A simple almond cupcake with white chocolate ganache filling topped with a sweet raspberry champagne buttercream. Champagne is totally optional…. but not really 🙂

White Chocolate Cupcakes with Raspberry Champagne Buttercream

Ooo la la! This is probably one of the most fancy recipes I’m posting. While white chocolate raspberry champagne cupcakes seems fancy with all the words and deliciousness added in, it’s not that hard to make. What makes it fancy is there are three parts to the recipe instead of two.

It’s a simple almond cupcake with white chocolate ganache filling and a raspberry champagne buttercream. Talk about mouthwatering goodness!

I love the combinations of these flavors. The simplicity of the cupcake with the smoothness of the white chocolate ganache paired with the burst of flavors in the buttercream of raspberry and a hint of champagne. This screams all things romance  and would make the perfect treat for your significant other. (You can even make it for the kids, just omit the champagne.)

I was really excited to make these boozy cupcakes. I haven’t made too many desserts with alcohol, but I’m off to a great start! These cupcakes scream romantic dinner date lit by candlelight followed by this amazing dessert which also pairs great with a glass of champagne. 😉 A great alternative to your typical Valentine’s Day dessert or a fantastic dessert to bring to a New Year’s Eve party!

Although, I could definitely see myself sharing a cupcake or two with my best friend on her couch and drinking champagne. Champagne is a drink of celebration, and I’m ok with celebrating all things including “making it through a Monday at work and I deserve this cupcake” kind of celebration. 🙂

If you are not an alcohol fan, it’s ok, you don’t have to add the champagne to still have a delicious cupcake.

So get your fancy pants on and head to the kitchen!

OTHER DESSERTS YOU MAY LOVE:

• White Chocolate Sparkling Cranberry Bundt Cake
• Mini Chocolate Raspberry Trifles
• Chocolate Covered Cherry Cupcakes
• Raspberry and Blood Orange Bundt Cake
• S’mores Whoopie Pies or S’mores Martini
• Chocolate Raspberry Cookie Sandwiches
• Lemon Blueberry Cupcakes
• Salted Caramel Chocolate Chip Bars
• Cinnamon Roll Cookies
• Lemon Raspberry Trifles
• Chocolate Strawberry Cake

5 from 3 votes

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White Chocolate Cupcakes with Raspberry Champagne Buttercream

White chocolate cupcake with raspberry champagne buttercream. The ultimate boozy dessert for any romantic occassion! Whip these up for Valentine's Day or an anniversary or share with friends at New Years for the ultimate celebration! 

Course Dessert

Servings 15 cupcakes

Ingredients

Cupcake

• 1 1/4 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp almond extract
• 1/3 cup buttermilk
• 3/4 cup granulated sugar
• 2 tbsp buttermilk
• 6 tbsp unsalted butter softened
• 3 egg whites

White Chocolate Ganache

• 1 cup white chocolate chips
• 1/4 cup heavy whipping cream

Raspberry Champagne Buttercream

• 1 cup raspberries
• 2 tbsp water
• 1/2 cup sugar
• 1/2 cup unsalted butter
• 1/2 cup shortening
• 4 cups powdered sugar
• 1/4 cup champagne
• raspberries garnish

Instructions

Cupcake

1. Heat oven to 350F. Mix egg whites, almond extract and 2 tbsp of buttermilk together and set aside.

2. In a separate bowl, cream butter and sugar together until fluffy. 

3.  Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining buttermilk.
   

4. Fill cupcake liners half full with batter and bake in a 350 degree oven for 15-17 minutes. Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.
   

White Chocolate Ganache

1. Heat heavy whipping cream until boils. Add in white chocolate chips and stir until smooth. Set aside to cool.

Raspberry Champagne Buttercream

1. In a small saucepan, add raspberries, water and sugar. Allow to boil stirring often for 7-9 minutes over medium heat until raspberries are completely broken down. 

2. Strain mixture to remove seeds. Set aside to cool. 

3. In a mixing bowl, cream butter and shortening together. Slowly add in powdered sugar a 1/2 cup at a time. 

4. After adding 2 of the 4 cups of powdered sugar, add in half the raspberry mixture, and champagne, and combine.

5. Finish adding the rest of the powdered sugar and the last of the raspberry mixture. 

Assembly

1. After cupcakes have cooled, use a cupcake corer or small spoon to take out make a hole for filling. 

2. Add in white chocolate ganache to the middle of the cupake. 

3. Pipe the frosting on top using a piping bag. Top with a raspberry. 

Recipe Notes

** To make the swirls like mine, I used a 2D tip. **

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