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These Halloween Confetti Cupcakes are spooky-cute, neon green, and full of sprinkles! Perfect for Halloween parties and kid-friendly fun. It’s that time of year again, when weather cools and store shelves are lined with spooky costumes, creepy décor, and bags of Halloween candy. That’s when I start whipping up themed treats that are more adorable […] LEGGI TUTTO
Lavender London Fog Cupcakes bring together Earl Grey tea, vanilla, and lavender for a cozy, fragrant treat topped with dreamy buttercream. This time of year gives us golden afternoons followed by cooler evenings, the last lingering warmth before autumn’s official arrival at the solstice (Sept. 22). It’s an in-between time. These cupcakes live in that […] LEGGI TUTTO
Watermelon Cupcakes are the cutest summer treat, bursting with juicy flavor and crowned with a tall swirl of watermelon buttercream. They’re garnished with black sesame “watermelon seeds” – an easy and creative way to finish the look! Here’s something fun! I made these watermelon cupcakes because I wanted a playful summer dessert that kids would […] LEGGI TUTTO
Cherry Dr. Pepper Cupcakes bring soda fountain vibes to your dessert table with rich chocolate, sweet dark cherries, and a fun Dr. Pepper pipette on top. They’re perfect for BBQs, birthdays, or for the Dr. Pepper enthusiast in your life. I don’t drink soda often, but when the summer heat rolls in I can’t resist […] LEGGI TUTTO
These Salted Pistachio Chocolate Cupcakes are a celebration of nutty pistachio flavor. Moist chocolate cupcakes are filled with luscious pistachio-chocolate ganache and crowned with a swirl of salted pistachio buttercream. Pistachios are having a moment. Actually, more than just a moment. First, there’s Starbucks’ pistachio latte making a comeback this year – both in hot […] LEGGI TUTTO
These Bourbon Brown Sugar Cupcakes are inspired by the flavors of Derby Pie, which is often served during the Kentucky Derby. Brown sugar cupcakes have a bourbon-walnut praline center, and they’re topped with rich bourbon-spiked chocolate buttercream.
The Kentucky Derby is held the first Saturday in May each year. And as a dyed-in-the-wool southerner I can’t let it pass by without celebrating it with food. I’ve said it before – I’m not really a follower of thoroughbreds, but I am a huge fan of the food that surrounds Derby Day!
This cupcake recipe starts with a brown sugar cake batter, which has a healthy dose of bourbon in the mix. A bourbon-walnut praline filling is baked right into the cupcake. Which gives it something akin to a ‘bourbon ball‘ center. Chocolate buttercream – again – spiked with bourbon, has truffle-like flavor and consistency. Toasted walnuts and mini chocolate chips give a nod to it’s inspiration – Derby Pie. Have you heard of it?
Inspired by Derby Pie
To understand the inspiration for this cupcake, you first need to know about Derby Pie. It’s a famous dessert that originated in Louisville, Kentucky. Rich and decadent, it’s typically made with a filling of chocolate chips, walnuts, and bourbon. (Think pecan pie family, but with chocolate and walnuts.) While Derby Pie is not an official dish created specifically for the Kentucky Derby, it has become strongly associated with the event.
The Derby Pie recipe was created in the 1950’s by the Kern family, who own Kern’s Kitchen in Louisville. They are highly protective of their secret family recipe and the confection’s trademark name, which is why you probably won’t ever find a copycat recipe for it here.
Make the Bourbon Walnut Praline
Mix up the bourbon walnut praline filling first, since it needs to be refrigerated before use. Combine the following until well blended: toasted chopped walnuts, vanilla wafer crumbs, brown sugar, cocoa powder, corn syrup (or honey), and bourbon, of course. Put it in the refrigerator while you make the cupcakes.
Bourbon Buying Tip: Use a Kentucky bourbon that you like to drink. Or, something with a pleasing fragrance. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.
Make the Brown Sugar Cake Batter
Mix together dry ingredients in a large bowl: flour, baking powder, cinnamon, allspice, nutmeg, and salt. Cream together butter and brown sugar until fluffy, then add in egg one at a time. Alternate the dry ingredients with sour cream and bourbon. All of which results in a heavenly spiced fluffy cake batter.
Divide the batter between cupcake liners using a trigger ice cream scoop (such as this one). Then, with a teaspoon measure, scoop the chilled walnut praline mixture on top of each scoop of cake batter. Press the praline mixture down into the batter with the back of the teaspoon. Next, gently swirl the cake batter over the praline. Use a butter knife for this – it works well! (See video for this action.)
Bake and Cool
Bake the cupcakes in a preheated 350°F oven for about 18 minutes. When they’re done, the cupcake tops will be cracked and the filling will have bubbled up a little. Cool the cakes completely on a wire rack before frosting.
Make the Chocolate Bourbon-Spiked Buttercream
Cream together room temperature butter with confectioners’ sugar. Then add melted unsweetened chocolate (the Baker’s Bar kind) and 2 tablespoons of bourbon. If you can’t find unsweet chocolate, you can use bittersweet chocolate as a substitute. Beat everything together until thick and consistently chocolate-hued. Add in whole milk a little at a time to thin the mixture, then whip until light and fluffy.
Frost the Cupcakes
Immediately transfer the frosting to a large piping bag fitted with a French piping tip (open star, Ateco #828). Pipe one swirl of frosting onto each cupcake and immediately sprinkle on chopped walnuts and mini chocolate chips.
Note: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!
Garnish your Bourbon Brown Sugar Cupcakes with black cocktail cherries. Although, this can be optional. But it’s such a nice touch. And it’s a nod to the popular Old Fashioned cocktail, made with bourbon and muddled cherries. Find them for purchase right here!
And if you’re all in for the Derby theme, then you can find the cute equestrian cocktail picks I used right here.
I can’t help but think these would be great for Father’s Day as well. But with their bourbon ball-like centers and lightly spiced brown sugar cake? Also fall and winter holidays. (I know, too soon!)
If you’re looking for something rich, decadent, and uniquely southern – then this may be the ticket. Make them for Derby Day, Father’s Day, or for the bourbon enthusiast/aficionado in your life. Or if you’re always looking ahead (like me!) bookmark them for holiday fare. Because nothing says special occasion like a sweet treat infused with good ol’ Kentucky bourbon.
Related Recipe: Derby Pie Truffles
Bourbon Brown Sugar Cupcakes
Heather Baird
These Bourbon Brown Sugar Cupcakes are inspired by the staple dessert of the Kentucky Derby: Derby Pie. Brown sugar cake batter is infused with bourbon, and filled with a bourbon walnut-praline mixture – flavors and textures that resemble a classic bourbon ball. The bourbon-spiked chocolate buttercream makes these truly decadent, and worthy treat for watching the most exciting two minutes in sports. However, you don’t have to be a Derby fan to make these cupcakes.See recipe notes for no-alcohol suggestions.
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Prep Time 20 minutes minsCook Time 18 minutes mins30 minutes cooling time 30 minutes minsTotal Time 1 hour hr 8 minutes mins
Course DessertCuisine American, Southern United States
Servings 16
EquipmentDecorator piping tip Ateco #828Piping bag
Ingredients US CustomaryMetric Bourbon walnut praline filling1/4 cup chopped walnuts toasted1/4 cup vanilla wafer crumbs3/4 teaspoon unsweet cocoa powder1/4 cup confectioners’ sugar1 teaspoon light corn syrup or honey1 tablespoon Kentucky bourbonBrown sugar cupcakes2 cups cake flour2 teaspoons baking powder1 1/2 teaspoons ground cinnamon1/2 teaspoon allspice1/4 teaspoon grated nutmeg1/4 teaspoon fine grain sea salt1/4 cup unsalted butter at room temperature3/4 cup light brown sugar2 large eggs3/4 cup sour cream1/4 cup Kentucky bourbonBourbon chocolate buttercream4 oz. unsweet chocolate chopped1/2 cup unsalted butter at room temperature2 cups confectioners’ sugar2 tablespoons Kentucky bourbon1/4 cup whole milk or cream1/4 cup chopped walnuts toasted3 tablespoons mini chocolate chips16 black cocktail cherries such as Amarena or Luxardo cherries
Instructions Bourbon walnut praline fillingCombine the walnuts, vanilla wafer crumbs, cocoa powder, and confectioners’ sugar in a bowl. Whisk to combine. Add the corn syrup and bourbon. Mix well with a rubber spatula until well blended. Refrigerate the mixture while you make the cupcakes.Brown sugar cupcakesPreheat the oven to 350°F. Line cupcake pans with 16 paper liners.In a large mixing bowl, whisk together the flour, baking powder, cinnamon, allspice, nutmeg, and sea salt. Set aside.In the bowl of an electric mixer, cream together the butter and brown sugar. Add the eggs in one at a time. Mix well after each addition.Add 1/3 of the dry mixture to the creamed mixture and beat until just combined. Add half of the sour cream and all of the bourbon to the batter; beat until just combined. Add in another 1/3 of the dry flour mixture; mix again. Add the remaining sour cream; mix until just combined. Finally, add the last 1/3 of the flour mixture and beat until a fluffy consistent batter is achieved, about 2 minutes.Portion the batter into the prepared cupcake tins (use a trigger ice cream scoop if you have one, or 1/4 cup measure). Remove the bourbon walnut praline filling from the refrigerator and scoop it by the level 1 teaspoonful. Place one teaspoon of the filling on top of each portioned cup of batter. Press the filling down into the batter using the back of the teaspoon, or with a butter knife. Gently swirl the batter over the filling (see video for this action).Bake for 18-20 minutes, or until the cupcakes are well risen, the tops are slightly crackled. Let cool in the pans 5 minutes, and then remove to a wire rack to cool completely.Bourbon chocolate buttercreamPlace the chocolate in a microwave-safe bowl and heat in 1 minute increments at 100% power, stirring well in between heatings, until the chocolate is melted and smooth. (About 2 minutes total time.) Set aside to cool slightly.Place the butter in the bowl of an electric mixer and beat on high speed until creamy. Add the confectioners’ sugar and mix on low speed at first, then medium speed, until the mixture is crumbly and partially combined. Add in the cooled melted chocolate and the bourbon. Mix again until a thick consistently chocolate frosting is achieved. Add milk and beat until light and fluffy. If mixture seems thick, add additional milk 1 tablespoon at a time until it comes to piping consistency.Immediately transfer the buttercream to a piping bag fitted with a large open star tip (also called French piping tip, or Ateco #828). Pipe one swirl on top of each cupcake. Sprinkle with walnuts and mini chocolate chips. Add one cocktail cherry to each center swirl of frosting.Store cupcakes air tight in a cupcake keeper, or well covered with plastic wrap.
NotesWhat to expect: These cakes are rich with a sturdy brown sugar cake base filled with bourbon walnut praline. The center tastes like a classic bourbon ball. The frosting is rich and deeply chocolaty. When first assembled, you may have a slight boozy note of alcohol from the frosting, but the next day the bourbon will have mellowed and all that’s left is the nuanced flavors of the bourbon.
No Alcohol Version: It’s difficult to find a good replacement for bourbon in baking recipes. My choice is apple juice (no sugar added) mixed with a little bourbon vanilla extract. For this recipe, replace the bourbon in the filling with 1 tablespoon apple juice, and 1/4 teaspoon vanilla extract. For the cake portion, replace the 1/4 cup bourbon with 1/4 cup apple juice with 1/2 teaspoon vanilla extract. For the buttercream, simply omit the bourbon and replace it with 1 teaspoon vanilla extract.
Pipe Swiftly: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!
What Kind of Bourbon: Use a Kentucky bourbon that you like to drink. Or, something with a fragrance that you find pleasing. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.
Keyword bourbon balls, bourbon chocolate buttercream, brown sugar bourbon cupcakes, brown sugar cake, Derby Day recipe, derby pie cupcakes, Kentucky bourbon, Kentucky Derby recipe, walnut praline filling
You may also enjoy: LEGGI TUTTO
The classic mojito cocktail gets a dessert makeover with these fresh-tasting Mojito Cupcakes. They’re infused with zesty lime flavor, fresh mint, and rum.
As the days get longer and warm weather settles in, I find myself craving something fresh and zesty to match this sunny season. These Mojito Cupcakes are just the thing! They’re bursting with flavors of lime zest and fresh mint. There’s something unique and refreshing about using real mint leaves in the batter. It infuses the cupcakes with a genuine herbal essence that simply cannot be replicated with extracts. I’m tempted to call them gourmet, if cupcakes can be considered as such.
The lime Swiss meringue buttercream topping is delicately flavored with lime zest and lime juice. This meringue-based frosting is less sweet than American buttercream and so silky smooth. It really is a wonderful complement to the moist mojito cupcake.
The mojito is a beloved Cuban punch that is now mostly served as a highball drink. It has a rich history dating back to the 16th century. Originating in Havana, this zesty cocktail is crafted with rum, sugar, lime juice, soda water, and mint leaves. (Read more about the history of the mojito right here.) Its crisp and invigorating flavor has made it a favorite the world over.
Make the Mojito Cupcake Batter
First, cream together the butter and sugar until light and fluffy. Add eggs, and then incorporate freshly grated lime zest, finely chopped mint leaves, and a splash of rum into the mixture. Alternate the dry ingredients (flour, baking powder, salt) with sour cream to create a smooth and flavorful batter. The sour cream keeps this cupcake super moist and adds a nice tang!
Bake at 350 325°F
Unlike most cupcake recipes, these mojito cupcakes are baked at a slightly lower temperature of 325°F to ensure they remain moist and tender. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cupcakes
Once baked, the cupcakes should be pale on top with light speckling from the fresh mint. Transfer the cupcakes to a wire rack to cool completely. Next, get started on the Swiss meringue buttercream.
Make the Lime Swiss Meringue Buttercream
Cook the egg whites and sugar over a double boiler until the sugar dissolves and the mixture reaches between 140-160°F. Egg whites are considered fully cooked at about 144°F and the sugar should be melted by the time it reaches that temperature. But you can test the mixture by rubbing it between your fingers. If you feel sugar granules, keep cooking. If not – it’s ready! Beat the mixture in a mixer fitted with the whip attachment until stiff peaks form.
Switch to the paddle attachment, then gradually add room temperature butter one cube at a time. Using the paddle attachment knocks out the air bubbles in the buttercream and makes the frosting silky-smooth for piping and frosting.
Add Lime Zest and Lime Juice
Add freshly grated lime zest, lime juice, and a touch of green food coloring to the bowl. Mix well until a consistent lime green hue is achieved. Chefmaster Neon Brite Green Food Color is a great choice for that signature mojito green color. Omit the food color if you prefer, and you’ll have a buttercream that is lightly speckled with green lime zest throughout – still very pretty!
Frost the Cupcakes
Once the cupcakes are cooled, top them with a generous swirl of lime Swiss meringue buttercream. Use a large closed star piping tip to achieve beautiful swirls and peaks. (Ateco #849) Or, if you’re not into piping, just dollop on a big scoop of frosting and swirl it around with the back of a spoon.
Garnish the Cupcakes
Decorate the mojito cupcakes with some sweet, edible flourishes. Sprinkle white nonpareils over each cupcake for a sparkling, bubbly effect. They also give the cakes a satisfying sugar crunch! Then, crown each cupcake with a fresh mint sprig. Add the mint just before serving – it will wilt over the course of a few hours.
These cupcakes have wonderful, complex flavor thanks to the fresh mint in the batter. It’s so different than the flavor of mint extract (which can be overpowering). These cupcakes are zesty, herbaceous, and fresh-tasting.
With their unique lime-mint-rum flavor, they definitely fall in the ‘gourmet’ category. I could see these being served at cocktail parties and other formal events, such as wedding receptions and even corporate events. But that doesn’t mean they’re not ideal for casual affairs, like outdoor barbeques, beach parties or lounging at the lake.
These are a must for mojito cocktail-lovers. They really capture the essence of the cocktail, but in cake form! Enjoy!
Related recipe: Coconut Lime Margarita Cake
Mojito Cupcakes
Heather Baird
Mojito Cupcakes are inspired by the classic highball cocktail. Made with fresh mint, lime zest, and rum in the cake batter. A tall swirl of lime Swiss meringue buttercream is the crowning touch to each cake, with a sprinkle of white nonpareils to mimic the drink’s bubbly nature. This recipe calls for 1/2 cup fresh mint, which can be confusing to measure – so here’s how. Pick mint leaves from their stems and lightly pack them into a 1/2 cup measure, then chop them finely. You’ll also need 3 fresh limes for the lime zest and lime juice. However, sometimes limes from the grocery store are not juicy and too dry to yield enough juice. If this happens to you, bottled lime juice will work well as a replacement for fresh. Please note these cupcakes bake at a lower temperature of 325°F.
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Prep Time 20 minutes minsCook Time 35 minutes mins1 hour cooling time 1 hour hrTotal Time 1 hour hr 55 minutes mins
Course DessertCuisine American, Cuban
Servings 12
EquipmentCupcake pan12 paper cupcake linersDecorator piping bag disposable or reusablelarge closed star piping tip such as Ateco #849
Ingredients US CustomaryMetric Cupcakes1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon fine grain sea salt1/2 cup unsalted butter at room temperature1 cup granulated sugar2 large eggs3 tablespoons rum light or dark2 teaspoons lime zest from 1 lime1/2 cup fresh mint finely chopped1/2 cup sour creamLime Buttercream and Decors5 egg whites1 cup granulated sugar2 cups unsalted butter at room temperature (4 US sticks)4 teaspoons lime zest from 2 limes3 tablespoons fresh lime juice1/4 teaspoon neon Green soft gel food color I used Chefmaster brand3 tablespoons white nonpareils or Swedish pearl sugar12 fresh mint sprigs
Instructions CupcakesPreheat the oven to 325°F. Line a cupcake tin with 12 paper liners.Whisk together the all-purpose flour, baking powder and salt in a medium bowl.In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition.Add the rum, lime zest and chopped fresh mint. Mix well to combine.Add the flour mixture alternating with the sour cream to the creamed mixture. Mix well after each addition. Begin and end with the flour mixture.Portion the batter evenly between the cupcake cavities and bake for 18-20 minutes, or until a toothpick tester inserted in the center of a cupcake comes out clean.Cool in the pans for 3 minutes, then transfer to a wire rack to cool completely. Meanwhile, prepare the lime buttercream.Lime ButtercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (140-160°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and smooth, about 5 minutes.Mix in the lime zest. With the mixer running on low speed, add in the lime juice one tablespoon at a time. Add the green food color and mix again until a consistent green hue is achieved. Scrape down the bowl and mix again briefly.Transfer the buttercream to a piping bag fitted with a large open star piping tip, such as Ateco #849. Top each cupcake with a large swirl of the buttercream.Immediately sprinkle on the white nonpareils. Add fresh mint sprigs to each cupcake just before serving.
NotesWhat to expect: These cupcakes have wonderful, complex flavor thanks to the fresh mint in the batter. It’s so different than the flavor of mint extract. These cupcakes are zesty, herbaceous, and fresh-tasting. The rum in the batter bakes out, leaving behind the flavor of rum but none of the booze. The Swiss meringue buttercream is lightly sweet and tangy with fresh lime zest. The nonpareils can be optional, but provide texture with their sugar crunch.
Storage: Store leftover mojito cupcakes in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for the best flavor and texture.
Keyword cockail-inspired cupcakes, fresh lime, fresh mint, fresh mint leaves, gourmet dessert, lime Swiss meringue buttercream, lime zest, Mojito Cupcakes, mojito cupcakes recipe, rum
You may also enjoy: LEGGI TUTTO
Made with full-bodied red wine, Chocolate Red Wine Cupcakes have rich, intense flavor. They’re the perfect date night dessert or a sweet ending to a special occasion meal.
There’s a reason why chocolate and red wine go together so well in desserts. Separately, each have bold flavors with lingering subtleties. Like, floral and berry notes, plum and molasses – just to name a few. And both will compete for your palate’s attention, so pairing them can be tricky. (I’ll leave that to the sommeliers!) However, when married in sweet confections, the great equalizer and balance-giver is sugar. It tamps down the astringency of tannins in both ingredients. It rounds out sharpness and brings forward the bright fruity notes in red wine. The two become complementary, highlighting red wine’s sophisticated flavor.
These cupcakes begin with a dark cocoa cake batter enriched with red wine. The baked cakes are filled with simple three ingredient red wine ganache. Then, they’re topped with a big swirl of naturally wine-hued red wine buttercream. While these Chocolate Red Wine Cupcakes are not health food, it’s worth noting that both dark chocolate and red wine have long been celebrated for their heart-healthy attributes. Healthy or not, these must be the most antioxidant-rich cupcakes I’ve ever made!
What are Tannins? Tannins are found in plants and naturally occur in nature. In wine, chocolate, coffee, and tea, they are often perceived as a sensation of dryness and bitterness.Tannins also have antioxidant and antimicrobial properties.
Choose a Full Bodied Red Wine
Any red wine with more than 13.5 percent alcohol is considered a full-bodied wine. In general, these wines have more concentrated flavors and higher tannin content. Use your favorite dry merlot, cabernet sauvignon, zinfandel, or syrah. I used merlot.
Three Ingredient Red Wine Ganache Filling
Chop 4 oz. (or, 1 Baker’s bar) of milk or semisweet chocolate and place it in a heat-proof bowl. Add in 1/4 cup red wine and heat for 1 minute in the microwave. Allow the mixture to stand for one minute, then whisk together until a shiny ganache forms. While the ganache is still hot, finish it with 2 tablespoons of unsalted butter. This will give the ganache a smooth silky texture. Set aside while you make the cupcakes.
Note: This ganache will be quite sharp in flavor, with some bitterness. This is by design. It tastes much milder as a cupcake filing, yet punches up the overall red wine flavor. I prefer using milk chocolate for this component because of its sweetness, but semisweet chocolate will work just fine, too.
Make the Chocolate-Red Wine Cupcake Batter
Combine the dry ingredients in a large bowl by sifting together the flour, dark cocoa powder, salt, and baking soda. Whisk together so everything is combined and well dispersed.
Next, cream butter, granulated sugar, and eggs together using a hand mixer. Add in a little sour cream to keep the cake’s texture moist. Then add half of the cocoa mixture on top of the cream mixture and mix until just combined.
Add 1/2 cup of red wine to the mixture, then beat to combine. Follow up with the last of the dry ingredients and mix again until just combined.
Portion the cupcakes into liners with a standard size trigger ice cream scoop (or by the level 1/4 cups). My yield was about 15 cupcakes. Bake until domed and a toothpick tester comes out clean, then cool completely.
Fill the Cupcakes with the Ganache
By the time your cupcakes are cooled, the red wine ganache made earlier has probably set up a little. If so, microwave it at 10 second intervals until pourable. Cut a little divot from the top of each cupcake using a paring knife (see video for action of this) and fill it with a spoonful of ganache. Trim the cake piece flat and replace it over the hole.
Make the Red Wine Buttercream
My favorite part! This buttercream is so delicious, I could eat loads of it straight from the bowl. Start with two cups or red wine, and simmer it on the stove top until reduced to 1/4 cup (about 20 minutes). Your house will probably smell like a winery the entire time, but that’s not entirely a bad thing.
Once the wine is reduced, let it cool completely. Then, cream butter, confectioners’ sugar, and the wine reduction in the bowl of an electric mixer.
Beat until fluffy and well combined. The frosting will have a naturally light red/wine colored hue which will oxidize and darken as it stands. Your frosting may be more red or more pink hued depending on the red wine you use.
Pipe a generous topping of red wine buttercream onto the filled cupcakes. You should have plenty enough for a nice double swirl on each.
Embellish
I decorated these cakes with a mix of gold dragees. I love the look! However, the larger ones are a bit hard to chew. You have to – sort of – hold them in your mouth to soften before they dissolve enough to chew. Next time, I think I will opt to use just the smaller ones. If you’d like to purchase some, you can find them here.
If you serve these chocolate red wine cupcakes soon after filling and frosting them, the ganache may still be liquid in the centers. It will set over the course of about an hour, and have a smooth truffle-like consistency. They are delicious both ways!
If you’re keen on making these, check out my video to help you along. There are a few steps, but all are pretty straight-forward.
Related recipe: Artisan Red Wine Soft Caramels
Chocolate Red Wine Cupcakes
Heather Baird
These Chocolate Red Wine Cupcakes are truly special-occasion worthy. They add a touch of sophistication to any event: weddings, showers, birthday parties, Valentine’s Day. You can even make them a sweet addition to a cheese and wine-themed charcuterie board. Choose a full-bodied red wine for this recipe, such as merlot, cabernet sauvignon, zinfandel, or syrah. For the buttercream, the wine will need to reduce on the stove top for about 20 minutes, which will temporarily make your kitchen smell like a winery – but that’s not entirely a bad thing!
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Prep Time 35 minutes minsCook Time 16 minutes minsTotal Time 51 minutes mins
Course DessertCuisine American
Servings 15 cupcakes
Equipmentcupcake pans one or more15 cupcake linersdisposable piping baglarge closed star piping tipTrigger ice cream scoop
Ingredients US CustomaryMetric Red wine ganache4 oz. chopped milk chocolate or semisweet chocolate1/4 cup red wine2 tablespoons unsalted butterChocolate red wine cupcakes1 cup all-purpose flour1/2 cup unsweet dark cocoa1/2 teaspoon fine grain salt1/2 teaspoon baking soda1/2 cup unsalted butter at room temperature1 cup granulated sugar2 large eggs at room temperature1/4 cup sour cream1/2 cup red wineRed wine buttercream2 cups red wine1 cup unsalted butter at room temperature4 cups confectioners’ sugarGold dragees optional
Instructions Red wine ganachePlace the chopped chocolate in a microwave-safe bowl and add the red wine. Microwave at 100% power for 1 minute. Allow the hot mixture to stand for 1 minute.Whisk the two ingredients together until a shiny ganache forms. While the mixture is still hot, add the 2 tablespoons of butter and whisk until melted and combined. Set aside.Chocolate-red wine cupcakesPreheat the oven to 350F. Line cupcake tins with 15 paper liners.In a large mixing bowl, sift together the flour, cocoa powder, salt, and baking soda.In the bowl of an electric mixer, cream together the butter and granulated sugar until light and fluffy. Add the eggs and mix again. Beat in the sour cream.Add half of the dry cocoa/flour mixture to the creamed mixture. Beat until just combined. Add the 1/2 cup of red wine and beat until well incorporated. Add the remaining dry ingredients and beat again until just combined. Scrape down the bowl to make sure everything is well mixed.Using a trigger ice cream scoop, or a 1/4 cup measure, portion the batter into the cupcake liners. Bake 15-17 minutes, or until cupcakes are domed and a toothpick tester comes out clean.Let cupcakes cool in the pans 5 minutes, then transfer to wire racks to cool completely.Red wine buttercreamPlace the red wine in a saucepot and simmer over medium-high heat until reduced to about 1/4 cup. This will take about 20-25 minutes, more or less depending on your range. (When wine reduces by half, keep a close eye on it.) Remove from the heat and transfer to a bowl or small pitcher to cool completely.In the bowl of an electric mixer, cream the butter until smooth. Add confectioners’ sugar 1 cup at a time, mixing well after each addition. Add the cooled wine reduction and beat until light and fluffy, and the frosting’s color is consistent throughout. (Buttercream may appear light, but will darken over time.)Transfer the frosting to a piping bag fitted with a large closed star tip.Assemble the cupcakesStir the ganache that has been standing at room temperature. If it has thickened, microwave it for 10-15 seconds until loose and pourable.Cut a small divot from the center of each cupcake and save the cut-out cake pieces. Fill each cupcake with a small spoonful of the red wine ganache, about 1/2 tablespoon. Trim cake pieces flat and place over the filled holes. (See video for action.)Pipe a double swirl of red wine buttercream onto a cupcake. Immediately top with dragees, if using. Repeat with remaining cupcakes.Keep cupcakes in an air-tight cupcake keeper. Or, allow cupcakes to stand uncovered until the buttercream crusts, about 30 minutes, before covering them with plastic wrap.
NotesWhat to expect: Soft dark chocolate cupcakes hold a punchy hit of sharp red wine ganache inside, with a topping of sweet, fruity red wine buttercream that brings balance to the confection.
Ganache can be optional: These cupcakes are good with or without the ganache. The ganache makes them a more grown-up treat, as it is the only element where the alcohol in the red wine doesn’t completely cook out.
Ganache will set: If you serve the cake soon after filling and frosting, the ganache may still be liquid. The ganache will set over time for a smooth truffle-like texture.
Keyword chocolate red wine cupcakes, dark cocoa powder, merlot, red wine, red wine buttercream, red wine chocolate cake, red wine cupcakes, red wine reduction, semisweet chocolate, valentine’s day dessert, wedding cupcakes
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Peach Bellini Cupcakes are studded with diced fresh peaches, filled with champagne pastry cream, and topped with swirls of fluffy peach buttercream. Cheers!
Peach season is almost here, and I was lucky enough to get my hands on some fresh peaches a little earlier than usual. Once plucked, there’s a short window of time to enjoy them before they wrinkle up and spoil. So, needless to say, I was pressed to use them quickly. As a result, last Sunday we had peach tea with our brunch and Peach Melba for dessert. Then, the idea for these Peach Bellini Cupcakes came to me as another way to use up fresh peaches. However, you don’t have to use fresh peaches in this recipe – canned are fine too!
These cupcakes taste absolutely celebratory. Champagne (or prosecco) infuses the cakes and their pastry cream centers. Diced peaches float throughout to cake, and a swirl of fluffy peach buttercream is the finishing flourish.
Make the batter.
Start by creaming the butter and sugar together. I used a hand mixer and things turned out just fine. Then add flour and champagne alternately. As usual, begin and end with the flour to build the best texture.
Dice the peaches.
Chop fresh peaches fine, to about 1/4 inch dice. You’ll need 2/3 cup of diced peaches, which is about 1 1/4 medium-sized fresh peaches. Again, canned peaches are just fine to use here. Just pat them dry before chopping them and adding them to the recipe.
Add the peaches to the batter and mix them in using a rubber spatula. If using canned peaches, which aren’t as firm, use a folding motion so they don’t tear or break down.
Lighten the batter with egg whites.
Yes – it’s an extra step, but whipped egg whites make the base of this cupcake spongy and soft. Fold them in carefully. Hastily stirring them in will deflate the batter and decrease your overall yield. Mindful, careful folding of the egg whites gives the cupcake a sponge cake texture that holds up well to fillings and frostings.
Line cupcake tins with papers, and then portion out the batter using a trigger ice cream scoop. I ended up with about 18 cupcakes.
Bake at 350F for 15-18 minutes, or until a toothpick tester comes out clean. Then cool them completely on a wire rack.
Champagne pastry cream.
Ah, my favorite element of this confection! Champagne pastry cream is so delicious and smooth – and it’s not too hard to make. Prepare it a day ahead and store it in the refrigerator, if you have time constraints.
Core the cupcakes using a small paring knife, and save the cut out piece. Fill each cupcake with about 1 1/2-2 tablespoons of champagne pastry cream. Using the same paring knife, cut the reserved cake pieces flat to create a ‘lid’ and cover the pastry cream with it.
Peachy hues.
The peach-flavored frosting was a color experiment gone right! I wanted it to not only have the flavor of peaches (thanks to LorAnn peach flavoring oil), but the color variation as well. So I whipped up some orangey-peach buttercream and painted two lines of red gel food color inside a piping bag. After the bag is loaded with the buttercream and piped, it creates a pleasing swirl reminiscent of peach peel.
See the recipe for further instruction, and for the brand and color of gel food color I used to achieve this effect.
Bubbly!
This isn’t the first time I’ve added white nonpareils for a bubbly appearance (see this Cherry Limeade Cake). It’s just the perfect touch to evoke the feelings of a fizzy drink. Pipe the frosting onto a cupcake, and immediately add the white nonpareils. This buttercream crusts, so you must add the sprinkles immediately. If you wait too long, they’ll bounce right off!
Inspired by the Venice-borne cocktail made with champagne and peach puree, these Peach Bellini Cupcakes hold the same sparkling flavor. Bellini are often served as an accompaniment to creamy, salty or spicy foods. So these cupcakes would make a fine dessert after a big plate of alfredo pasta with focaccia. Or spicy bucatini. However, I think they go with everything. (Especially brunch.)
Related recipe: Homemade Peach Cobbler in a Cone
Peach Bellini Cupcakes
Heather Baird
Inspired by the Italian Bellini cocktail, these toast-worthy cakes will be the star of your next happy celebration. The cupcakes are infused with champagne or prosecco, and filled with chopped fresh peaches. This flavorful foundation holds pockets of champagne pastry cream inside. The cupcakes are topped with peach-flavored buttercream in peach-peel hues.This recipe calls for fresh peaches, but if they’re not in season, then canned peaches work just fine!For the frosting, you’ll need to purchase a small bottle of LorAnn peach flavoring oil. See links for resources. Or, instead of the oil, you may use 2 tablespoons of peach schnapps.This recipe yields 16-18 cupcakes, more or less depending on how carefully you fold the whipped egg whites into the cupcake batter.
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Prep Time 20 minutes minsCook Time 22 minutes mins1 hour cooling time 1 hour hrTotal Time 1 hour hr 42 minutes mins
Course DessertCuisine American
Servings 18
Ingredients Cupcakes6 large egg whites10 tablespoons unsalted butter at room temperature1 ½ cups granulated sugar2 cups all-purpose flour1 tablespoon baking powder1 teaspoon fine grain sea salt3/4 cup champagne or prosecco or other sparkling white wine2/3 cup fresh peaches 1/4″ dice or diced canned peaches Champagne pastry cream1/2 cup heavy cream divided2 tablespoons cornstarch1 whole egg2 egg yolks5 tablespoons granulated sugar1/2 cup champagne or prosecco2 tablespoons unsalted butter1 teaspoon vanilla extractPeach buttercream
Instructions CupcakesPreheat the oven to 350F. Line cupcake pans with 18 paper liners. Set aside.In the bowl of an electric mixer, beat the egg whites to stiff peaks; set aside.In another bowl of an electric mixer, beat together the butter and sugar until light and fluffy. In yet another bowl, sift together the flour, baking powder, and salt. Whisk to combine.Add the flour mixture to the creamed butter mixture alternately with the champagne. Stir in the chopped peaches.Fold 1/3 of the egg whites into the batter until incorporated. Then, fold in the remaining egg whites.Spoon the batter into the prepared cups. Bake for 18-22 minutes, or until a toothpick tester inserted near the center comes out clean. Cool for 5 minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.Champagne pastry creamIn a medium bowl, whisk together 1/4 cup of the heavy cream and the cornstarch. Whisk in the whole egg and egg yolks. Set aside.Combine the remaining heavy cream, sugar, and champagne in a saucepan; bring to a boil then remove from the heat. Pour 1/3 of the hot champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/heavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from the heat and beat in the butter and vanilla.Let cool to room temperature. Cover the surface of the pastry cream with plastic wrap so it doesn’t form a skin. Store in the refrigerator until ready to use.Peach buttercreamIn the bowl of an electric mixer fitted with the whisk attachment, beat together the butter and confectioners’ sugar. Add milk or cream a little at a time until the mixture is light, fluffy, and of piping consistency. Add the peach flavor and beat again until incorporated. Add 1-2 drops each of the neon yellow and neon orange food color to the buttercream. Beat until well incorporated, scraping down the bowl when necessary. Add more of each color to intensify the color, if desired. The end result should be a vivid orangey-peach color.Fit a disposable piping bag with a large French pastry tip. Squirt a little of the red food color in a condiment cup. Dip a kitchen-dedicated soft bristle brush into the red food color and paint a line of red food color inside the decorator tip and all the way up the length of the bag. Repeat this step directly across form the first painted line (you could use the piping bag seams for a guide, if your bag has two seams directly across from each other).On a scrap of parchment or paper towel, squeeze a little of the frosting out of the bag until the red color starts to show.AssemblyCore the cupcakes by cutting out a small divot in the centers with a paring knife; save the pieces. Transfer the pastry cream to a disposable piping bag and snip off 1/2 inch hole in the end. Fill each cupcake with about 1 1/2 to 2 tablespoons of the pastry cream. Trim the cut-out cake pieces flat to create “lids” and place them onto the filled divots.Pipe a swirl of frosting onto a cupcake and immediately sprinkle a pinch of the white nonpareils on top. Repeat this process with each cupcake until all of the cupcakes are frosted and sprinkled. Just before serving, add a fresh mint leaf to each cupcake.
NotesThe cake portion of this recipe is adapted from “Bellini Belle Cupcakes” from the book Intoxicated Cupcakes by Kate Legere (2011 Running Press). The buttercream recipe and champagne pastry cream recipe are both original to Sprinkle Bakes.
Keyword bellini cupcake, canned peaches, champagne pastry cream, fresh peaches, peach bellini cupcakes, peach cupcakes
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