Champagne Cupcakes

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 13

Total Time: 23

Servings: cupcakes

Calories: 363kcal

Author: Leslie Kiszka

Fluffy white champagne cupcakes topped with a chocolate ganache and mascarpone buttercream, and all of them are infused with a zing of champagne. The perfect New Year's Eve treat!

Print Recipe

US Customary - Metric

Read the recipe beginning to end

Check oven calibration

Check expiration dates

Properly measure ingredients

Check butter temperature

Equipment

Ingredients

Champagne Cupcakes

1.5 cups white cake mix store-bought or homemade
2 egg whites
⅓ cup coconut milk
⅓ cup unsalted butter melted
3 tablespoons champagne
¼ teaspoon pure vanilla extract optional

Chocolate Champagne Ganache

¼ cup heavy whipping cream
.25 cup bittersweet or semisweet chocolate chopped
1 tablespoon champagne

Champagne Frosting

⅓ cup unsalted butter softened
⅓ cup mascarpone cheese
2-3 cups confectioners’ sugar (powdered sugar)
2 tablespoons champagne
Gold sprinkles optional

Instructions

Champagne Cupcakes

Preheat oven to 350°F. Line a muffin pan with 12 liners and set aside.
In a large bowl with a stand mixer or hand mixer, combine dry cake mix, egg whites, coconut milk, melted butter and champagne. Mix on medium speed until well combined.
At this point, taste the batter - if you don't feel like the coconut flavor is too strong for you, you're done! If it's too much for you, add vanilla extract.
1.5 cups white cake mix, 2 egg whites, 1/3 cup coconut milk, 1/3 cup unsalted butter, 3 tablespoons champagne, 1/4 teaspoon pure vanilla extract
Fill each cupcake liner 2/3-3/4 full and bake for 13 minutes, or until a toothpick inserted into the middle comes out clean.
Remove from oven and let cool in pan for a minute. Remove from pan and place on wire rack to cool completely.

Chocolate Champagne Ganache

In a microwave safe bowl, heat heavy cream for 30 seconds - you want it to be hot, but not boiling.
1/4 cup heavy whipping cream
Add chopped chocolate and let sit for a few minutes to soften the chocolate.
.25 cup bittersweet or semisweet chocolate
Stir until chocolate is completely melted.
Add champagne and stir to combine completely. Place in fridge to cool for at least 15 minutes.
1 tablespoon champagne
Remove from fridge and whip on high speed until light and fluffy.
Once cupcakes are completely cooled, spread or pipe ganache on top of each cupcake.

Champagne Frosting

In a large bowl, cream butter and mascarpone cheese until combined and fluffy.
1/3 cup unsalted butter, 1/3 cup mascarpone cheese
Add powdered sugar 1/2 cup at a time and whip on medium-high speed, tasting as you go until it's as sweet as you'd like. Add champagne and whip again to combine.
2-3 cups confectioners’ sugar (powdered sugar), 2 tablespoons champagne
Pipe on top of the ganache on each cupcake and top with gold sprinkles. Enjoy!
Gold sprinkles

Notes

Store in a sealed container in the fridge for up to 3 days.

Nutrition