Pink Champagne Cupcakes
from Annie's Eats and Squirrel Bakes
For the cupcakes:
¾ cup unsweetened Dutch-process cocoa powder
¾ cup hot water
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1¼ tsp. coarse salt
1½ cups (3 sticks) unsalted butter
2¼ cups sugar
4 large eggs, at room temperature
4 tsp. vanilla extract
1 cup sour cream, at room temperature
For the ganache filling:
8 oz. bittersweet chocolate, finely chopped
1 cup plus 2 tbsp. heavy cream
4 tbsp. unsalted butter, cut into 4 pieces, at room temperature
For the frosting:
1 cup butter (2 sticks), room temperature
3 and 1/4 cup confectioner's sugar
3-5 tbsp. pink champagne
red food coloring
raspberry extract (optional)
Directions:
To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.
Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the ganache, place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan and bring to a boil. Once boiling, remove from the heat and pour over the chopped chocolate. Let stand about 1 minute. With a whisk, gently stir the chocolate and cream together in small circles. When the ganache has become smooth, whisk in the butter 1 piece at a time until incorporated. Transfer the bowl to the freezer or refrigerator to chill and thicken the ganache a bit. Whisk every 5-10 minutes to help it cool evenly. Once the mixture is slightly thickened and no longer runny, you are ready to fill the cupcakes.
To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife. Drop a spoonful of ganache into the center of each cupcake. Smooth out to make an even surface for the frosting.
To make the frosting, start by beating the softened butter int he bowl of a stand mixer on medium speed until light and fluffy.With the mixer on low, add in the sugar, one cup at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Once the sugar is fully added, beat on medium speed for an additional 3 minutes. Add in the pink champagne, a tablespoon at a time, until you reached the desired consistency and flavor you want. Add in a 1/8 to a 1/4 teaspoon of raspberry extract if using. I found it adds a nice hint of a fruity flavor. Add 1-2 drops of red food coloring until you reach the desired pink shade you want. I had neon pink food coloring and used that.
Decorate the filled cupcakes with frosting as desired.
