Chocolate Strawberry Champagne Cupcakes. Yes, yes a thousand times yes! This classic combination goes together like peas and carrots, salt and pepper, butter and popcorn, tequila and lime, ok you get me. Good combo! Yet something is just so special about the decadent rich chocolate cake topped off with a creamy light swiss meringue buttercream, laced with champagne and real strawberry goodness for that pop of flavor! These are party cupcakes and are always up for a good time!
It’s Oscar weekend! This the “big game” for movie buffs, film majors, fashion seekers and pop culture purveyors! With Oscar weekend comes the Oscar Party! This tradition started with my mom and grandmother and has continued for me and my mother. My mom falls in the category of movie buff (not always the best movie critic though but is usually a shoe in for winning the bets) she loves movies from foreign to big block buster and everything in-between! She sees more movies than her film major daughter (that would be me, yes, I have a film degree…that I’m not using…) Any who our party each year rotates on who hosts and we have a mix of my friends and my mom’s friends and their daughters, it’s one of my favorite traditions!
I am hosting this year and I like to have an array of savory to sweet treats for the party. I do a dessert that embodies the party and celebratory night! What is more celebratory than Champagne? I love to combine classic pairings in my foods and chocolate, strawberries and champagne were just the ticket…movie ticket…sorry. 🙂 It’s fun to decorate with little gold statues, stars and with red carpet themed glam!
Of course, I will be doing favors for the guests (always have a take home for your guests). Last year I did decorated Oscar shaped cookies and movie reels! Popcorn is a must, give my party popcorn a try. It’s best in category! Again sorry. And all kinds of other finger foods for my guests to be fully satiated!
Anyway, I always say this, you should think of a dessert board like you would a cheeseboard. It’s a must for any party. These little darlings will be the star of my board and the mini cupcake size is the perfect bite.
Look how cute these little edible gold stars are to top off the cupcake! Perfect for the party! Just make sure when you get your glitter it’s edible! Don’t want to poison the guests. 😉
So pretty, whoever first combined strawberries and champagne was a genius! Probably a happy accident. Thank you, you nameless accident prone fool!
So, get ready, cast your votes and whip up a fabulous Oscar Party with a little help from these Chocolate Strawberry Champagne Cupcakes and Social Buttercream!
Cheers!
Diane
- 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
- For the Cupcakes:
- In a medium bowl combine the flower, salt, baking powder, baking soda, cocoa powder, espresso and set aside.
- Pre-heat oven to 350 degrees and line two 24 count mini cupcake pans with baking cups and set aside.
- In a separate bowl, combine, the milk, buttermilk and vanilla extract and set aside.
- In the bowl of a stand mixer beat the butter until light and fluffy about 3 minutes.
- Slowly add the sugar and beat to combine, about five minutes. Scrape down side of bowl as needed.
- Add the brown rice syrup and combine until incorporated.
- Next add the eggs one at a time and beat until fully combined.
- Add one third of the dry ingredients and beat until just combined.
- Next add half of the liquid mixture and beat until combined.
- Add another third of the dry and beat to incorporate.
- Next pour in the rest of the liquid and beat until combined.
- Add the remaining dry ingredients and mix until just combined. Do not over mix. Stir in the hot water.
- 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.
- Allow to cool in pans on wire rack.
- For the Frosting:
- Separate whites from yolks in the bowl of a stand mixer.
- Pour sugar in bowl with the egg whites.
- Place bowl over, not touching, a pot with simmering water.
- 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.
- Then return bowl to stand mixer fitted with a whisk attachment.
- Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
- The bowl should be cool to the touch, this will take around 10 minutes.
- Next switch to the paddle attachment and beat on medium high speed.
- Add the butter slowly one piece at a time to incorporate. The mixture will look like it’s curdled, keep mixing, that is normal.
- Mix until frosting is smooth and shiny.
- Add in the vanilla extract and mix to combine. Next add the freeze dried strawberries and mix.
- Add the champagne and mix to combine.
- Frost the Cupcakes:
- 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.
- Store cupcakes in airtight container in the fridge for up to 5 days. Serve at room temperature.
- Enjoy!
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