
I’ve stated here on MBA that I don’t consume much alcohol, but I’m totally willing to make an exception for these Chambord Cupcakes. Ya see, I’m kind of a control freak and drinking sort of makes me feel a bit out of control. That and I’m also pretty much sloshed after a half of a beer which then leads to me talking all loud and stumbling around like a baby giraffe. Not. A. Pretty. Sight.
Although I don’t drink much, I have developed a bit of an obsession with the mini bottles of liqueur that I find at my local market. They’re all cute and tiny and at less than $3.00 a bottle, they’re cheap enough to stockpile until I find a way to work them into a decadent dessert.
On our last trip, Brian repeatedly joked with the cashier that I had a drinking problem as eight mini bottles of liqueur rolled along the conveyor belt. I’m fairly certain the cashier thought I was a complete lush or maybe she just was not in the mood for Brian’s sense of humor that afternoon. Either way I stashed my little brown bag of booze in my purse and inspected its contents on the way home. With five varieties to choose from, I knew I wanted to create something with Chambord first.
After a bit of brainstorming, I decided on a basic chocolate cupcake topped with a luscious Chambord infused ganache frosting. Since Chambord is essentially a black raspberry infused liqueur, I knew I could make the flavor of the Chambord really pop by finishing the cupcakes with a plump, red raspberry. The results were a rich, indulgent dessert with subtle nuances of Chambord that shined through the deep chocolate goodness. These Chambord Cupcakes are perfect for those of you that don’t typically fancy over the top sugar loaded treats. The moist cake coupled with the dark chocolate ganache frosting will put any chocolate lover into a state of pure chocolate bliss.
Chocolate Cupcakes with Chambord Frosting
Yield: 24 cupcakes
Ingredients:
For the cupcakes
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup freshly brewed hot coffeeFor the frosting
18 ounces good quality semi sweet or bittersweet chocolate; chopped
1 ½ cups heavy cream
4 tablespoons ChambordDirections:
For the cupcakes
1. Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
3. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.
For the frosting
1. Place chocolate in a large heat safe bowl. Set aside.
2. In a medium saucepan, heat heavy cream over medium heat until it just begins to boil. DO NOT walk away from the stove. The cream could boil over and you will be with a big mess to clean up.
3. Immediately pour hot cream over chocolate and let it sit for five minutes.
4. Begin stirring the cream with a wooden spoon or whisk starting in the center of the bowl and working your way outward. As you stir, you will see the cream and chocolate come together. Allow your ganache to cool for 15 minutes and stir in Chambord.
5. Allow ganache to cool completely and set up before piping (about two hours). You can also place the bowl into the refrigerator for about an hour, just be careful to keep checking on it so it doesn’t get too firm.
6. Pipe ganache onto cupcakes and garnish with fresh raspberry.
Notes:
- Cupcake recipe adapted from Ina Garten.
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{ 54 comments… read them below or add one }
I’m not much of a drinker either, but I do love desserts that include alcohol, especially chocolate ones! I can’t wait to try these.
I didn’t even know what Chambord is, but now I’ve got to get some, and I’ve got to make these cupcakes!
Now these are my kind of cupcakes! I adore Chambord, and the deep berry flavor sounds amazing with the dark chocolate cake and frosting.
Gorgeous and this flavor sounds great! I love French martinis!
Love these…Chambord makes anything better
It’s just one spectacular cupcake after another! Lovely.
Jamie, you had me at Chambord. These will be an excellent addition to the Sunday brunch buffet at the restaurant where I work! 8 desserts are a lot to come up with every week and I welcome every inspiration that comes my way. Thank you
OMG! You are too funny! I feel you on the not drinking because of being a control freak.
I do have to say that Chambord is ALWAYS an exception! lol I absolutely love Chambord! When I saw this post on Facebook I had to read. And I’m glad I did. I am definitely going to making these cupcakes!! Thanks for sharing this.
Normally I’m sort of “meh” about cupcakes but gosh darn it these sound incredible!!! Really, how can you not like these beautiful cakes!?!
First I want to say thank you for stopping over on my page. truly.
As I said in response to your comment, you guys are my hips new BFF.
Your photography, your recipes are “TIGHT” man.
I’m dying for chocolate and I open my reader and see this. Chocolate and chambord. Thank you for this.
These look amazing!!! I almost licked the screen. This recipe is definitely going into my “to make” file. Thank you for sharing!
Oh my my my..these look almost too pretty to eat. I too dont drink much(crazy things tend to happen)..but I would make the exception to down a few of the fabulous cupcakes!!!
Everything about this sounds like perfection. Dark chocolate and a bit of berry-flavored liquor thrown in? Classic and brilliant.
Oh my gosh that looks so SO good! The first shot just made me read each n every word of that recipe and its bookmarked already!
LOVE Chambord. This is a fabulous idea. I’ve actually been craving chocolate cake all night. It’s probably a good thing I don’t have any Chambord in the house right now or I might be preheating the oven. Someday soon, I need to try these though!
I love cooking with wine! I’m tipsy after 1 glass, like you, but it adds such a depth of flavor to soups, etc…
These are so beautiful!! Why can’t you be my neighbor and bring me one??
A decadent cupcake with a touch of sophistication! Berry and chocolate – my favorite chocolate combination!
I can see why these get you to indulge in a little alcohol;-) They look amazing!
Those look so pretty, I bet they were delicious as well.
The chocolate ganache looks wonderfully rich – LOVE the berry on top!
I am always buying mini bottles at the liquor store, too… Glad it’s not just me! I just love these cupcakes… They look perfectly decadent.
I cook so often with alcohol in both sweet and savory dishes that I’m sure I might be considered a big drinker which is so far from the truth. I don’t even drink my beloved wine unless it’s in the company of others but it also doesn’t mean I don’t have a well stocked liquor cabinet and Chambord has been a favorite of mine for years. And so has the combination of raspberry and chocolate so these are a sure winner. And beautiful to boot.
Those look amazing. The ganache looks perfect. I have to make them immediately
Wow these cupcakes look amazing and frosting with Chambord??? Yum! Def need to try this recipe!
So elegant! I want these in my life!
Hi Jamie,
I’m not familiar with Chambord, but now I must try it! I love berries and I love dark chocolate… these are perfect!
Your icing calls for good quality semi sweet or bittersweet chocolate. I’m wondering if you have a favorite brand? Is the Baker’s chocolate at the grocery store decent?
Would we need to refrigerate leftover cupcakes since there’s cream in the icing? (As if there would be any leftovers!)
Thanks, Jan
Fantastic idea to infuse the frosting with ganache. It adds a touch of elegance tothe decadence.
The only reason I constantly get mad and wish I was 21 is when I want to bake with alchohal, I often times plan on going to the store to buy some to put in a baked good then realize I’m not old enough.
but these look terrific, I will make them when I’m 21.
what a perfect looking cupcake! I love those little bottles, so perfect for baking.
These look *fantastic*. I’ve made a vanilla version of chambord cupcakes, but I infused the liquer into the cake itself. I will most definitely be trying this chocolate version you have here! Simply delicious!
Those look so sinful…
These look divine!
I love Chambord! A Chambortini is my go to drink with the girls. I can’t wait to add this to my repertoire! Thanks for taking in a little alcohol just to pass it on to us readers
I discovered this website, read this post, and pretty much immediately went out, bought Chambord and made a full batch of these for my wife and I. (Conveniently her birthday was this week so i didn’t look totally insane.) They turned out amazing!
I am not one to drink either, but I am all about jazzing up desserts with a little bit of flavoring!
I love all of your pictures, but these one are especially nice! Your cupcakes look beautiful!
I was all set to make these and went out in search of Chambord. Unfortunately, I can only find the $35-drink-some-while-you-wait-for-the-oven size. The liquor store said they carry everything the state will allow. Why on earth wouldn’t the state allow little airplane bottles of this stuff?? Is it THAT good?? I suppose. I think I have some Grand Mariner in the cupboard, I guess I’ll have to try those instead, thanks for posting those too
Oh that looks amazing!! Gorgeous photography.. and a state of pure bliss, what more could anyone really ask for?
Oh delicious!!!! I made Double Chocolate Stout Cupcakes last night with Irish Cream Buttercream Frosting (cake with Young’s Double Choc Stout beer and frosting with real Irish Cream). Posted those today! SOOOOO GOOD!
This is the cupcake of dreams. It is a beauty.
Would you consider linking this to a new group called Ina’s Garden. We opened today and we are looking for interesting Ina recipes.
I see you did the peanut butter and jelly bars. We are doing that the first Thursday of May when we all bake together. The third week is more generalized.
IF you would link it up, this is where and thanks.http://bizzybakesb.blogspot.com/2011/04/inas-garden-new-cooking-and-baking.html
Hi I have a quick question.
I made the frosting w/o the alcohol and it turned out quite lighter than in the pic, is it the chocolate u r using, the liquor, PS?
just wondering. I have been experimenting to get that sort of darkness n can’t. I did whipped mine maybe also the reason? Thanks a lot!!!
This frosting in the photo was not whipped. Whipping it will indeed make it lighter. I do use Photo Shop for minor adjustments, but nothing major.
-Jamie
Perfecto gracias!! I am going to try it again today, will let u know. THANKS SOOOO MUCH for ur website. I am trying to start a little business on the side, and your site has given me soooo many ideas!!!! thanks so much for sharing!
I made the base of this cupcake for another raspberry cupcake recipe. The other recipe wasn’t easily adaptable to dairy-free (necessary for a member of my family), and these came out DIVINE. [I just substituted almond milk with vinegar for the buttermilk] I put some raspberry danish dessert as the filling and topped with chocolate ganache and used raspberries (filled with ganache) to garnish. To die for. Soooooo delicious!
Ohmygoodness. BEST. CUPCAKES. EVER. And I won’t get to the ganache until tomorrow! It’s a good thing Mom’s got a broken foot on one leg and a fractured knee cap on the other, else she’d get up in the middle of the night and eat them before me. She said I can come take care of her ANYTIME!!
I hope you see this soon. I am having friends over Sunday, and I love this recipe for them, but will use Kahlua instead of Chambord. However, we will be playing cards and cupcakes are so messy. How do I convert this to a traditional cake? Thanks SO much!! Your blog is wonderful. S.
Thank you for this recipe! I have made these cupcake three times! Once in giant cupcake form! AMAZING!! Always a crowd favourite.
Hi ! You have amazing recipes and i am really tempted to try them out. I am from India and am unable to get some of the ingredients. In this lovely recipe I could not find chambord. Please suggest if i could replace it with anything else.
Well this sucks.
I baked these cupcakes.
I’m sure they taste fine, but they look disgusting.
Three of the cupcakes are completely flat. The rest are all over the place. And I needed them for a school arrangement, what a failure.
Embarrassing. For me, that is.
Enna-
I am so sorry to hear you had issues with the recipe. Definitely shoot me an email to jamie@mybakingaddiction.com if you want some help problem solving the outcome. Have a great weekend.
-Jamie
Your cupcakes are super pretty! Work of art!
*drool… They look scrumptious! I have a question though, how do you get your ganache so shiny? I love ganache but it never comes out shinny/glossy!
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