CHAMPAGNE CUPCAKES WITH TRUFFLE FILLING

These Champagne Cupcakes are filled with a light white chocolate champagne truffle filling and topped with champagne frosting! They are moist, light and FULL of champagne flavor! Perfect for a celebration – and for New Year’s Eve!

So, it has been busy around here lately. Brooks started crawling about a week and a half ago and now he’s everywhere all the time. He’s also getting SO close to walking – often standing completely on his own for 10 to 20 seconds at a time while clapping for himself and smiling and laughing. 🙂 It’s the cutest!

And Ashton just started crawling yesterday! I know I’m biased, but they are seriously the most adorable things ever. They get so excited for themselves when they hit these milestones and we get so excited with them. Ashton also isn’t far from walking and they are both so busy right now, it’s hard to keep up. Lately, it feels like they are just crushing milestones!

I’m always a little torn between being so excited for them and celebrating the milestone, and also knowing in the back of my mind that it’s a new phase and we’ve officially left an old one that will forever be gone. It’s the most amazing thing to watch them grow up, but I also want them to just stay my babies! Ultimately though, celebrating wins and if they were old enough, I’d totally give them a champagne cupcake to celebrate all the big things they’ve been doing lately.

INGREDIENTS

• 2 cups (480ml) champagne

CHAMPAGNE TRUFFLE FILLING

• 8 oz white chocolate chips
• 1/4 cup (60ml) champagne reduction, above
• 1/4 cup (60ml) heavy whipping cream

CHAMPAGNE CUPCAKES

• 1 1/4 cups (163g) all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cups (155g) sugar
• 1 1/2 tbsp vegetable oil
• 1/2 tsp vanilla extract
• 2 large eggs
• 1/2 cup (120ml) champagne reduction, above
• 2 tbsp (30ml) milk

CHAMPAGNE FROSTING

• 3/4 cup unsalted butter, room temperature
• 1/4 cup shortening
• 4 cups (460g) powdered sugar
• 4 tbsp champagne reduction, above
• 1/8 tsp salt

INSTRUCTIONS

• To make the champagne reduction used in the cupcakes, filling and frosting, add all of the champagne to a medium sized saucepan and cook over medium heat until you’ve got 1 cup remaining. Don’t boil. To measure how much champagne remains, pour into a glass measuring cup. Add it back to the pan if it needs longer to cook down. When done, refrigerate until cool.
• To make the filling, put the white chocolate chips in a medium sized bowl.
• Put the champagne reduction and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.
• Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.
• Set the ganache in the fridge to firm up, about 2-3 hours.
• To make the cupcakes, prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).
• Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3 minutes. Do not skimp on the creaming time.
• Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Read more please visit : www.lifeloveandsugar.com

Share this post