Chocolate Strawberry Champagne Cupcakes!
 
Prep time
Cook time
Total time
 
Author:
Serves: 42 mini
Ingredients
  • For the Cupcakes:
  • 1 and ⅓ cups AP flour
  • ½ tsp. salt
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ cup Dutch processed cocoa powder
  • ½ cup unsalted butter room temp
  • ¼ cup brown rice syrup
  • 2 eggs room temp
  • ½ cup sugar
  • ¼ brown sugar
  • ¼ cup buttermilk room temp
  • 1 tsp. vanilla extract
  • ¾ cup whole milk room temp
  • 1 tsp. instant espresso
  • ⅓ cup hot water
  • For the Buttercream:
  • 5 egg whites
  • 1½ cups granulated sugar
  • ½ tsp. of salt
  • 2 tsp. vanilla extract
  • 16oz. unsalted butter room temp
  • ¼ cup freeze dried strawberries ground into a powder
  • ¼ cup champagne or sparkling wine
Instructions
  1. For the Cupcakes:
  2. In a medium bowl combine the flower, salt, baking powder, baking soda, cocoa powder, espresso and set aside.
  3. Pre-heat oven to 350 degrees and line two 24 count mini cupcake pans with baking cups and set aside.
  4. In a separate bowl, combine, the milk, buttermilk and vanilla extract and set aside.
  5. In the bowl of a stand mixer beat the butter until light and fluffy about 3 minutes.
  6. Slowly add the sugar and beat to combine, about five minutes. Scrape down side of bowl as needed.
  7. Add the brown rice syrup and combine until incorporated.
  8. Next add the eggs one at a time and beat until fully combined.
  9. Add one third of the dry ingredients and beat until just combined.
  10. Next add half of the liquid mixture and beat until combined.
  11. Add another third of the dry and beat to incorporate.
  12. Next pour in the rest of the liquid and beat until combined.
  13. Add the remaining dry ingredients and mix until just combined. Do not over mix. Stir in the hot water.
  14. Fill each cupcake liner ¾ of the way filled and bake for 10 to 12 minutes until a toothpick inserted comes out with only a few moist crumbs.
  15. Allow to cool in pans on wire rack.
  16. For the Frosting:
  17. Separate whites from yolks in the bowl of a stand mixer.
  18. Pour sugar in bowl with the egg whites.
  19. Place bowl over, not touching, a pot with simmering water.
  20. Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes.
  21. Then return bowl to stand mixer fitted with a whisk attachment.
  22. Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
  23. The bowl should be cool to the touch, this will take around 10 minutes.
  24. Next switch to the paddle attachment and beat on medium high speed.
  25. Add the butter slowly one piece at a time to incorporate. The mixture will look like it’s curdled, keep mixing, that is normal.
  26. Mix until frosting is smooth and shiny.
  27. Add in the vanilla extract and mix to combine. Next add the freeze dried strawberries and mix.
  28. Add the champagne and mix to combine.
  29. Frost the Cupcakes:
  30. Fit a large piping bag with your tip of choice. I used a large round for these. Frost cooled cupcakes as desired. Sprinkle tops with edible gold stars or sprinkles.
  31. Store cupcakes in airtight container in the fridge for up to 5 days. Serve at room temperature.
  32. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/02/23/chocolate-strawberry-champagne-cupcakes-its-party-time-oscar-party-time/