Comments on: chocolate whiskey and beer cupcakes

By: Angie

Angie — Sat, 31 Oct 2009 16:10:46 +0000

I LOVE these! I just made 120 of them for a party last night (Phew! The recipe x 5), and they were a huge hit! Your tip for the buttercream was amazing! I’ve never made such a light, fluffy, perfect buttercream…thanks!

By: Bree

Bree — Sun, 25 Oct 2009 15:35:38 +0000

I made these last St. Patrick’s Day and they were a HUGE hit! My aunt and cousin especially loved them. That aunt passed away this past week, so I made them again for double duty: remembrance of my aunt, and as a feel-better treat for my cousin since she just lost her mom. They were just what we needed to get through this extremely difficult time (besides, people generally use booze and sweets to cope… why not combine them?)

Thanks so much for the recipe. These have become more to my family than just a unique dessert.

By: margret

margret — Sun, 25 Oct 2009 00:04:29 +0000

Awesome! Took them to a party and they were a huge success.

The only modification I made was to just pour slightly chilled ganache/whiskey mixture into the cupcakes and then chilled til the ganache hardened before frosting. Seemed simpler than piping.

The cupcakes would be excellent by themselves….super moist and chocolatey. I used Young’s Double Chocolate Stout….. maybe that helped. :)

By: Lizzie

Lizzie — Wed, 21 Oct 2009 22:06:31 +0000

Made this as a 9 inch cake on the weekend (same measurements as cupcake recipe). I’m not a fan of tall cakes so this recipe worked perfectly with enough for a few spoonfuls of cake batter to eat on the way through … Can’t remember how long I cooked it for but the skewer test was perfect. I followed a previous comment above and replaced the cream in the ganache with my remaining guinness (with just a tipple left over for the cook!). Unlike the previous commenter, I added whiskey to the ganache too and it seemed to override the stout flavour fine. I followed Deb’s advice for the frosting but I used chocolate icing sugar and left the frosting to sit overnight (thanks to another commenter) which made it a pretty perfect breakfast food. I managed to leave enough to frost the cake (I did a crumb layer and then a full frost), but next time I’d make more … a little bit more for the cake and lots more for me! It’s got me one marriage proposal so far, so I think that’s a good sign. Thanks Deb!

By: Lisa

Lisa — Sun, 11 Oct 2009 19:43:33 +0000

These cupcakes are incredible. I made them this weekend, and several people told me they were the best chocolate cupcakes they’d ever had. And THANK YOU for the Martha Stewart frosting tip – I think I ended up only using about 2 3/4 cup sugar and 2 tbsp. Bailey’s. The texture was wonderful, really light and fluffy and creamy; I think that’ll be my preferred frosting-making method from now on.

By: Sarah

Sarah — Wed, 07 Oct 2009 16:43:00 +0000

I just made these cupcakes for my boyfriend’s parents’ birthdays. His mom and dad are right after each other 7th and 8th of october! they are irish/italian/german/ english and love chocolate and alcohol (more his mom than his dad) so I made these cupcakes (presents), put it on a tray (present) with 2 small bailey’s (present) on the side, a box of M&Ms triple chocolate delight (present), a wine stopper (present) appropriate enough it was a diamond october birthstone color, and placed Dove peanut butter Promises (present) around in the box . I placed them all in a big cake box I got from the grocery store (i got for free!). They loved it!! It was a box of chocolate sweetness and delightful booze… Thought you might like this little idea. Thank you so much for the recipe.. you have inspired me!

By: Lisa

Lisa — Wed, 07 Oct 2009 01:52:33 +0000

Since I’m planning to make these cupcakes on Saturday, I read through the comments to be super-ready. After reading the comments about converting the cupcakes to cake layers, I just wanted to ask (sorry if there’s a more appropriate place for me to ask than here!):

Have you ever had difficulty converting a cake recipe to cupcakes? I have a wonderful, moist, fluffy white cake recipe, but when I’ve tried to use it for cupcakes, the cupcakes are oily, dense, and they kind of “wilt” in the middle. Do you have any ideas as to why this would happen? (sorry again to ask here.. and hope you’re thoroughly enjoying your little cinnamon-swirl cuppycake) :-)

By: Katrina

Katrina — Mon, 28 Sep 2009 21:05:49 +0000

I did not change a thing, and these were amazing! I baked them for the first college tailgate of the year. Unfortunately it was about 95 degrees outside which made the ganache centers very gooey…but still good!

By: Brigette

Brigette — Thu, 24 Sep 2009 20:17:01 +0000

I forgot to mention that I didn’t have a cookie cutter or an apple corer, but I did have a large frosting tip so I used that (not the tip side, but the opening). Even though it was pointy at one end, it still worked GREAT! And I loved eating the little bits!

By: Brigette

Brigette — Thu, 24 Sep 2009 20:14:09 +0000

My husband’s birthday is today & so it’s also Arthur Guinness’ Day (250th anniversary for Guinness) so I thought these would be PERFECT! I made them last night & they turned out great! I did use a different frosting recipe as I don’t like regular frosting & I found one for Bailey’s cream cheese frosting which was excellent with these! YUM!!! We normally order car bombs at our favorite pub to start out the evening so these were especially fitting :)