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Lulu's Cupcakes Recipe

Lulu's Cupcakes

Recipe courtesy Lulu's Bake Shoppe, Boston, for Food Network Magazine

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on January 20, 2013

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    I made 21 cupcakes with this recipe; I suppose I could have stretched it out and made 24, but they would have been a bit small. I think the recipe made too much filling and frosting, but perhaps that's because I didn't use enough / prefer to use less. The recipe was a little difficult to follow. I did substitute semi-sweet chocolate chips for the bittersweet chocolate as that's what I had on hand. These cupcakes were very popular with my family; nevertheless, I'm not sure I'd make them again. They were a little dry but super tasty with vanilla ice cream. And many of them fell in the center, but that's where I put the filling so it wasn't a problem. This is a great alternative to the store bought version, if that's what you are looking for. If you want a simple cupcake recipe, try something else.

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  • on October 31, 2010

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    I've made this many times but for some reason couldn't find my copy of the recipe so I pulled it up on the food network site today and was so surprised by the negative reviews. Are there a lot of steps to this recipe? Yes. Have my cupcakes ever "sunk"? No. They are always WONDERFUL!!!

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  • on August 05, 2010

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    I followed the recipe exactly and the cupcakes sunk in the center, were overcooked at 25 minutes and to crumbly to decorate. I ended up throwing them away. I made my usual chocolate cake recipe and then filled it with the cream center and topped it with the ganache. It turned out really good.... I think the cake recipe is just not correct because the rest of it was really good.

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  • on July 18, 2010

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    I noticed a lot of poor reviews for this cupcake. I have made the recipe twice and have had great success, no sinking or anything on mine! great flavor and texture. Way better than the store bought ones. Yes it does take work to prepare them but have had rave reviews from Friends and Family on this one! Definitely a treat when I do make them, not your everyday cupcake.

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  • on August 15, 2009

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    I wanted to make this recipe but I became suspicious of the ingredients list: Two teaspoons of baking powder AND two teaspoons of baking soda--and only 1-1/4 cups of flour? I thought, "This is way too much leavening. The cupcakes are going to rise too much and then fall." According to many of the comments posted here, that's exactly what happened to a lot of you. Thank you for warning me off of a potentially really bad recipe. I'm going to go back to the Martha Stewart standard that has worked so well for me in the past.

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  • on May 11, 2009

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    The other reviewers noted that these cupcakes sank. Big time sink. But the texture was otherwise good. The filling was a little sweet but since there is not much in the cupcake it was ok . The sink hole turned out to be a great spot to put the filling. The ganache was fine. I skipped the icing and just used a drop of filling on top. I told my husband this recipe is going away, but that was before he ate 3 of them! Friends also enjoyed them. So what do I know?

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  • on April 30, 2009

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    The cupcakes sunk, stuck to the liners, and were too crumbly to eat. The filling was way too sweet and I had to spoon the ganache over the top instead of dipping (the cupcakes crumbled in the ganache when I tried to dip. My suggestion is to save your ingredients for a better recipe.

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  • on April 08, 2009

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    These were really good. I did think the cupcakes came out a little overdone, but they were crunchy not burnt, but really it didnt matter much once they were filled, covered in ganache and refrigerated. Everyone loved them and I already have requests to make them again. I will say I only got 15 cupcakes out of the batter so next time I will prolly double the cupcake recipe as they go quickly! This is definitely a keeper recipe. It was very easy to make, just be aware there are a lot of steps and you will have a mountain of dishes to do afterwards. oh and i would chill the filling a bit before putting into a frosting bag so it doesn't run out and make a mess.

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  • on April 05, 2009

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    I have a few things to say about this recipe. First off, I would NOT categorize these as "easy.:. I am a pretty experienced baker, and I would say this is more of a challenging recipe. I also agree with the reviews I read. My cupcakes sunk very slightly in the middle, but not enough to cause a problem. But this is not a 5 star recipe and DEFINITELY has texture problems. I found that if I tried to dip the cupcakes in the ganache, the tops crumbled and broke off, and it was a mess at first. So I would up spooning the ganache over the cupcakes and smoothing it out. As far as the baking time, I have never in my life baked cupcakes for 25 minutes. If you did so, they would be hard a a rock. Mine were done in 16 mins (tops. I found the filling and icing to be very good (not too sweet at all and complemented the cupcake because in fact it is not an overly sweet cake, but I agree with the reviews; it made way too much and more than half went to waste (and I even made only half of the icing for the swirl topping. Overall, the flavor is good and they are very cute, but I am not sure that they are worth all the effort. Oh, and also, I did not get 24 cupcakes out of the recipe. I only got 20 but only wound up with 16 decents ones after the initial problems I stated above. Hope this helps others who attempt the recipe. They were fun but were a mess at first.

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  • on March 31, 2009

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    I followed the directions from the Foodnetwork Magazine. I was craving for them and I wanted to make them perfectly. But my cupcakes SUNK! I was so disappointed then the cream was too sweet. Overall everything I did was good except the cake, it was not moist and I think 25 minutes was too long to keep in the oven. I will try this recipe again and leave it in for less than 25 minutes.

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