I love cupcakes. There, I said it. If you’ve been reading this blog for any period of time, you probably know that already, but I had to put it out there again.
Knowing I love cupcakes, someone once gave me a gift card for Molly’s Cupcakes that she couldn’t use. (She’s gluten-free and Molly’s offers nothing edible for her.)
Located in the West Village down on Bleecker Street (by Carmine and Sixth Avenue), Molly’s Cupcakes brightens up the block with its bright yellow exterior and delicate sign with “Molly’s Cupcakes” emblazoned upon it. When you peer inside, you’ll notice a banquet up against the right wall with a number of tables and grade-school chairs in front of it. What will steal your attention are the swings, right smack in front of a coffee bar. I wasn’t so sure about the swings–can I really take a cupcake place seriously if it has swings indoors?–but the last time I went to Molly’s, I saw a number of people enjoying their cupcakes and coffees while merrily seated upon them. Swings work.
More important than the swings are Molly’s eponymous cupcakes. They’re incredible. Priced at a whopping $3.75 per serving, the cupcakes are dressed to impress. As My Dining Partner contended, the cupcakes involve a great deal of care and preparation, more so than those of Magnolia or Sugar Sweet Sunshine, making their high price point more palatable. Why so much care and preparation, you ask? If you get up close to the display case, you’ll notice an array of flavors, first of all. Molly’s is not about your standard vanilla/chocolate permutations. No, Molly’s is all about variety. Kahlua, Nutella, Peach, Red Velvet, and Cake Batter are just a handful of the flavors you’ll find. And they’re beautiful. Hand-frosted and -decorated, Molly’s cupcakes are each filled with a corresponding substance (such as the frosting that’s on top of the cake) that delights the eater once he or she gets to the center of the cake. I know I was surprised the first time I bit into one, and even on my most recent visit, when I had forgotten about the prospect of filling, I found myself overwhelmed by the stuff in the middle.
So, how do they taste? In a word, delicious. Recently, we tried the Kahlua cupcake and the Cake Batter cupcake. The Kahlua cupcake is chocolate with Kahlua flavoring and a light chocolate-Kahlua-y frosting. In the center, the liquid filling tasted of Kahlua–a dream for any drinker. The Cake Batter cupcake was too big to finish (but I did anyway), and tasted of Funfetti with a rich buttercream frosting. Cake batter–that must have been injected post-oven–filled the middle and seeped out of the bottom of the cake. The real winner at Molly’s is the Peach cupcake. It’s a vanilla-peach cake topped with a white frosting and a wedge of peach perched on top. The peach was sweet and the frosting was creamy. It was fantastic.
If you’re tired of Magnolia’s hum-drum sugary offerings, you’ll want to try Molly’s. Mix up your cupcake consumption a bit with a giant, expensive, fun-filled (literally) cupcake from a cupcake shop that will steal your heart.
228 Bleecker Street (by Sixth Avenue)
West Village, New York
Take the A/C/E/F/M/B/D to West Fourth Street and walk south on Sixth Avenue.