When I was looking for a place to live, Google Maps was my best friend. On Clark Street, where I eventually ended up, I noticed a few places that were important enough to get their own shoutout as a landmark on Google – The Weiner’s Circle (more on that later), D.O.C Wine Bar (named one of America’s Best Wine Bars by Travel + Leisure), and Molly’s Cupcakes. Then, I saw that Molly’s Cupcakes was named as one of the 10 great places to bite into a gourmet cupcake by USA Today. I am a huge sucker for any of these kinds of lists! So for the past several weeks I’ve been making it my mission to get a cupcake from Molly’s every Sunday night as a good start to the workweek.
The first cupcake I tried was a Kahlua cupcake, which is “chocolate cake filled with Kahlua cream, and topped with coffee buttercream.”
This was really good. The chocolate cake was extremely moist. You could definitely tell that it was a kahlua filling, but it wasn’t strong enough to be overpowering. The coffee buttercream tasted just like the center, except less strong (obviously, since it wasn’t actually kahlua).
Next, I tried a Cookie Monster, described as “vanilla chocolate-chip cake with cookie dough filling and buttercream frosting.” This is definitely one of the best looking cupcakes Molly’s Cupcakes has to offer! I love the little chocolate chip cookie at the top.
I didn’t think I would like this as much as I did! The cookie dough filling tasted just like cookie dough, enough that I’m wondering if it is actual cookie dough or a fake made with no eggs (Update: the menu says it’s a raw cookie dough center!).
Now, this wasn’t exactly the freshest cupcake I’ve ever had; it tasted like it had been out for a couple hours… probably because I went on a relatively dead Monday night instead of Easter Sunday, when Molly’s was closed. So although the line on Thursday-Sunday nights might be a little annoying, it’s probably worth it for fresher cupcakes.
The next cupcake I tried was the Ron Bennington, which is chocolate cake, peanut butter filling, chocolate ganache, and crushed butterscotch topping.
To be honest, this wasn’t my favorite… it was pretty dense and heavy and made you feel really guilty while eating it. The cake itself was very moist and was definitely the best part of this cupcake. The peanut butter inside was really just peanut butter. Not sure why I was surprised by this, I think I was expecting something a little sweeter but still peanut butter flavored. As for the frosting, I think I am just not a fan of ganache… buttercream all the way!
This is advertised as their #1 best selling cupcake though… so maybe it’s me?
Next I tried a Red Velvet cupcake with vanilla buttercream. In addition to their famous center-filled cupcakes, you can make your own cupcake. You start with a chocolate, vanilla, red velvet, carrot, or banana cupcake, and then add vanilla buttercream, chocolate buttercream, brown butter buttercream, or cream cheese frosting. Then you can add toppings like m&m’s, gummy bears, sprinkles, etc.
I liked this a lot – it was really simple but both the cake and the frosting were delicious. My friend also tried the carrot cupcake and had good things to say about that one too. The price difference between the regular cupcakes and center-filled is pretty significant… the regular cupcakes with frosting (no toppings) are $2.00 while the center-filled ones are $3.75.
Next up was the Cake Batter cupcake – “vanilla confetti cake, raw cake batter, vanilla buttercream, and festive sprinkles.”
Like the Cookie Monster cupcake described above, this had a raw center. The cupcake wasn’t as runny as you’d expect with it being raw cake batter in the middle, which is a very good thing. The only bad thing I have to say about this cupcake is that the icing is extremely pink which kind of turned me off on it (and might be why I haven’t tried the Mixed Berry cupcake – its icing is EXTREMELY purple).
On Mother’s Day, I strolled in at 7 pm and was welcomed (unwelcomed?) by this sign:
How does Molly’s CUPCAKES run out of cupcakes 3 hours before closing!? I get that it’s Mother’s Day, but still…
Next, I tried the Candybar Carnival. It was described as (I think, it’s not on their website) chocolate cake with peanut butter filling and peanut butter buttercream sprinkled with nougat, peanut, and caramel. I’m not even a peanut butter fan, but I really wanted something with buttercream since I have already established I’m not a fan of ganache.
In short, this cupcake was awesome. It was super moist, and none of the flavors were that strong or sweet, which is a good thing. Unlike the Ron Bennington, the peanut butter filling was gooey and a little sweet instead of just peanut butter stuck in the middle. The buttercream was extremely light and even the consistency was great, although that might have to do with the 90 degree heat outside more than anything else. The crunchy nuts on top were a great touch. The only minor issue is that this one’s a little messy.
I recommended this one to a friend and while he also had the same messy issues, he said that it might be the best cupcake he’s ever eaten!
Last but not least, I tried the Blueberry Cheesecake cupcake. This is described as “vanilla cake, infused classic cheesecake, cinnamon graham cracker crumbs, pastry cream, and glazed blueberries.”
This turned out to be one of my favorite cupcakes I’ve had at Molly’s. When I got it I thought it would be just like a blueberry muffin. It’s not exactly center-filled, but it does have the infused cheesecake on the top:
The cheesecake is enough for the entire cupcake to taste like it has icing when it actually doesn’t. The vanilla cake is what makes it a cupcake and not a muffin, as it’s more moist and sweet than a muffin. The graham crackers on top were great and gave it a different texture from the rest of the cupcake.
Overall, Molly’s Cupcakes is a great place to get your (occasional) cupcake fix. I say occasional because duh, they’re cupcakes and you shouldn’t be eating them so often. My favorites are the Candybar Carnival and the Blueberry Cheesecake… but there are so many more flavors to try!