I've made this many times now as cupcakes and it is PHENOMENAL! I prefer a drier cupcake so I bake them in really big cupcake tins (makes 6 total) for 30 minutes and they come out perfectly. The only change I made was I substituted a 1/2 oz of Disaronno for the vanilla. I top them off with a frosting consisting of a stick of butter, 2 cups confectioners sugar, 1/4 cup cocoa power, and 1/2 oz of Chambord, with half and half as needed. My mother, who goes to the fancy cupcake bakeries in NYC, absolutely raves about these cupcakes, claiming they're the best she's ever had.
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I've made this many times now as cupcakes and it is PHENOMENAL! I prefer a drier cupcake so I...