Deeply rich and moist chocolate cupcakes topped with a creamy raspberry frosting infused with champagne! These Dark Chocolate Raspberry Champagne Cupcakes are perfect for adding a fun and festive touch to any celebration.
The chocolate cupcakes are based off of my favorite ultimate chocolate cupcake recipe.
Want to try another booze-infused dessert? Try my Guinness chocolate cake!
Doesn't it always feel like the Holidays just mesh into one another and fly by way too fast? I feel like it was just Halloween! Anyways, today is NYE and it's time to celebrate! Need a fun dessert to bring to a gathering, I've got you covered! These dark chocolate cupcakes with raspberry champagne frosting are JUST what you need to impress your guests. I mean.. there's CHAMPAGNE in the frosting! How fun is that?!
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Why you'll love this recipe
- The champagne frosting gives these cupcakes a unique, celebratory twist that makes these cupcakes feel extra special to eat!
- Raspberry + dark chocolate is such a delicious, classic combination.
Ingredient Notes
- Cocoa powder: This recipe uses a mixture of both dark and regular cocoa powder. You can use one of the other if needed.
- Buttermilk: To make buttermilk at home, stir in ½ tablespoon of white distilled vinegar or fresh lemon juice to the ½ cup of milk in this recipe. Allow to sit for 5-10 minutes until thickened.
- Hot coffee: You can brew strong coffee fresh or use 2 teaspoon instant coffee or espresso and mix with hot water.
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
- Coffee: substitute with plain hot water
Now, the fun part - the frosting! There are pureed raspberries (seeds removed) in the frosting and some pink champagne! Funny story about the champagne.. I made these cupcakes at 8 in the morning while my son was still sleeping and realized when I got to the frosting that I had never opened a bottle of champagne before. So, I did what anyone else would do. A quick google search and I found myself watching a youtube video of someone showing just how easy it was to open the bottle. I thought I had it down so I proceeded to open the bottle and BAM! I got blasted with a shower of champagne! Luckily, I was smart enough to point the bottle away from me. Hah!
I hope everyone has a safe and Happy New Year!
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📋 Recipe
Dark Chocolate Cupcakes with Raspberry Champagne Frosting
Ingredients
Dark Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup regular cocoa powder
- ¼ cup dark cocoa powder
- ¾ teaspoon baking soda
- pinch salt
- 1 egg
- ½ cup buttermilk*
- ¼ cup Crisco® Pure Vegetable Oil
- ½ teaspoon vanilla extract
- ½ cup hot, strong coffee* can substitute for plain hot water
Raspberry Champagne Frosting
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 1 cup raspberries ¼ cup raspberry puree is needed
- ¼ cup sweet pink champagne
Instructions
For the cupcakes
- Preheat oven to 375°F. Line a cupcake tin with paper liners, set aside.
- In a large bowl, whisk flour, sugar, both cocoa powders, baking soda, and salt. Set aside.
- In a large bowl, beat egg, buttermilk, vegetable oil and vanilla together until thoroughly combined. Slowly pour in dry ingredients and stir until smooth. Pour in hot coffee and mix until completely smooth. Batter will be very runny.
- Divided batter among prepared cupcake liners no more than ⅔ full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out moist with a few crumbs. Tops should slightly spring back when touched.
- Allow cupcakes to cool for about 10 minutes in hot pans so they have time to set up and be easier to handle before transferring to wire racks to finish cooling. While cupcakes are cooling, prepare frosting.
For the frosting
- Add raspberries to a food processor and pulse until pureed. Push through a mesh strainer and discard seeds. Set aside.
- Beat butter until smooth with no lumps. Scrape the sides as needed and add powdered sugar, raspberry puree and champagne. Beat until combined, about three minutes or until light and fluffy. If the frosting is too thin or it looks a little separated (from the carbonation in the champagne), add up to ½ cup more powdered sugar to thicken. Frost cooled cupcakes.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
Tessa says
Thank you! These turned out wonderfully. I thought the frosting was too thick so I added a couple of extra tsp of champagne to the powdered sugar and it turned out great! My friends and family loved them.
Jessica says
That's so great to hear! I'm so happy your friends and family enjoyed them, Tessa! 🙂
Kelly says
Hi there! I'm in the process of making these right now and I notice the recipe calls for 1 egg, but in the instructions it says, beat EGGS....I just want to double check that I only use ONE egg, correct?
Thanks so much! I can't wait until these are done and we can eat one!
Jessica says
Yes!! The recipe calls for one egg. So sorry about that, I will edit the instructions right now. Let me know how they come out! I'd love to see a picture! 🙂
vavaof4 says
I don't care much for coffee, is there something else I can use instead?
Jessica says
You don't taste the coffee one bit! It just accentuates and deepens the flavor of the chocolate. But, if you are concerned, you can replace the hot coffee with an equal amount of hot water. 🙂
Monica Y says
Oh my hubby is going to love this cupcakes. Bookmarking the page so I can come back near his b-day to make them. They look super yummy