Ingredients:

  • 125g All-purpose flour
  • 150g Granulated sugar
  • 45g Dutch-process cocoa powder
  • 0.75 tsp Baking soda
  • 0.5 tsp Sea salt
  • 1 Large egg, room temperature
  • 120ml Full-fat sour cream
  • 60ml Neutral oil (Grapeseed or Vegetable)
  • 1 tsp Pure vanilla bean paste
  • 120ml Hot brewed espresso
  • 240ml Brut Champagne or Prosecco
  • 225g Unsalted European-style butter, softened
  • 350g Sifted confectioners' sugar
  • 0.125 tsp Fine salt

Instructions:

  1. Reduce the champagne: Pour 240ml champagne into a small saucepan over medium-low heat. Simmer until reduced to exactly 60ml. Set aside to cool completely.
  2. Bloom the cocoa: Whisk the Dutch-process cocoa powder into the hot espresso until smooth to release deep flavor compounds.
  3. Prepare the batter: Preheat oven to 350°F (175°C) and line a muffin tin. In a stand mixer, combine flour, sugar, baking soda, and salt.
  4. Add sour cream, egg, oil, and vanilla. Mix on low until combined.
  5. Incorporate liquids: Slowly stream the warm cocoa-espresso mixture into the batter. The batter will be thin. Fill cupcake liners 2/3 full.
  6. Bake: Bake for 20 minutes or until the tops spring back when lightly touched. Cool completely on a wire rack.
  7. Make the frosting: Beat the softened European-style butter until pale and fluffy. Gradually add confectioners' sugar and fine salt. Slowly whip in the cooled champagne reduction and optional pink food gel until silken and aerated.
  8. Decorate: Pipe the frosting onto cooled cupcakes using a large open-star tip.