I made this recipe from Brown Eyed Baker's blog. It is fantastic. I followed the recipe just as written on her blog and came out with a moist cupcake, slightly bitter filling, and a sweet buttercream that happily balanced out the ganache center. I also went one step farther and mixed up a Bailey's Salted Caramel drizzle for the top and that took them over the top. (For the drizzle, I used 1/2 cup caramel ice cream topping, a Tbsp of Bailey's, and salted it to taste. ) I'd definitely recommend making these!
I made this recipe from Brown Eyed Baker's blog. It is fantastic. I followed the recipe just as written on her blog and came out with a moist cupcake, slightly bitter filling, and a sweet buttercream that happily balanced out the ganache center. I also went one step farther and mixed up a Bailey's Salted Caramel drizzle for the top and that took them over the top. (For the drizzle, I used 1/2 cup caramel ice cream topping, a Tbsp of Bailey's, and salted it to taste. ) I'd definitely recommend making these!
Made them for my bf's birthday party and they were absolutely a hit. I had enough for 24 one larger cupcakes but had to make another half batch of the icing for as many.
These cupcakes were great!!!! I was skeptical about the syrup part but it worked out great! It didn't harden crunchy it was smooth. These are definately sweet and I upped the anti with the booze. I found that one recipe of the icing was skimpy but two was too much. I like decorating though and used a 2D tip to ice it. They were fantastic and I got rave reviews on them.....and I am not a very proficient baker so that speaks to how easy this recipe comes together. I woke up the next day craving more!
So far folks love these...a perfect Patty's Day treat. A few notes on prep: FILLING: Melting chocolate is tricky business. Heat the cream slowly on low heat but make sure it is really simmering before adding the chocolate. If you end up with a chunky greasy mixture it means the chocolate didn't temper and you'll need to start over. FROSTING: I agree that the frosting as written isn't quite right and adding more Bailey's is not the best solution for making it fluffier. While it may seem like adding more confectioners sugar would stiffen it (like adding flour) it actually makes the frosting runnier. I increased the butter to 3/4 cup and it was perfect: both in quantity and in consistency.
I made these cupcakes a couple days ago. I followed the recipe completely. These (hands down) are the best cupcakes I've ever had. I tinted the frosting pink and took them to work for a Valentine treat. I got so many compliments. This weekend I have to make another batch for my husband to take to his work. I just started getting into baking and these were very fun to make. One thing I learned is that these take a lot of time to make, especially if your a beginner. If I had to guess I'd say it took me at least 3-1/2 hours from start to finish. All in all I'll be making these quite a bit.
AMAAAAAAAAZING cupcakes!!!! I skipped the filling as I had a lot of baking (and a lot of parties) to do. The cupcakes themselves were DIVINE and rich-tasting. I didn't change a thing otherwise but next time I'll make the filling and rate it even higher.:-)
I just made these cupcakes last night and...WOW! They have been a big hit so far! I had an issue with the butter not getting fluffy enough so I added more Bailey's as mentioned in the Cook's Note and it worked great! These cupcakes are a must-try!
They were absolutly delicous. I also once filled cupcakes with irish cream and put chocolate one on top and my family loved it:)
I made these cupcakes for a friend's birthday which is the day before St. Patrick's Day. I made the cupcakes exactly as written with modifications for our high altitude (over 5 000 ft.). The cupcakes were fantastic! The only thing that I might have done differently would be to increase the filling and frosting as I ran out of it before I had filled all of the cupcakes. I used the correct alcoholic mixture as well. FYI you can but small miniatures for the filling and frosting. Which is what I did. I also used good quality chocolate and cocoa for the recipe. These may take a while to make but they are truly awesome and worth all of the time involved. I also used my Wilton cupcake corer for the first time which may be why I needed extra filling. The corer once I figured it out made it easy to take out the extra cupcake material in the middle. I used the cupcake cores to make my Grandma Scherer's "cake". She could never get any cake to come out of the pan so she would crumble it up and fold it into whipped cream along with some fruit. I did the same with my middles adding dried cherries.
Yeah...icing tastes good but started piping and I ran out. Tried to just smear it around and salvage some but still wasn't enough. If it wasn't midnight I'd make more. So I'll just be short a couple cupcakes and they'll look ugly. Oh well. I'll know next time to make a double batch of icing. Ganache filling is easy I skip butter and whiskey and just simmer a cup of heavy cream and pour on a bowl of 8 oz. of bittersweet chocolate. Let the cream and chocolate sit in a heat safe bowl for a minute then wisk away and it smooths right now! If you're filing cupcakes you may have some left over but dip some fruit in it and you're good!
