• Cooking Time: 18-20
  • Servings: 24
  • Preparation Time: 15


This recipe idea came to me by taking the three most tantalizing tastes that remind me of love. What is better than chocolate, strawberry's and champagne? So I took all three and thought of a creative way to make this into one of our most flavorful cupcakes.


  • Cupcakes:
  • ½ cup butter (softened)
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • ½ cup baking cocoa (Scharffen Berger preferred)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • ½ cup water
  • Filling:
  • 2 cups fresh strawberries pureed
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Champagne Frosting:
  • ½ Cup Butter – Room Temperature
  • 8oz Cream Cheese - Room Temperature
  • ¼ cup (or more) Champagne
  • Dash of Salt
  • 3 to 4 cups Powdered Sugar


  • Cupcakes:
  • Pre-heat oven to 350 Degrees (F).
  • Place 24 liners in cupcake pan.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla. In a separate bowl, combine flour, cocoa powder, baking soda and salt and whisk to blend.
  • In a third small bowl, combine buttermilk and water together and set aside.
  • Add dry ingredients to creamed mixture alternating with buttermilk mixture (be sure not to overbeat after flour is added).
  • Fill paper lined cupcake pan with large ice cream scoop.
  • Bake at 350 degrees (F) for 18 to 20 minutes.
  • Cool for 10 minutes before removing from pans.
  • Place on wire rack and cool completely before frosting.
  • Filling: Place small sauce pan on stovetop and put on medium heat, add strawberries and sugar, bring to slight boil.
  • In a separate small bowl, mix cornstarch and water until no lumps. Add cornstarch mixture to pan and keep on medium low heat for about a minute. Cool completely before use.
  • Champagne Frosting: With paddle attachment, cream butter and cream cheese together until smooth. Add salt and 2 cups powdered sugar. Slowly beat in until smooth, add champagne and mix. Add remaining sugar until smooth. Adjust sugar for consistency variances depending on desired outcome of frosting. Frost.
  • More Cupcake Recipes you may enjoy!

Author Credit: Annette Starbuck

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