Chocolate & Strawberry Martini // Chocolate Cupcakes with Chambord, Strawberry & White Chocolate Buttercream Icing

Chocolate, Strawberry & Chambord Cupcakes

It was a Sunday afternoon and I remembered it was a work friend's birthday while I was standing in the fresh produce section in Coles. In one of my (admittedly often not amazing) split decisions I decided to make cupcakes to take into work the next day. Then came the inevitable "umm, what cocktail should I do?" and I only had Chambord at home.


I couldn't say no to three punnets of strawberries for $6, so Chambord and strawberries it was! And chocolate. Because chocolate and strawberries are like... And now the only example I can think of is Romeo + Juliet and that ended terribly, so maybe... Wine + cheese! Everyone I know likes wine and cheese! Even my friends who are lactose intolerant. They suck it up and take Lacteeze (those tablets that give you enzymes to digest lactose).

Anyway, I discovered a problem with doing this process backwards. Chambord cocktails that also sound like they'd be good in a cupcake are somewhat hard to come by, so this cupcake is a bit off brand for what I'm aiming for (I work in marketing so there's bound to be some marketing jargon thrown around sometimes). I came up with a Chocolate Covered Strawberry Martini to vaguely tie this into a cocktail. I know, I know, second post and I'm already failing the basic premise of my blog.

I don't think I'll even list the recipe since these are the only notes from Steve...

Notes from Steve:
I would never suggest a cocktail that has chocolate, strawberry and Chambord, haha. It’s not the 80s anymore!

¯\_()_/¯ So lesson learned and I'll be sticking with pre-selected cocktails for the foreseeable future (psst, Espresso Martinis are next!) but these cupcakes were still YUMMY.

Chocolate, Strawberry & Chambord Cupcakes

Chocolate, Strawberry & Chambord Cupcakes

Chocolate, Strawberry & Chambord Cupcakes

Chocolate, Strawberry & Chambord Cupcakes

Chocolate, Strawberry & Chambord Cupcakes

Chocolate, Strawberry & Chambord Cupcakes

Chocolate, Strawberry & Chambord Cupcakes


Chocolate Cupcakes with Chambord, Strawberry & White Chocolate Buttercream Icing
Makes 24-27 standard sized cupcakes

INGREDIENTS
Chocolate Cupcakes
  • 2 cups sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla bean paste (you can use extract but I like my vanilla fancy)
  • 1 cup boiling water
Chambord, Strawberry & White Chocolate Buttercream Icing
  • 1 cup unsalted butter, softened
  • 2 ½ cups icing sugar (or more, depending on desired consistency)
  • Pinch of salt
  • 170g white chocolate, chopped (NOT white chocolate chips or candy melts!)
  • ¼ cup heavy whipping cream
  • ¼ teaspoon vanilla extract

DIRECTIONS
To make the Chocolate Cupcakes:
  1. Line tins with cupcake cases. Heat oven to 175 degrees celcius.
  2. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  3. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
  4. Stir in boiling water (the batter will be very thin but this is right! I freaked out the first time I made it too).
  5. Fill cupcake cases 3/4 full of batter. I usually put the batter into a jug to make this easier.
  6. Bake cupcakes for approximately 20 minutes. They're done when a wooden skewer inserted into the middle of a cake comes out clean. 
  7. Cool on wire rack before icing.
  8. I also brushed them with some Chambord as they were cooling. 

To make the Chambord, Strawberry & White Chocolate Buttercream Icing:
  1. Put the chopped white chocolate into a small bowl. Heat the chocolate in 20 second increments in the microwave (watch it the first time to check how powerful your microwave is!) and stir. Continue to heat 20 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to cool.
  2. Sift the salt and icing sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.
  3. Measure the whipping cream into a cup and stir in the vanilla extract.
  4. With the mixer running on low speed, gradually pour the cream mixture the bowl.
  5. Once the cream mixture has been mixed into the frosting, fold in the melted (but cooled) white chocolate until incorporated.
  6. Increase the mixer speed to medium-high, and beat icing for another 3 minutes.
  7. Makes about 4 cups of icing, which was plenty to ice the 28 cupcakes my recipe made.
  8. I based it off a from Comfortably Domestic. Now, I also puréed a punnet of fresh strawberries with a splash of Chambord and then added it a bit at a time to the icing, mixing well in between to make sure the icing didn't get too watery and separate. I ended up adding most of it into the icing.

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