• 2 Cup white granulated sugar
  • 1 3/4 Cup unbleached all purpose flour
  • 3/4 Cup unsweetened dark cocoa powder (I used regular cocoa powder)
  • 1 1/2 Teaspoon baking powder
  • 1 1/2 Teaspoon baking soda
  • 1 Teaspoon salt
  • 2 Large eggs (room temperature)
  • 1 Cup whole milk (I used condensed milk)
  • 1/2 Cup vegetable oil
  • 2 Teaspoon vanilla extract
  • 1/2 Cup boiling water
  • 1/2 Cup champagne

Pink Champagne Frosting

  • 1 Cup unsalted butter (2 sticks)
  • 3 1/4 Cup confectioners sugar
  • 7 Tablespoon champagne
  • 2 teaspoons of vanilla
  • 2 Drops pink food coloring
  • Sugar crystals for decoration (because champagne sparkles)

Prep

  • Preheat oven to 350 degrees.
  • Line two cupcake pans with the liners of your choice. 
  • Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a medium bowl. Set aside.
  • In Large bowl eggs, vanilla, oil and milk and beat until well combined on the medium speed of an electric mixer.
  • Add champagne. Beat on low until completely combined.
  • Using a wooden spoon, STIR the boiling water into the batter.
  • Add try ingredients in small amounts until all is mixed in use wooden spoon.
  • Carefully fill each cupcake liner with the batter. Use just under a 1/4 cup per cupcake. Anything more will produce a mess and your cupcakes will overflow the rim when they bake.
  • Bake for 15 minutes or until a tooth pick inserted into the center comes out clean.
  • For the frosting cream together the sugar, butter.
  • Beat in the vanilla.
  • Beat in each tablespoon of champagne one at at at time.
  • Add the two drops of food coloring and beat until the color is even.
  • FROST!
  • Sprinkle sugar crystals
  • Last but not least, grab your glass of champagne and enjoy!