White Chocolate Pink Champagne Cupcakes

Name: White Chocolate Pink Champagne Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 dozen
Ingredients: 3/4 cup white chocolate chips; 1/2 tsp vegetable oil; 3/4 cup all purpose flour; 3/4 cup cake flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup buttermilk; 1 Tbsp vanilla extract or vanilla bean paste; 2/3 cup granulated sugar; 6 Tbsp butter; 2 in large eggs; PINK CHAMPAGNE FROSTING:; 3/4 cup unsalted butter; 3 - 3 1/2 cups powdered sugar; pinch of salt; 4 Tbsp Pink Moscato champagne; 2 Tbsp heavy cream

User Reviews

3.7

21 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
2 dozen
Course
Dessert, Others

White Chocolate Pink Champagne Cupcakes

Dominic Jacobs

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Soft, fluffy, white chocolate mini champagne cupcakes are topped with a light and creamy pink champagne buttercream frosting for the perfect treat!!

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Ingredients

Servings

3/4 cup white chocolate chips
1/2 tsp vegetable oil
3/4 cup all purpose flour
3/4 cup cake flour
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 Tbsp vanilla extract or vanilla bean paste
2/3 cup granulated sugar
6 Tbsp butter room temperature
2 in large eggs room temperature (or place eggs a dish of warm water for 5 minutes before using)
PINK CHAMPAGNE FROSTING:
3/4 cup unsalted butter room temperature
3 - 3 1/2 cups powdered sugar depending on your tastes
pinch of salt
4 Tbsp Pink Moscato champagne
2 Tbsp heavy cream

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Instructions

Preheat oven to 350 degrees F. Place liners in a standard size muffin pan and set aside.
Place white chocolate chips in a microwave safe bowl and drizzle with vegetable oil. Microwave, 15 seconds at a time, stirring after each microwaved time, until chocolate is 90% melted. Stir to melt the rest of the chocolate, until smooth, and set aside to cool.
Add butter and sugar to the bottom of a stand mixer and beat on MED HIGH speed until fluffy and light in color, about 2-3 minutes.
Add in eggs, one at a time, scraping down the sides of the bowl as needed.
Beat in the cooled white chocolate and vanilla extract.
To a medium mixing bowl, add both flours, baking powder and salt. Whisk to combine.
Add in flour, one third of the mixture at a time, and alternating with the buttermilk, on LOW speed until just combined. Scraping the sides of the bowl as needed.
Using a small cookie scoop or spoon, scoop the batter into the paper liners, filling them about 2/3 (two thirds) of the way full.
Bake approximately 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool in muffin tin for 2 minutes, then remove to a cooling rack to cool completely.
FROSTING:
Make sure cupcakes are completely cooled before frosting.
In a stand mixer (or with hand mixer), cream butter until it is light and fluffy.
Add salt and 1/2 of powdered sugar. Beat on low speed until sugar is slightly incorporated, then add remaining 1/2 of the powdered sugar. Frosting will look dry at this point.
Add champagne and heavy cream and beat another 2-3 minutes.
Add frosting to a piping bag fitted with a star tip (or whichever you prefer) and frost cupcakes as desired.

Notes

** cupcake recipe from these White Chocolate Cupcakes with Peppermint Buttercream** frosting recipe adapted from these Guinness Chocolate Cupcakes with Bailey's Frosting