Soft, fluffy, white chocolate mini champagne cupcakes are topped with a light and creamy pink champagne buttercream frosting for the perfect treat!!
These white chocolate champagne cupcakes are sure to become your new favorite way to enjoy champagne! Wonderfully soft and moist and topped with the most decadent and luxurious champagne buttercream frosting!
Do you have a bottle of champagne left from New Years Eve that maybe you forgot to open? Probably a dumb question right… I mean, who “forgets” to open champagne?! Well if you don’t have any, here’s the BEST reason to go get some… white. chocolate. pink. champagne. cupcakes. Aka, soon to be your new favorite cupcake!
I have a confession to make… I’m not a big champagne drinker. My husband likes the really dry stuff, and if I’m drinking it, I prefer the sweeter Moscato variety. So about a month ago I was at Walgreens waiting in line in the photo department and I glanced over and saw a bottle of Barefoot Pink Moscato champagne. It was calling to me!
I think these mini champagne cupcakes would be perfect for a girl’s night, bachelorette party or even Valentine’s Day! And you could definitely make them as regular size cupcakes if you want 🙂 I just love the mini ones, makes me feel better about having multiple cupcakes lol.
I made these cupcakes on a whim, and was worried the kids wouldn’t like them (champagne frosting and all), but whew, let me tell you… of the 2 dozen cupcakes I made, I didn’t get to eat very many of them! That happens a lot around here lol.
But c’mon, who wouldn’t love a soft and fluffy white chocolate cupcake topped with an ultra creamy champagne buttercream?! Make these and treat yourself, you deserve it!
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Serves: 2 dozen mini cupcakes
- 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 large eggs, room temperature (or place eggs in 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
- 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.
- 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.
** frosting recipe adapted from these Guinness Chocolate Cupcakes with Bailey's Frosting
I’ll be sharing this post at Fiesta Friday hosted by Jhuls of The Not So Creative Cook and Mr. Fitz of Cooking with Mr Fitz