Chocolate Champagne Cupcakes
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.
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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Chocolate Champagne Cupcakes with Raspberry Icing
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 Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 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 Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 tbsp champagne ***
- 1/2 tsp xanthan gum or glucomannan
Raspberry Champagne Icing:
- 4 oz butter softened (1 stick)
- 6 oz cream cheese softened
- 1 cup powdered sweetener
- 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 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.
How do you “fill” them??
It’s easiest to put the filling in a ziploc bag or piping bag. But you can just fill with a small spoon as well.
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.
Would this work with 2 9 inch rounds?
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.