Stormbreaker Champagne Cupcakes
Updated: Jan 3, 2021
Stormbreaker Champagne Cupcakes
Cue Immigrant Song... Say goodbye & good riddance to 2020 with these champagne cupcakes inspired by Thor!
I'm a little disappointed in myself that it took me this long to think of a recipe for Thor, given that he's my second favorite. But, at least I got it in for 2020! These cupcakes have champagne in both the batter and the buttercream and are topped with lightning bolt decorations! So, bake up a batch of these to ring in 2021!
Servings: 24 Cupcakes
Prep Time: 1.5 Hours
Total Time: 4 Hours
Ingredients
Champagne Cupcakes
6 tablespoons unsalted butter, room temperature
2 eggs, room temperature
2 tablespoons milk, room temperature
1 + 1/2 tablespoon vegetable oil
3/4 cups granulated sugar
1 + 1/4 cups all-purpose flour
1 + 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup champagne reduction, room temperature
Champagne Buttercream
1 cup unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons champagne reduction
1 cup of lightning sprinkles
Blue candy melts
Lightning bolt molds
Instructions
Cupcakes: In a medium saucepan, cook 1 + 1/2 cups of champagne over medium heat until you only have ~3/4 cup remaining. You can pour into a heatproof glass measuring cup to measure your progress. Make sure it doesn't boil, so just keep it at the low heat until it has cooked off enough to only have ~3/4 cup left over. Divide into 1/2 cup and 3 tablespoons, and then allow it to cool to room temperature.
Cupcakes: Preheat the oven to 350°F. Prepare cupcake tins with 24 liners. Set aside.
Cupcakes: In a medium bowl, mix together flour, baking powder, and salt. Set aside.
Cupcakes: In a large bowl, beat unsalted butter with granulated sugar until smooth and creamy (3-5 minutes). Add vegetable oil and beat until well-combined. Finally, add the eggs and beat until just combined.
Cupcakes: Add half of the dry ingredients to the wet ingredients and mix until just combined.
Cupcakes: Add the milk, vanilla extract, and champagne reduction, beating until just combined. Fold in the remaining flour mixture.
Cupcakes: Fill the 24 liners about 1/2-3/4 of the way full with the cupcake batter. Don't overfill or the batter could spill over when baking. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add 1 tablespoon of vanilla extract and 3 tablespoons of the champagne reduction. Add 4 cups total of powdered sugar in increments.
Candy Mold: In the microwave, melt blue candy melts using the defrost setting in 30 second increments until completely melted. Fill lightning bolt molds with the blue candy melts and allow time to set at room temperature.
Assembly: Fill a bowl with 1 cup of lightning bolt sprinkles. Fill a piping bag with a large round tip with about 1/2 of the buttercream.
Assembly: One cupcake at a time, pipe a swirl of white buttercream onto the top. Roll the buttercream in the bowl of sprinkles, covering the sides and the top. Place the cupcakes in the freezer or fridge for 20-30 minutes to set.
Assembly: Pipe a dollop of additional buttercream onto the top of each cupcake. Place the blue lightning bolt candy melt in the center and sprinkle with additional lightning bolt sprinkles.
Enjoy!
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