Chocolate Lambic Cupcakes with Cherry Cream Cheese Frosting

chocolate lambic cupcakes



  • 3/4 cups unsweetened cocoa
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • pinch of salt
  • 35ml Cherry Lambic
  • 1 stick butter, melted
  • 1 tbsp. vanilla extract
  • 3 large eggs
  • 3/4 cups sour cream



  • 25ml. cream cheese
  • 5 tbs. butter, softened
  • 2 tbsp. vanilla extract
  • 2 cups. powdered sugar
  • 20ml. fresh cherry, pureed


  • Preheat oven to 350 degrees. Line 24 muffin tins with paper liners or spray with cooking spray.Whisk together cocoa, sugar, flour, baking soda, and salt in a small mixing bowl
  • In a large mixing bowl, stir together Lambic, melted butter, and vanilla. With hand mixer on low, beat in one egg at a time and then add sour cream. Mix until smooth.
  • With hand mixer still on low speed, slowly add dry mixture into the wet mixture. Beat until well-combined.
  • Pour batter into muffin tins, filling each 3/4 of the way full. Bake for 12 minutes; rotate pans. Bake for another 12-13 minutes or until toothpick inserted into the centre of cupcake comes out clean. Cool completely before frosting.
  • While cupcakes are cooling, start making frosting. Use a hand mixer to beat together cream cheese, butter, and vanilla extract in a small mixing bowl. Gradually beat in powdered sugar. Fold in cherry puree. Generously frost each cupcake.