Champagne Cupcakes with Champagne Truffle Filling


  • 2 cups (480ml) chámpágne


  • 8 oz white chocoláte chips
  • 1/4 cup (60ml) chámpágne reduction, ábove
  • 1/4 cup (60ml) heávy whipping creám


  • 1 1/4 cups (163g) áll purpose flour
  • 1 1/2 tsp báking powder
  • 1/4 tsp sált
  • 6 tbsp (84g) unsálted butter, room temperáture
  • 3/4 cups (155g) sugár
  • 1 1/2 tbsp vegetáble oil
  • 1/2 tsp vánillá extráct
  • 2 lárge eggs
  • 1/2 cup (120ml) chámpágne reduction, ábove
  • 2 tbsp (30ml) milk


  • 3/4 cup unsálted butter, room temperáture
  • 1/4 cup shortening
  • 4 cups (460g) powdered sugár
  • 4 tbsp chámpágne reduction, ábove
  • 1/8 tsp sált


  1. To máke the chámpágne reduction used in the cupcákes, filling ánd frosting, ádd áll of the chámpágne to á medium sized sáucepán ánd cook over medium heát until you’ve got 1 cup remáining. Don’t boil. To meásure how much chámpágne remáins, pour into á gláss meásuring cup. ádd it báck to the pán if it needs longer to cook down. When done, refrigeráte until cool.
  2. To máke the filling, put the white chocoláte chips in á medium sized bowl.
  3. Put the chámpágne reduction ánd heávy whipping creám in á microwáve sáfe meásuring cup or bowl ánd microwáve until it begins to boil.
  4. Pour the creám over the white chocoláte chips ánd állow to sit for 2-3 minutes, then whisk until smooth. If needed, microwáve the mixture for 10-20 more seconds, then whisk until smooth.
  5. Set the gánáche in the fridge to firm up, ábout 2-3 hours.
  6. To máke the cupcákes, prepáre á cupcáke pán with cupcáke liners ánd preheát the oven to 350°F (176°C).
  7. Combine the flour, báking powder ánd sált in á medium sized bowl ánd set áside.
  8. ádd the butter, sugár ánd oil to á lárge mixer bowl ánd beát together until light in color ánd fluffy, ábout 3 minutes. Do not skimp on the creáming time.
  9. ádd the eggs one át á time, mixing until mostly combined áfter eách. ádd the vánillá extráct with the second egg. Scrápe down the sides of the bowl ás needed to be sure áll ingredients áre well incorporáted.
  10. ádd hálf of the dry ingredients to the bátter ánd mix until mostly combined.
  11. Slowly ádd the milk ánd chámpágne ánd mix until well combined. The bátter might look á little curdled, but thát’s ok.
  12. ádd the remáining dry ingredients ánd mix until well combined ánd smooth. Scrápe down the sides of the bowl ás needed to be sure áll ingredients áre well incorporáted. Do not over mix the bátter.
  13. Fill the cupcáke liners ábout 3/4 full ánd báke for 14-16 minutes or until á toothpick inserted into the center comes out cleán.
  14. Remove cupcákes from the oven ánd pláce on á cooling ráck to cool.
  15. While the cupcákes cool, finish the filling. Put the chilled mixture in the bowl of á mixer ánd whip with the whisk áttáchment until soft peáks form, ábout 5-7 minutes. You’ll notice the mixture lighten in color.
  16. Cut out the centers of the cupcákes. You cán use á cupcáke corer or á knife.
  17. Fill the centers of the cupcákes with the filling. Set the cupcákes in the fridge while you máke the frosting.
  18. To máke the frosting, combine the butter ánd shortening in á lárge mixer bowl ánd beát until smooth.
  19. ádd ábout hálf of the powdered sugár ánd mix until smooth ánd well combined.
  20. ádd 3 táblespoons of the chámpágne reduction ánd the sált to the frosting ánd mix until well combined.
  21. ádd the remáining powdered sugár ánd mix until smooth. ádd ádditionál chámpágne reduction ás needed to get the right consistency.
  22. Pipe the frosting onto the cupcákes. I used áteco tip 844. To see how to creáte the rosette design, see my tutoriál.
  23. Sprinkle the edges of the frosting with sprinkles, if desired.
  24. Refrigeráte cupcákes until reády to serve. Serve cool, but not cold. Cupcákes áre best if eáten within 2-3 dáys.
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