Let's Begin!

Cupcakes

• Preheat oven to 350°F. Line a standard 12 cups muffin pan with cupcake liners.
• In a bowl, whisk together the flour, baking powder, cocoa powder, and salt, then set aside.
• In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy. Reduce the speed to low, then add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla.
• Add the flour mixture in ⅓ at a time, alternating with the champagne ½ at a time, beating until just combined. Do not overbeat.
• Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full.
• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Frosting

• In a small saucepan, bring the champagne to a boil over medium-high heat. Reduce to medium and allow to simmer until it reduces down to about ¼ cup.
• Reserve 2 tbsp of the reduction for the frosting, and use the rest to brush on top of the warm cupcakes. I brushed each cupcake twice with the reduction and discarded the leftover. Let the cupcakes cool completely before frosting.
• In a large bowl, using an electric mixer, beat the butter, powdered sugar, vanilla, and 2 tbsp of the champagne reduction until smooth.
• Frost the cupcakes as desired, then decorate them with sparking sugar or pearl sprinkles.
• Serve and enjoy with family and friends!