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    Home » Dessert Recipes » Cakes & Cupcakes » Chocolate Champagne Cupcakes with Raspberry Frosting

    Chocolate Champagne Cupcakes with Raspberry Frosting

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Dec 26, 2018 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    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.

    overhead view of chocolate champagne cupcakes with raspberry icing

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    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.

    close up on a chocolate champagne cupcake with raspberry icing with the wrapper slightly removed

    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.

    chocolate champagne cupcake batter spooned into wrapper lined muffin tins

    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

    close up on raspberry puree in a saucepan being mixed with a spatula

    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)

    two muffin tins filled with chocolate champagne cupcakes next to a mixing bowl of raspberry icing and a saucepan of raspberry puree

    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.

    close up on muffin tin filled with chocolate champagne cupcakes topped with raspberry puree

    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.

    overhead view of chocolate champagne cupcakes with raspberry icing placed in a muffin tin

    Other Recipes for New Year's Eve or other special occasions:

    Bacon Cheddar Mini Cheese Balls

    French Onion Tartlets

    Brie Appetizer Bites with Raspberry

    Mini Quiche Recipe

    Apple Cinnamon Sangria

    Easy Sangria Recipe

    hand holding a chocolate champagne cupcake with raspberry filling that is sliced in half to display a jam filling

     

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    close up on a chocolate champagne cupcake with raspberry icing with the wrapper slightly removed

    Chocolate Champagne Cupcakes with Raspberry Icing

    Chocolate Champagne Cupcakes with Raspberry Icing are perfect for any special occasion.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 45 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour 15 minutes
    Course: Dessert
    Cuisine: American
    Servings: 20 cupcakes
    Calories: 108
    Author: Taryn

    Ingredients

    Cupcake Ingredients:

    • ½ cup cocoa powder
    • ¼ cup hot water
    • 1.5 cups almond flour
    • 1 teaspoon baking powder
    • 6 oz butter softened (1.5 sticks)
    • 1 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 2 large eggs room temperature
    • 1 teaspoon vanilla
    • ½ cup sour cream room temperature

    Raspberry Champagne Filling:

    • 1 ⅓ cups frozen raspberries
    • ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 3 tablespoon champagne ***
    • ½ teaspoon gluccomannan

    Raspberry Champagne Icing:

    • 4 oz butter softened (1 stick)
    • 6 oz cream cheese softened
    • 1 cup powdered erythritol
    • ⅔ cup frozen raspberries thawed
    • 2 tablespoon champagne
    US Customary - Metric
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    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

    *** You may substitute raspberry seltzer for the champagne if you prefer.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Serving: 1cupcake | Calories: 108 | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 40mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 3.2mg | Calcium: 51mg | Iron: 0.8mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published on December 29, 2016. Revised and republished December 26, 2018.

     

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    Comments

    1. Minerva Carlos says

      December 31, 2021 at 6:50 pm

      Very delicious cupcakes and easy to make. Only thing that I would work on is the icing. Like someone previously mentioned, it was very runny.4 stars

      Reply
    2. Jenna Martinez says

      July 18, 2021 at 12:56 pm

      Would this work with 2 9 inch rounds?

      Reply
      • Taryn says

        July 19, 2021 at 3:47 pm

        Yes, I think so. I might make 1.5 times the recipe though so they are full enough. I think the cake would be fairly thin otherwise.

        Reply
    3. Amanda says

      January 10, 2020 at 11:34 am

      These were delicious, an absolute hit at the baby shower. I did not have the champagne but substituted raspberry liquor. So good 😋 thanks for the recipe. Its a keeper.5 stars

      Reply
    4. Dale Richardson says

      September 09, 2019 at 7:07 pm

      I tried the recipe and it turned out quite good except for the icing....it was very runny. Could you perhaps tell me what went wrong!! Thank you.

      Reply
      • Taryn says

        September 09, 2019 at 7:33 pm

        You may have needed to cook down the raspberries more. Did you add the glucomannan?

        Reply
    5. Kendra says

      February 12, 2019 at 11:40 am

      Butter is normally in 8 oz sticks. Just want to clarify that you are using 4 oz sticks that is how you are using 1.5 sticks for 6 oz?
      Excited to make these!

      Reply
      • Taryn says

        February 12, 2019 at 3:29 pm

        No, butter is normally 4 oz sticks. You get four sticks in a 16 oz box.

        Reply
        • Kendra says

          February 12, 2019 at 5:00 pm

          Haha! You’re right! I was thinking 8 Tablespoons! Thanks for setting me straight!

    6. Leanne Stephenson says

      January 06, 2019 at 2:51 pm

      Needed a sweet snack that was Keto friendly and GF friendly.... I found it! These are wonderful. The only things I did differently is press the seeds out of the filling abd to make the icing a little fluffier I added about a cup of cool whip.5 stars

      Reply
    7. Renee says

      December 24, 2018 at 10:25 am

      I don't make cupcakes very often, but when I do, these are my favorites to make!5 stars

      Reply
    8. Robin G. says

      December 23, 2018 at 11:17 am

      So moist and delicious. A new fave cupcake.5 stars

      Reply
    9. Linda says

      December 23, 2018 at 8:23 am

      These cupcakes have me drooling over here! I love that they are a little bit healthier and that raspberry filling - oh, yum! And can't think of any way better to celebrate the new year than with a little champagne built-in.5 stars

      Reply
    10. keri horn says

      October 28, 2018 at 2:09 pm

      also what would the net carbs be .... do i have to use the gluccomannan or could i use something else

      Reply
      • Taryn says

        October 28, 2018 at 6:27 pm

        There is a nutrition chart under the recipe. 2 net carbs. You could use xanthan gum. Or omit it.

        Reply
        • Michele says

          October 06, 2020 at 10:37 pm

          Could you substitute unflavored gelatin for glucomannan? If so would it be the same amount?

        • Taryn says

          October 07, 2020 at 12:03 pm

          Xantham gum would be a better sub. That would be the same amount. I'm not sure how much gelatin you would use, sorry!

    11. Daylene says

      September 20, 2017 at 11:55 pm

      Is there a substitute for using champagne? The recipe calls for such a small amount and we don't drink. Maybe an extract? These look SO good!

      Reply
      • Taryn says

        September 21, 2017 at 4:40 pm

        You can just substitute another liquid. I enjoy the slight champagne taste but it isn't necessary. A raspberry sparkling water would work well.

        Reply
        • Daylene says

          September 21, 2017 at 5:23 pm

          Thank you! These look so good!

    12. Susan Alderson says

      January 06, 2017 at 12:16 pm

      Where do I sign up for giveaway? Love your recipes.

      Reply
    13. Jamie says

      January 05, 2017 at 1:09 pm

      The cupcakes look amazing! Thanks for the giveaway!

      Reply
    14. Caroline says

      January 05, 2017 at 11:07 am

      I am trying to.come up with a version of my husband's favorite 7 layer bars that are GF and lower Carb (Ha!)...almo flour and cocoa powder would be a good start! Thsnks for the raffle!

      Reply
    15. Carolyn B. says

      January 01, 2017 at 6:05 pm

      Thanks for this recipe and raffle!

      Reply
    16. Kathy says

      December 29, 2016 at 6:22 pm

      Thanks for the great recipes. I have made several over the holidays. However I have a hard time digesting the xylitol in your sweetener blend. If I want to substitute Swerve for your sweetener, how much should I use?

      Reply
      • Taryn says

        December 29, 2016 at 8:25 pm

        Swerve is less sweet so you would need more. I'd recommend just tasting as you go. You could add the eggs after you taste the batter if you prefer.

        Reply
    17. Patricia says

      December 29, 2016 at 11:55 am

      Can you not add the champagne or replace? Thanks

      Reply
      • Taryn says

        December 29, 2016 at 3:06 pm

        I would sub raspberry seltzer. And just leave it out of the icing unless you need to thin it.

        Reply

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