These are the best. I have made them many times, everyone thinks they're wonderful. I have made some other gourmet type cupcakes that were good, but these just are the best.
Definately the best cupcakes I've ever made. I swapped pecans for the hazelnuts because I couldn't find hazelnuts in the store. Left everything else the same. They were to die for. I brought them to a baby shower along with two other types of cupcakes and there were leftovers of the other two but not the italian creams. Everyone was asking for the recipe and one woman said it was the best cupcake she'd ever eaten! This will now be my go-to cupcake for events.
Made this and didn't care for the strong hazelnut taste. Thought the frosting was a little too dense with all that butter; id probably add less. Also fun process but took hours to make. Positive note: cake was really fluffy and had a good flavor. Regardless, I don't think I'll be making this recipe again...
Very delicious. I think they could be a little more moist for Italian Cream but that might just be the way I made them. I don't have a stand mixer so my arms definitely got a good work out.
Unreservedly the best cupcakes I have ever made. A little time consuming to make but well worth the effort. Since there are only two of us at home, the neighbors all live for the days I make these cupcakes because we share.
I made these cupcakes this past weekend and they are everything you want in a cupcake. They are moist and fluffy, and have just a perfect amount of flavor and sweetness. I was a little nervous about the idea of the chopped hazelnuts in them, but it turned out great. I'm sure it would taste good without them, too.