Chambord Cupcakes Recipe

Chambord Cupcakes
Chambord Cupcakes
Rich cupcakes laced with Chambord are perfect festive season sweets.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 1 stick unsalted butter, softened
  • 3 oz dark chocolate, chopped
  • ½ c hot water
  • 2 tsp instant coffee powder
  • ¼ c Chambord
  • 1 c brown sugar
  • ⅔ c all purpose flour
  • ¼ c self rising flour
  • 2 tbs cocoa powder
  • 1 egg

Frosting ingredients

  • 9 oz good quality dark chocolate
  • ¾ c heavy cream
  • 2 tbs Chambord


  1. Preheat oven to 325°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Combine the butter, chocolate, hot water, coffee powder and Chambord in a medium saucepan over low heat.
  3. Stir until chocolate and butter melt and the mixture is smooth. Remove from heat.
  4. Add the sugar and stir to combine. Set aside for 5 minutes to cool slightly.
  5. Sift the combined flours and cocoa over the chocolate mixture and use a balloon whisk to stir until combined.
  6. Add the egg and stir to combine.
  7. Pour the mixture evenly among the prepared tins.
  8. Bake for 15 to 20 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  9. To make the frosting, place the chocolate in a heat proof bowl.
  10. Heat the cream in a saucepan until it just begins to boil.
  11. Pour the cream over the chocolate and let it sit for five minutes.
  12. Stir together with a wooden spoon until combined.
  13. Allow the ganache to cool for 15 minutes then add the Chambord.
  14. Pipe the ganache onto the fully cooled cupcakes and decorate as desired.