a couple people asked for the recipe, so i wrote it down! here ya go:
Dutch Cocoa & Blackberry Purée Cupcakes With Chèvre/Cream Cheese/Rosé Champagne Frosting, Topped With a Champagne-Soaked Blackberry
Ingredients for Dutch Cocoa & Blackberry Purée Cupcakes:
1 1/2 cups unbleached flour (I used King Arthur organic white flour)
1/2 stick unsalted butter, softened
2 teaspoons vanilla extract
1 cup sugar
2 extra large eggs
1/2 cup dutch cocoa (I used Droste)
1 cup hot, boiling water
1/3 cup blackberry purée (Take around 1.5 quarts of blackberries and mix in blender/food processor. Then strain blackberries through a sieve over a bowl/pot. I used a rubber spatula to push down on the mixture. Discard seeds.)
Ingredients for Chèvre/Cream Cheese/Rosé Champagne Frosting:
5 oz. cold unripened chèvre (I used Firefly’s Allegheny Chèvre)
3 oz. cold whipped cream cheese
About 3 tablespoons champagne (I used a standard rosé)
1 cup powdered sugar
About 1 tablespoon pure, organic honey (From my mom’s hives!)
1.5 cups rosé champagne
- Line cupcake/muffin pan with paper cups and preheat oven to 350 degrees.
- Mix the 1/2 cup dutch cocoa with the hot water into a medium-sized bowl, then set aside and let cool to room temperature.
- In large mixing bowl, whisk together flour, baking powder, and salt.
- In separate large mixing bowl, mix together butter and sugar until smooth. Then add eggs, one at a time, beating until smooth. Then, add vanilla extract.
- Add the flour, baking powder, and salt mixture in with the contents of the other bowl.
- Add the cooled cocoa mixture followed by the blackberry purée, and mix until smooth.
- Pour the batter into the cups until they are about 3/4 full and bake.
- Mix chèvre, cream cheese, champagne, honey, and powdered sugar until smooth. Use whisk to fluff.
- Place blackberries and champagne in a container and refrigerate overnight. When getting ready to decorate cupcakes, remove blackberries from container and allow them to sit in a separate bowl to dry.
Bake cupcakes through, until a toothpick comes out clean (not too long!). After cupcakes are cool, frost those suckers up and top it with a champagne-soaked blackberry. Then you’re done! And hopefully drunk, since I know you didn’t let the leftover champagne go to waste.
NOTE: CHILL the champagne before opening. Or else bad things will happen. Or maybe you’ll just shoot your eye out. …Or do. Eye patches are cool.
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