White Chocolate Pink Champagne Cupcakes | Soft, fluffy, white chocolate mini champagne cupcakes are topped with a light and creamy pink champagne buttercream frosting for the perfect treat!! | http://thechunkychef.com
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4.75 from 4 votes

White Chocolate Pink Champagne Cupcakes

Soft, fluffy, white chocolate mini champagne cupcakes are topped with a light and creamy pink champagne buttercream frosting for the perfect treat!!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 2 dozen mini cupcakes
Author: The Chunky Chef

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 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

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