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"Zuccotto" Cupcakes

Rated as 4.75 out of 5 Stars

"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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3 h servings 487
Original recipe yields 24 servings (2 dozen cupcakes)


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  1. Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with 24 cupcake liners.
  2. Combine the cake mix, oil, egg whites, and water in a mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl. Stir in the chopped bittersweet chocolate and scoop the batter into the cupcake liners, filling them two-thirds full.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. A toothpick inserted into the center of a cupcake should come out clean. Remove the cupcakes from the pans and cool completely on wire racks.
  4. Beat 1 cup cold whipping cream on medium-high speed until the cream has thickened, about 1 minute. Add confectioners' sugar and beat until stiff peaks form. Stir in the frozen raspberries, toffee bits, and chopped toasted hazelnuts.
  5. Remove the centers of the cupcakes using an apple corer or paring knife, cutting out the middles in a funnel shape by holding the knife at a 45-degree angle. Spoon or pipe the filling into the cupcakes. Refrigerate the cupcakes while you prepare the ganache.
  6. Place the semisweet chocolate pieces in a heat-safe bowl. Bring 1/2 cup heavy cream to a boil. Pour the hot cream over the chocolate; cover the bowl and set aside for 5 minutes. Whisk the chocolate and cream until well combined; allow the ganache to cool until it reaches a spreadable consistency, about 1 hour. Spread a spoonful of ganache evenly over each cupcake. Refrigerate the cupcakes while you prepare the frosting.
  7. Melt the white chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring after 30 seconds. Allow the white chocolate to cool until almost room temperature but still fluid. Cream the butter and cream cheese together. Blend in the melted white chocolate, vanilla extract, and food coloring (if using). Spread the frosting on the cupcakes. Serve immediately, or refrigerate until serving.


  • Cook's Notes
  • If toasted hazelnuts aren't available at your local grocery or health food store, simply roast raw hazelnuts in a 350 degree F oven (175 degrees C) until the skins crack, 5 to 6 minutes. Remove skins by rubbing vigorously in a clean kitchen towel.
  • You can use fresh raspberries instead of frozen. If you're using frozen raspberries, don't thaw them first: thawed raspberries will fall apart and weep into the whipped cream mixture. You may also use all bittersweet or semisweet chocolate instead of both types.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 487 calories; 36.2 37.9 5.3 66 242 Full nutrition

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  1. 72 Ratings

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Most helpful positive review

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 powde...

Most helpful critical review

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 f...

Most helpful
Most positive
Least positive

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 powde...

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 b...

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 practi...

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 w...

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 chocola...

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 b...

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 sho...

I haven't even finished them yet and I already love them... I've just tried the filling with a chunk of a cupcake that I cute out. Soooo good! Followed the recipe exactly :)

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 do...