 9.9 stars instead of 10.
Thanks for sharing, Kayla, and thanks for all the detailed instructions! :)
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Holy smokes! Quite honestly, the most impressive cupcake I've ever eaten! Two people I used...