Eva tried this recipe and offers some suggestions for taste. Double the frosting ingredients if you like a heaping portion atop your cupcakes. The amount of champagne called for tastes great, but can make the cupcake crumbly and delicate. Depending on who you are baking for, you may want to tone down the amount of champagne/water added to the recipe. Give it a ago and let us know how yours turned out!
Dark chocolate champagne buttermilk cupcakes
- 2 cups granulated sugar
- 1-3/4 cups all purpose flour
- 3/4 cup unsweetened dark cocoa powder
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter (1 stick), softened
- 2 tsp vanilla extract
- 1/2 cup champagne
- 1/2 cup boiling water
Pink champagne frosting
- 1 cup unsalted butter (2 sticks), at room temperature
- 3-1/4 cups powdered sugar
- 1 tsp vanilla extract
- 7 TBSP champagne
- 1 drop red food coloring
For the dark chocolate champagne buttermilk cupcakes:
Preheat your oven to 350 degrees F.
Line a standard muffin or cupcake pan with paper liners or grease well with nonstick spray.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt.
Add the eggs, buttermilk, butter and vanilla and beat on medium speed until well combined.
Turn the mixer to low and slowly add in the champagne until it is fully incorporated.
Using a wooden spoon or spatula, gently stir the boiling water into the batter. The batter will be thin.
Fill each cupcake liner about 3/4 full.
Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
For the pink champagne frosting:
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, cream together the powdered sugar and butter.
Add in the vanilla, and then the champagne one tablespoon at a time. If the frosting is too runny, add more powdered sugar, about 1/4 cup at a time. Add the red food coloring and mix until the color is a nice even pink.
Once the cupcakes are completely cool, frost the cupcakes. They will store at room temperature in an airtight container for about 2 days.
Yield: Two dozen (24) cupcakes