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Champagne Cupcakes

Champagne Cupcakes

5 from 1 vote
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!
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 12 cupcakes

Ingredients
  

Cupcakes

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

Ganache

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

Frosting

  • cup unsalted butter, softened
  • cup mascarpone cheese
  • 2-3 cups powdered sugar
  • 2 tablespoons champagne
  • Gold sprinkles, optional

Instructions
 

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.
  • Fill each cupcake liner ⅔-3/4 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.

Ganache

  • In a microwave safe bowl, heat heavy cream for 30 seconds - you want it to be hot, but not boiling.
  • Add chopped chocolate and let sit for a few minutes to soften the chocolate.
  • Stir until chocolate is completely melted.
  • Add champagne and stir to combine completely. Place in fridge to cool for at least 15 minutes.
  • 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.

Frosting

  • In a large bowl, cream butter and mascarpone cheese until combined and fluffy.
  • Add powdered sugar ½ 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.
  • Pipe on top of the ganache on each cupcake and top with gold sprinkles. Enjoy!

Notes

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

Nutrition

Calories: 363kcal | Carbohydrates: 47g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 266mg | Potassium: 75mg | Fiber: 1g | Sugar: 33g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
Course Dessert
Cuisine American
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