Chocolate Champagne Cupcakes with Raspberry Icing

Chocolate Champagne Cupcakes with Raspberry Icing 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.

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? I decided I wanted to make a healthy champagne based dessert. I decided to adapt the Chocolate Raspberry Champagne Cupcakes I saw on Yummy Crumble to make them sugar-free, low carb, and grain free.

Chocolate Champagne Cupcakes with Raspberry Icing

Cupcake Ingredients:

1/2 cup Honeyville Baker’s Cocoa Powder

1/4 cup hot water

1.5 cups Honeyville Blanched Almond Flour

1 tsp baking powder

1.5 sticks (6 oz) butter, softened

1 cup sugar free sweetener (I use my blend of xylitol, erythritol, and stevia)

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 sugar free sweetener (I use my blend of xylitol, erythritol, and stevia)

3 tbsp champagne

1/2 tsp gluccomannan

Raspberry Champagne Icing:

1 stick butter, softened

6 oz cream cheese, softened

1 cup sugar free sweetener (I use my blend of xylitol, erythritol, and stevia), finely ground

1/2 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 the chocolate champagne cupcakes in the refrigerator.

Note: you may substitute raspberry seltzer for the champagne if you prefer

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Chocolate Champagne Cupcakes with Raspberry Icing

Prep Time

45 mins

Cook Time

30 mins

Total Time

1 hr 15 mins

 

Course: Dessert

Servings: 20 cupcakes

Author: Taryn

Ingredients

Cupcake Ingredients:

• 1/2 cup Honeyville unsweetened Dutch-process cocoa powder
• 1/4 cup hot water
• 1.5 cups Honeyville blanched almond flour
• 1 tsp baking powder
• 1.5 sticks 6 oz butter, softened
• 1 cup sugar free sweetener I use my blend of xylitol, erythritol, and stevia
• 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 sugar free sweetener I use my blend of xylitol, erythritol, and stevia
• 3 tbsp champagne
• 1/2 tsp gluccomannan

Raspberry Champagne Icing:

• 1 stick butter softened
• 6 oz cream cheese softened
• 1 cup sugar free sweetener I use my blend of xylitol, erythritol, and stevia, finely ground
• 2/3 cup frozen raspberries thawed
• 2 tbsp champagne

Instructions

1. Preheat oven to 350. Line 20 cupcake holes with liners.
2. 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.
3. 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.
4. Next, to make the icing, beat the cream cheese and butter until smooth with an electric mixer. Beat in the sweetener, raspberries, and champagne.
5. When the cupcakes have cooled divide the filling between them. Pipe the icing on top. Store in the refrigerator.