Comments on: chocolate guiness and whiskey cupcakes with baileys frosting

By: christine

christine — Mon, 09 Nov 2009 23:51:41 +0000

Thank you Sassy Radish for these wonderful little cupcakes. I am not a baker and was pretty scared to even attempt this but my friend Rick is somewhat of a car bomb champion (he can drink one faster than anyone on the planet). We heated these up slightly before serving, not enough to melt the frosting but just enough to make them warm. They were a huge success.

By: Laura

Laura — Mon, 24 Aug 2009 05:03:57 +0000

Love these, made my won for a friend one time… but instead of chocolate ganache, I tooke caramel sauce (like the stuff in the jar) mixed in a shot of whiskey and drizzled it over the frosted cupcakes….. An AWESOME additional dimention to the cake… try it next time!!!!
Great site and recipes, I’m a fan!

By: carolyn

carolyn — Tue, 31 Mar 2009 20:55:40 +0000

haha i was obsessed the minute i saw this recipe on smitten kitchen, too! unfortunately it has taken much longer for me to get past that point and actually bake these… i’m hoping to do it this weekend! i hope mine look as lovely as yours

By: Sarah

Sarah — Tue, 17 Mar 2009 23:33:55 +0000

I tried to make these today without cupcake liners in a non-stick pan = BAD IDEA. I am now making Irish car bomb cake instead of cupcakes as they are super crumbly and won’t come out in one piece without liners. But the crumbs taste delicious!

By: radish

radish — Tue, 17 Mar 2009 19:36:31 +0000

Christina – never frozen frosting, so I’m not sure. I googled it, however, and people recommend freezing it in a pastry bag or a ziplock, so it’s all ready to go next time you need it.
Chocolate Angie – if you have the right tools in your kitchen, I think you should give them a whirl. I found them to be time consuming, but not tricky to make, but it’s hard to gauge with other people. Let me know how it goes if you attempt.
Alana – yes, would love to hear how the cupcakes turned out/see pictures.
And everyone else, thank you for your lovely comments! Deb’s recipe was/is truly inspirational!

By: Cristina

Cristina — Tue, 17 Mar 2009 18:38:01 +0000

I made them! And they were delicious and the recipe was excellent. The only problem I had was that I made 30 cupcakes and still there was a lot of leftover frosting. And I think I used less than you did. Do you know if I can freeze leftover frosting to use it again?

By: Jen Jafarzadeh

Jen Jafarzadeh — Tue, 17 Mar 2009 17:30:37 +0000

omg – I had seen these on Smitten Kitchen too, but now that I’ve seen you masterfully make Deb’s amazing cupcakes, I’m inspired to go for it. And I have a Martha Stewart cake decorating kit I have yet to break into — so funny that I’m not the only one. Your photos are fantastic!

By: Alana

Alana — Tue, 17 Mar 2009 04:42:14 +0000

I, too, am planning to make these tomorrow! I’ve been keeping them in the back of my mind since the Smitten Kitchen post, and I’m so excited. Thanks for the pretty pictures and your take on these cupcakes… I should have my photos up in a day or two if you’d like. :)

By: Savory Tv

Savory Tv — Tue, 17 Mar 2009 00:47:12 +0000

This has to be the most creative St. Patrick’s Day recipe ever! Your version looks like Irish bliss! Cheers!

By: Anticiplate

Anticiplate — Mon, 16 Mar 2009 19:08:45 +0000

I was glad to see that you snacked on the centers while you were icing the cupcakes. I most DEFINITELY would have done that:)