"Zuccotto" Cupcakes
"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!"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 :) Chocolaty heaven!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, s
Estimated Nutrition (whole recipe, rough)
Counts 9 of 14 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
| Pudding | not in our table | 0 |
| Water | not in our table | 0 |
| Toffee | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For Cupcakes:
- 1 (18.25 ounce) package white cake mix with pudding
- 1/3 cup vegetable oil
- 3 egg whites
- 1 1/4 cups water
- 6 ounces bittersweet chocolate, chopped fine
- For Filling:
- 1 cup cold heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1/2 cup frozen unsweetened raspberries
- 1/4 cup chocolate-coated toffee bits
- 1/2 cup finely chopped toasted hazelnuts, skins removed
- For Ganache:
- 1/2 cup heavy cream
- 6 ounces semisweet chocolate, chopped
- For Frosting:
- 1 (12 ounce) package white chocolate chips
- 1 cup unsalted butter, at room temperature
- 2 (8 ounce) packages cream cheese, softened
- 2 teaspoons vanilla extract
- food coloring, if desired (optional)