but i digress
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, softened2 teaspoons vanilla extract1 cup sugar 2 extra large eggs1/2 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!) 
——
Champagne-Soaked Blackberries:
~16 blackberries1.5 cups rosé champagne 
———————————-
CUPCAKES:
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.  
FROSTING: 
Mix chèvre, cream cheese, champagne, honey, and powdered sugar until smooth. Use whisk to fluff. 
BLACKBERRY TOP:
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. 

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!) 

——

Champagne-Soaked Blackberries:

~16 blackberries
1.5 cups rosé champagne 

———————————-

CUPCAKES:

  1. Line cupcake/muffin pan with paper cups and preheat oven to 350 degrees. 
  2. 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.
  3. In large mixing bowl, whisk together flour, baking powder, and salt. 
  4. 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.
  5. Add the flour, baking powder, and salt mixture in with the contents of the other bowl. 
  6. Add the cooled cocoa mixture followed by the blackberry purée, and mix until smooth.
  7. Pour the batter into the cups until they are about 3/4 full and bake.  

FROSTING: 

  1. Mix chèvre, cream cheese, champagne, honey, and powdered sugar until smooth. Use whisk to fluff. 

BLACKBERRY TOP:

  1. 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

  1. shyloveit reblogged this from fuckyeahcupcakes
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  5. pumpernickelandcoal reblogged this from fuckyeahqueerbaking and added:
    Oh god, yes.
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  11. contradiccion-pura reblogged this from fuckyeahcupcakes and added:
    mmmmm delicioso :d
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  15. ophelia5wims reblogged this from fuckyeahcupcakes and added:
    Oh my god these look decadent. I want to make these, but I can’t afford it at ALL.
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  19. iheartartography reblogged this from polarbearseatbabyseals and added:
    Sounds good i need this recipe
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