Chocolate Champagne Cupcakes with Raspberry Frosting are perfect for New Year’s Eve or any other special occasion. There is a hint of champagne in these classic chocolate raspberry cupcakes, just enough to make them extraordinary.
Chocolate Champagne Cupcakes with Raspberry Frosting Cream Cheese – Low Carb, Keto, Grain-Free, Gluten-Free, Sugar-Free
I knew I wanted to make some sort of New Year’s Eve dessert this year. But what exactly qualifies a dessert as suitable for New Year’s Eve? Whenever I searched online for dessert recipes to eat while the ball drops I noticed most of them had alcohol in them. What is more iconic around New Year’s than a champagne toast?
To be completely honest the last few years I’ve celebrated New Year’s Eve sound asleep by the time the ball drops. I guess that’s what happens when you are in your mid-thirties with five kids tiring you out every single day. By December 31st they’ve also been home from school for the last week. My kids are great but having everyone home can get a bit loud for my introverted self. Summer break is a bit easier because I can send them outside to play. Christmas break doesn’t always have decent weather for playing outdoors.
Even though I knew I’d probably be in bed by midnight I decided I wanted to make a healthy champagne based dessert for New Year’s Eve. This year, I decided to adapt the Chocolate Raspberry Champagne Cupcakes I saw on Yummy Crumble to make them sugar-free, low carb, and grain free.
How to make Chocolate Champagne Cupcakes with Raspberry Frosting
I keep my recipes as simple as possible. Most of my cake and cupcake recipes dump all the ingredients into a bowl and come together in seconds with an electric mixer. I also make cakes in the food processor a lot. The ingredients come together with the touch of a button.
Cupcake Ingredients:
cocoa powder
hot water
almond flour
baking powder
softened butter
sugar free sweetener
eggs
vanilla
sour cream
I chose to give these an extra burst of raspberry flavor by making a raspberry filling that is slightly sweetened with a hint of champagne.
Raspberry Champagne Filling:
fresh or frozen raspberries
sugar free sweetener
champagne (or raspberry seltzer)
gluccomannan (or thickening agent of your choice)
I make my raspberry frosting cream cheese full. The cream cheese gives the raspberry frosting a hint of a cheesecake flavor that pairs so well with the chocolate cupcakes.
Ingredients in Raspberry Frosting:
softened butter
cream cheese
sugar free sweetener
fresh or frozen raspberries
champagne (or raspberry seltzer)
To make the icing, beat the cream cheese and butter until smooth with an electric mixer. Beat in the sweetener, raspberries, and champagne.
When the cupcakes have cooled divide the filling between them. Pipe the icing on top. Store the chocolate champagne cupcakes in the refrigerator.
Note: you may substitute raspberry seltzer for the champagne if you prefer.
Indent in your Cupcakes?
That is the perfect place to hide a special filling. It is easier than having to dig some of the cake out and saves from all the waste of the centers of the cupcake. Or saves you from eating them all as you go like I do.
Other Recipes for New Year’s Eve or other special occasions:
Bacon Cheddar Mini Cheese Balls
Brie Appetizer Bites with Raspberry
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Ingredients
Cupcake Ingredients:
- 1/2 cup cocoa powder
- 1/4 cup hot water
- 1.5 cups almond flour
- 1 tsp baking powder
- 6 oz butter softened (1.5 sticks)
- 1 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 2 large eggs room temperature
- 1 tsp vanilla
- 1/2 cup sour cream room temperature
Raspberry Champagne Filling:
- 1 1/3 cups frozen raspberries
- 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 3 tbsp champagne ***
- 1/2 tsp gluccomannan
Raspberry Champagne Icing:
- 4 oz butter softened (1 stick)
- 6 oz cream cheese softened
- 1 cup Trim Healthy Mama Gentle Sweet or my sweetener, finely ground
- 2/3 cup frozen raspberries thawed
- 2 tbsp champagne
Instructions
- Preheat oven to 350. Line 20 cupcake holes with liners.
- Combine all the ingredients for the cupcakes in a large bowl and beat with an electric mixer until smooth. Divide between the prepared cupcake tins. Bake for 30 minutes. Cool completely. They will sink a bit creating a well for the filling.
- Meanwhile, combine the first 3 filling ingredients in a small saucepan over medium-low heat and simmer for 5 minutes. Sprinkle the gluccomannan on top and stir well. Set aside.
- Next, to make the icing, beat the cream cheese and butter until smooth with an electric mixer. Beat in the sweetener, raspberries, and champagne.
- When the cupcakes have cooled divide the filling between them. Pipe the icing on top. Store in the refrigerator.
Notes
Nutrition
Originally Published on December 29, 2016. Revised and republished December 26, 2018.
