I rarely drink alcohol, but I’ll gladly make an exception for these Chambord cupcakes. I tend to avoid drinking because it makes me feel out of control, and I get tipsy quickly — not a flattering look. Still, I’ve developed a fondness for the tiny liqueur bottles I find at the market. They’re small, inexpensive, and irresistible to collect until I find a way to use them in a decadent dessert.
On a recent trip, my partner joked with the cashier about my “drinking problem” as eight mini bottles rolled over the conveyor belt. I laughed it off and brought them home, deciding to start with Chambord. Its black raspberry flavor inspired a chocolate cupcake finished with a Chambord-infused ganache and a fresh raspberry on top. The combination creates a rich, balanced dessert where the raspberry liqueur complements the deep chocolate without overpowering it.
The cupcakes are moist and chocolate-forward, while the ganache adds a luxurious, glossy finish with a hint of fruit. These are ideal for anyone who prefers restrained sweetness and intense chocolate flavor. The raspberry garnish reinforces the Chambord note and makes for an elegant presentation.
Chocolate Cupcakes with Chambord Frosting
Yield: 24 cupcakes
Ingredients:
For the cupcakes
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup 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 coffee
For the frosting
18 ounces good-quality semi-sweet or bittersweet chocolate, chopped
1 1/2 cups heavy cream
4 tablespoons Chambord
Directions:
For the cupcakes
1. Preheat the oven to 350°F. Line standard muffin tins with paper liners and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla. With the mixer on low, slowly add the wet ingredients to the dry. Still on low, add the hot coffee and mix just until combined, scraping the bowl as needed.
3. Using a large scoop, divide the batter among 24 muffin wells, filling each about two-thirds full. Bake 18 to 22 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
For the frosting
1. Place the chopped chocolate in a large heat-safe bowl; set aside.
2. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Watch closely to prevent boiling over.
3. Pour the hot cream over the chocolate and let it sit for five minutes to soften the chocolate.
4. Stir gently, starting in the center and working outward, until the mixture becomes smooth and glossy. Let the ganache cool for about 15 minutes, then stir in the Chambord.
5. Allow the ganache to cool and thicken completely before piping, about two hours at room temperature. Alternatively, chill in the refrigerator for about an hour, checking frequently so it doesn’t become too firm.
6. Pipe the ganache onto the cooled cupcakes and garnish each with a fresh raspberry.
Notes:
– Cupcake recipe adapted from Ina Garten.
Follow Jamie on Instagram. We enjoy seeing what you bake! Be sure to tag @jamiemba and use the hashtag #mbarecipes when sharing your creations.