Nothing says I love you like chocolate. Not diamonds. Not gadgets. Not new cars. It’s chocolate. And only choclate.
That’s not to say I would turn down a new diamond, the latest gadget or a brand new car. Don’t get me wrong. But I won’t really know that your heart is in it unless there’s chocolate.
{Note to Hubs: always include chocolate with gifts. As if you didn’t know that anyway.}
You know what else goes well with Valentine’s Day? Champagne. A little bubbly, if you will. It also goes perfectly with chocolate. Which brings me to my latest creation. I’ve been teasing you with this since early January, and you have all waited patiently. Are you ready?
Now, these dark chocolate cupcakes are good. And that’s coming from someone who doesn’t normally like chocolate cake or chocolate cupcakes. Yes, I’m weird, I love chocolate but I’m not a fan of chocolate cake.
They aren’t like your traditional chocolate cake. The champagne doesn’t lend much flavor to the cake itself, but it does create a light and airy cupcake. Thank you tiny, little bubbles.
Where these cupcakes really and truly shine is in the frosting, as all good cupcakes do. The champagne lends this delicate, sweet flavor that kind of explodes in your mouth. It’s not your typical frosting, as it has a slight texture to it from the champagne. But, it’s definitely the perfect compliment to the rich flavor of these moist chocolate cupcakes.
So go ahead, show someone how much you love them with a little chocolate and a little champagne. Who knows, you just may get a little somethin’ something’ in return. Happy {almost} Valentine’s Day.
Ingredients
- 2 cups granulated sugar
- 1-3/4 cups all purpose flour
- 3/4 cup unsweetened dark cocoa powder
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter (1 stick), softened
- 2 teaspoons vanilla extract
- 1/2 cup boiling water
- 1/2 cup champagne
- 1 cup unsalted butter (2 sticks), at room temperature
- 3-1/4 cups confectioners sugar
- 1 teaspoon vanilla extract
- 7 tablespoons champagne
- 1 drop red food coloring
Instructions
- Preheat oven to 350 degrees.
- Line a mini cupcake pan with liners or spray well with nonstick spray.
- Using an electric mixer combine the flour, sugar, cocoa powder, baking soda, baking powder and salt.
- Add the eggs, vanilla, oil and buttermilk, beating on medium speed until well combined.
- Mix in the champagne, beating on low until completely combined.
- Using a wooden spoon, stir the boiling water into the batter. The batter will be rather thin.
- Fill the prepared cupcake pan about 1/2 full of batter.
- Bake for about 10 minutes (18 minutes for full sized cupcakes) or until a tooth pick inserted into the center comes out clean.
- Using an electric mixer cream together the sugar and butter.
- Beat in the vanilla.
- Beat in one tablespoon of champagne at at at time, mixing until combined.
- Add the red food coloring and mix until color is even.
- Frost using a knife or a pastry bag with your favorite frosting tip.
Notes
If you like your cupcakes heavily frosted, and who doesn't, you could easily double the frosting and pile it high on these rich, moist cupcakes.
Recipe source inspiration.
Sweet Tooth Friday
A few suggestions when joining in:
- Link directly to your recipe {sweet-recipes only please}, not to the main page of your blog.
- Please only link up recipes, not posts about recipes.
- Link back or include the Sweet Tooth Friday button {code is in the side bar}.
- Visit 2 other blogs and leave comments. You just may make someone’s day.
- Subscribe to my blog, follow me on Twitter and like me on Facebook.
- Stop by again on Tuesday. Each week I pick my five favorite recipes. If you are featured I have a nifty button you can add to your blog.
Code for the button is in the side bar.
Did you know that you can save my recipes in your very own recipe box, courtesy of ZipList? Just click on the link above, under "recipes" to get started. Want to learn more? Hop on over to read about this awesome new feature.
{ 9 comments… read them below or add one }
Oh my gosh, these sound fantastic. I’m loving the champagne frosting!
Oh my – those sound delicious! Pinned. I agree about the chocolate but I have to say I think all gifts should have chocolate and jewelry! (Can’t believe you don’t like chocolate cake!!) Thanks for hosting!
I love that there is champagne in the cupcakes and frosting! SO yummy. Thanks for hosting.
Now that is a chocolate cupcake…I love how you used champagne in it. Thank you so much for hosting.
Alli thanks for hosting. I love the champagne idea, and the frosting looks “icy” and sparkly!! LOVE.
What a creative idea, I have never thought to use champagne in cupcakes, but it sounds delicious! Thanks for stopping by my blog and for hosting the link party!
These look delicious and pretty. I love the idea of using champagne. These will be on my menu for Valentine’s Day.
Thanks for hosting. ~ Sarah
These are awesome cupcakes, I just love this combination. Hope you have a fabulous week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you for sharing this recipe. I made it recently and it was a hit amongst my family and coworkers. I never knew how much fun it would be to bake with champagne! I’ve linked back to you here: http://evabakes.blogspot.com/2013/02/dark-chocolate-champagne-buttermilk.html
{ 2 trackbacks }