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.
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.
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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.
Ingredients
- cocoa powder
- hot water
- almond flour
- baking powder
- softened butter
- sugar free sweetener
- eggs
- vanilla
- sour cream
Raspberry Champagne Filling:
- fresh or frozen raspberries
- sugar free sweetener
- champagne (raspberry seltzer or non alcoholic champagne work too)
- glucomannan (or thickening agent of your choice)
Raspberry Frosting:
- softened butter
- cream cheese
- sugar free sweetener
- fresh or frozen raspberries
- champagne (or raspberry seltzer)
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.
Variations
Chocolate ganache - If you don't want to make raspberry buttercream frosting you can ice these with a simple chocolate ganache. Combine equal parts heavy cream and sugar-free chocolate chips. Heat gently and mix until smooth. Let cool until it is thick enough to use as frosting.
Fresh raspberries - If you have fresh raspberries save some to use to garnish the cupcakes.
Whipped cream - Whip heavy cream until stiff peaks form. Sweeten with powdered sugar sweetener.
Raspberry sauce - Double the filling recipe and remove half before adding the thickener. Drizzle the raspberry sauce over the cupcakes before serving.
Common Questions
Can I make these without champagne?
Yes, you may substitute raspberry seltzer for the champagne if you prefer in the raspberry chocolate cupcakes.
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.
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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 xanthan gum or glucomannan
Raspberry Champagne Icing:
- 4 oz butter softened (1 stick)
- 6 oz cream cheese softened
- 1 cup powdered sweetener
- ⅔ cup frozen raspberries thawed
- 2 tablespoon 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 xanthan gum or glucomannan 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
Other Recipes for New Year's Eve or other special occasions:
Bacon Cheddar Mini Cheese Balls
Brie Appetizer Bites with Raspberry
Originally Published on December 29, 2016. Revised and republished December 29, 2022.
Minerva Carlos says
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.
Jenna Martinez says
Would this work with 2 9 inch rounds?
Taryn says
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.
Amanda says
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.
Dale Richardson says
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.
Taryn says
You may have needed to cook down the raspberries more. Did you add the glucomannan?
Kendra says
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!
Taryn says
No, butter is normally 4 oz sticks. You get four sticks in a 16 oz box.
Kendra says
Haha! You’re right! I was thinking 8 Tablespoons! Thanks for setting me straight!
Leanne Stephenson says
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.
Renee says
I don't make cupcakes very often, but when I do, these are my favorites to make!
Robin G. says
So moist and delicious. A new fave cupcake.
Linda says
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.
keri horn says
also what would the net carbs be .... do i have to use the gluccomannan or could i use something else
Taryn says
There is a nutrition chart under the recipe. 2 net carbs. You could use xanthan gum. Or omit it.
Michele says
Could you substitute unflavored gelatin for glucomannan? If so would it be the same amount?
Taryn says
Xantham gum would be a better sub. That would be the same amount. I'm not sure how much gelatin you would use, sorry!
Daylene says
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!
Taryn says
You can just substitute another liquid. I enjoy the slight champagne taste but it isn't necessary. A raspberry sparkling water would work well.
Daylene says
Thank you! These look so good!
Susan Alderson says
Where do I sign up for giveaway? Love your recipes.
Jamie says
The cupcakes look amazing! Thanks for the giveaway!
Caroline says
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!
Carolyn B. says
Thanks for this recipe and raffle!
Kathy says
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?
Taryn says
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.
Patricia says
Can you not add the champagne or replace? Thanks
Taryn says
I would sub raspberry seltzer. And just leave it out of the icing unless you need to thin it.