Recipe by Kayla
"These cupcakes are a little labor-intensive, but the end product is definitely worth the effort! Even though they don't have a liqueur incorporated with the cake, I call them zuccotto cupcakes because of the whipped cream filling and ganache topping. I made them for my own wedding, and have had to give out the recipe as well as make them for others' special events many times since!"
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1 (18.25 ounce) package
white cake mix with pudding
1 1/4 cups
bittersweet chocolate, chopped fine
cold heavy whipping cream
frozen unsweetened raspberries
chocolate-coated toffee bits
finely chopped toasted hazelnuts, skins removed
semisweet chocolate, chopped
1 (12 ounce) package
white chocolate chips
unsalted butter, at room temperature
2 (8 ounce) packages
cream cheese, softened
food coloring, if desired
These were amazing! I used a regular home-made muffin dough (for 12 muffins: 2.5 cups flour, 1.5 cups white sugar, 5 eggs, 3/4 cups 2 tblsp margerine, 2 tblsp vanilla sugar, 2 tblsp baking powder), melted the chocholate and added some cocoa powder just to make the color more even. As I didn't have any toffee bits at hand and don't like nuts, I simply used the triple amount of raspberries. Oh yeah, and I replaced the butter in the frosting by sour cream, just to soothe my conscience about all the fatty calories :)
Well, I must say I was disappointed. I also follow a recipe exactly the first time before I start tweaking. For some reason I didn't think the flavors came together well and seemed to lack a focal point. Overall a good recipe but there was no punch--maybe because there were so many flavors nothing seemed to stand out. All the fine chopping for the bittersweet chocolate in the cupcakes was totally lost in any flavor--looked pretty, but you couldn't taste the chocolate bits. Filling was okay, would add a lot more of the toffee bits to step it up a notch. The ganache was the easiest I ever made but wasn't a standout. And last, the frosting...didn't do it for me either. It seems each section (the cupcake, filling, ganache, and frosting) were good on their own, it just didn't come together well. Although there were a ton of flavors, the cupcake seemed boring. Was not worth the cost of ingredients or time. Was fun to make but will keep searching for an amazing cupcake.
I was looking for a cupcake recipe that would be challenging, fun to do and unique. I found it! My boyfriend and his family absolutely loved them. And this was on the heels of them receiving a batch of professional cupcakes the week prior for a birthday. I highly recommend giving this one a shot. For you creative types, you will discover the versatility of this recipe and all kinds of ways you can make them your own by switching up ingredients. Have fun with this and be ready to wow your consumers!
I made this for my family and they absolutely loved it. I am new at cooking and so for the exception of putting the filling in the middle this was pretty easy. The filling thing I need to practice.
My wife and I made these cupcakes and it was our very first time making any cupcakes. Dont let it scare you away. ITS WORTH IT !!
We followed the recipe except we didnt mix the raspberries in with the filling , instead we filled the hole about a 1/3 of the way with some of the filling, put a raspberry inside and then topped it off with more filling.
I love white chocolate, she loves raspberries. It coudlnt have been any better for the two of us.
They where so good i actually helped clean the dishes. Thats a first! :-)
Every person who tried these fell over him/herself to tell me how amazing they were. One friend requested them for her birthday, another said I should open a bakery, another said they were the best thing she had ever tasted in her life. Needless to say, I think these were a win. For compliments like that, it was totally worth the 3 hours they took to make!
These cupcakes are amazing. I followed the recipe exactly (well, almost exactly - I didn't use the hazelnuts because I forgot to put them on the grocery list)..I LOVE cupcakes and these have shot to the top of my cupcake list! Make them - you will NOT be disappointed!
This recipe is not a quick one, but it's worth it. I made it three ways - cupcakes, mini cupcakes and I baked a 9" round that I split and filled with the whipped cream.
I wouldn't recommend doing the cake unless you slice it before you chill the frosting too much. Both layers of frosting get very firm when chilled, which will make them really easy to transport without a lot of damage.
The minis came out nicely, and they're rich enough that it's a good bite. I'd probably just do those next time. For the minis though, I'd recommend slicing up fresh raspberries so that it's easier to pipe the cream into them. Makes a really impressive little dessert - thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 326
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