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YIELD 18-20 CUPCAKES
PREP TIME 20 MINUTES
BAKING TIME 18 MINUTES + COOLING AND FROSTING
TOTAL TIME 1 HOUR
INGREDIENTS
Artisan Mixer 10
Copyright © 2016 Gourmia. All Rights Reserved.
Heat your oven to 350˚F and line two cupcake tins with liners.
In a medium bowl combine the flour, cocoa flour salt, baking
powder, baking soda and espresso powder. In the bowl of your
stand mixer fitted with the paddle attachment, cream the butter and
sugar until creamy, about 2 minutes. Mix in the vegetable oil and the
eggs, one at a time until combined. Scrape down the sides of the
bowl and mix in the greek yogurt, vanilla extract and melted
chocolate. Scrape down the sides again and mix in the champagne.
Add the flour in two parts, until completely combined but be careful
not to over mix. Using a scoop, fill the lined cupcake tins until ⅔ full
and bake for 18 minutes or until a toothpick inserted in the center
comes out clean. Remove from the tins and cool completely on a
wire rack. Clean out your mixer bowl and paddle attachment and
replace on your stand mixer. On a low speed, mix the butter and
sugar until it is combined and starts to cream together. Pour in the
champagne and increase the speed to medium/medium high.
Continue to mix for 3-4 minutes for the buttercream to come
together. The color should turn white and the texture be nice and
light. Turn o the speed, add the melted white chocolate and mix
again for another minute on high. Scoop the buttercream into a
pastry bag with your choice of tip and pipe onto the cupcakes.
Makes approximately 20 to 22 cupcakes. Store in an airtight
container for 3-4 days.
2 CUPS UNBLEACHED,
ALLPURPOSE FLOUR
½ CUP COCOA POWDER
1 TEASPOON SALT
1 TEASPOON BAKING POWDER
½ TEASPOON BAKING SODA
¼ TSP INSTANT ESPRESSO POWDER
½ CUP 1 STICK UNSALTED BUTTER,
ROOM TEMPERATURE
1 CUP GRANULATED WHITE SUGAR
¼ CUP VEGETABLE OIL
3 LARGE EGGS, ROOM TEMPERATURE
⅓ CUP LOWFAT GREEK YOGURT
1 TSP VANILLA EXTRACT
6 OZ DARK CHOCOLATE
60% CACAO, MELTED AND
COOLED SLIGHTLY
½ CUP CHAMPAGNE OR
PROSECCO
½ CUP 1STICK UNSALTED
BUTTER, ROOM TEMP.
2 CUPS CONFECTIONERS
SUGAR
¼ CUP CHAMPAGNE OR
PROSECCO
2OZ GOOD QUALITY WHITE
CHOCOLATE, MELTED AND
COOLED SLIGHTLY