Reviews & Comments

These cupcakes look like such a great idea...but I'm having no end of trouble with the frosting. Followed the recipe to a T but the frosting refuses to set even though I've left it in the fridge overnight and just falls off the cupcakes. Now, this is probably entirely my fault so I will be attempting these again. For now, I've managed to salvage the situation by scooping a small amount of the 'frosting' into each cupcake as a filling and then spreading a thin layer on top as a sort of glaze. I do agree with the other members though - adding some sort of coffee flavouring would really make this recipe pop!

Does anyone know if we can use half & half or Heavy cream instead of milk?

These cupcakes were really good! I only used 2 cups of powdered sugar and it was plenty sweet! I let the butter/brown sugar mixture cool longer and didn't have problems with the consistency. Will Definitely make it again! (maybe even try the 2 layer cake idea another reviewer mentioned)

I made these as mini cupcakes and got 40 bitesized pieces of heaven..I worked in a candy store for 5 years and my weakness was the penuche fudge..these brought me back, i'll tell ya! I cooked the mini's for 14 minutes and used a ziplock bag to pipe in the frosting, which made the process go more smoothly. I put the mixture in the frige for about 45 minutes before I mixed in the sugar and didn't have a problem with the consistency. These are my new favorite cupcake and I plan to make them again soon..and often! Thank you!

These cupcakes are to die for. Everyone who tries them absolutely loves the combination of the chocolate cupcake and the penuche frosting. I didn't cut the cupcakes in half because though pretty, it seemed to be an extra, messy and unnecessary step. I halved the wet ingredients in the frosting (the butter, brown sugar and milk mixture) and kept the same amount of powdered sugar. The first time I made them, I followed the frosting recipe exactly and it turned out to be more of a glaze. Perhaps if I had let the penuche mixture cool even longer than noted in the recipe (until it had become more of a caramel texture) it wouldn't have been so soupy. But halving the penuche mixture created a light and fluffy frosting that was just right (and fewer calories!). Everyone will be begging for more!