Chocolate Strawberry and Champagne Cupcake
Prep time
Cook time
Total time
Serves: 12
  • Cupcake
  • 175g Plain Flour
  • 30g Cocoa Powder
  • 10g Malt Powder
  • 185g Caster Sugar
  • ½ Teaspoon Baking Soda
  • 75g Dark Chocolate
  • 2 Eggs
  • 120ml Cooled Coffee
  • 120 Buttermilk
  • 105ml Oil
  • Filling
  • Strawberry Goo (See link above)
  • Topping
  • 150g Butter - Softened
  • 360g Icing Sugar
  • 2 Tablespoon Champagne
  • Pink Food Colouring
  • 1 pack of Strawberry Champagne Tim Tam Biscuits
  • Fresh Strawberries
  1. Flick oven onto 170 degrees bake and line a cupcake tin with 12 cupcake cases.
  2. Using a food processor chop up the chocolate and then add to a large bowl, along with the sifted dry ingredients.
  3. Whisk the wet ingredients in a free-standing mixer until well combined.
  4. With the mixer on a low speed, slowly add the dry ingredients and continue to whisk until smooth.
  5. Pour mixture into a small jug and fill paper cupcake cases about two-thirds full.
  6. Bake between 16-20 minutes or until screw comes out clean or cupcake springs back when touched. Leave cupcakes out to cool before filling with strawberry goo.
  7. When the cupcakes have cooled slightly, core out the centre of the cupcake and fill with strawberry goo (See link above for recipe for fruit goo).
  8. When that's done, let's move onto the buttercream. Again using the free-standing mixer, add the softened butter and beat for 5 minutes, scraping down the sides occasionally.
  9. Sift icing sugar into a large bowl and add to the butter in two stages, beating for another 3 minutes between each addition.
  10. Now on a slower speed add the champagne and a drop of pink food colouring (you're after a very pale tint of pink, less can be more in this instance), before blasting the buttercream for another minute or so.
  11. To top off these beauties, pipe a swirl of champagne buttercream on top, sprinkle with 'Strawberry Champagne' Tim Tam biscuits and squash in a fresh strawberry. If you're feeling a little more adventurous, drip on some extra strawberry goo. Wow!
Recipe by Baker Gatherer at