The cupcake batter came together very easily and quickly. My cupcakes had a nice dome on the top when they came out of the oven, but they deflated as the cupcakes cooled. Bummer.
I found that the frosting recipe barely made enough to cover 24 cupcakes. I wasn't able to generously frost them like I normally like to (like the ones in the photo above). If you are sharing these cupcakes with others, I'd recommend doubling the frosting recipe. It's always better to have extra frosting than not enough, right?
While the champagne flavor in these cupcakes were more pronounced than the champagne cupcakes with lemon champagne buttercream, I felt like the texture was a bit too delicate and crumbly. I had expected the buttermilk to make the cupcakes more sturdy and rich, but I guess the addition of the champagne and water thinned out the batter to make it more airy. Once I unwrapped the lining from the cupcake, the cake seemed to fall apart rather quickly. Don't get me wrong - these are some good tasting cupcakes, but of the two different types of champagne cupcakes I've made in the past few weeks, this one ranks below the other one. Try them both and let me know what you think.
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
- 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
Source: Alli 'N Sons