Champagne Sundaes with toasted pound cake croutons -

This dessert should come with a disclaimer.  Not only is it the most delicious dessert I’ve tasted in a very long time, if you happen to whip it up before 5:00pm, you will find yourself eating both servings and a little tipsy before the sun goes down.

This Valentine’s Day dessert is for those of you who want dessert to come together quickly with minimal effort.  You can buy all of the ingredients pre-made and assemble the dessert before serving.  I used store-bought pound cake and store-bought blood orange sorbet.  I cubed the pound cake, sprinkled it with sugar and toasted it in a skillet.  I scooped 2 scoops of sorbet, topped with a generous pour of champagne, and then added the pound cake croutons on top.  You could add whipped cream, too!

Champagne Sundaes for Valentine's Day

So, spend all your effort this Valentine’s Day on dinner, and take a little help from the store for dessert.  If you’d like to use my homemade lemon pound cake  or my cream cheese pound cake recipe for croutons, you certainly could.

Do you want a champagne or sparkling wine suggestion?  I don’t know if I’ve told you this before, but in graduate school, I lived with a third-generation wine maker who specialized in sparkling wine.  She taught me quite a lot about bubbles, and I consider myself very blessed to have tasted the amount of sparkling wines and champagnes that I have in my life.  The main thing you want to look for is that a bottle says ‘Methode Champenoise.’  This ensures that it was made in the true method that Champagne is made (the second fermentation is in the bottle, not in large tanks  before bottling).  In my personal experience, you can hardly go wrong with any bottle that says ‘Methode Champenoise.’  That’s the beauty of the Pinot grape, in my opinion.

For champagne, I recommend Veuve Clicquot Rose.
For a Brut rose sparkling wine, my personal favorite is Handley Cellars.
Others? Gloria Ferrer or Schramsberg Mirabelle.

The brands we buy most frequently are Gloria Ferrer (since we used to be wine club members when we lived in California) and Piper Sonoma.  We’re serving Schramsberg at our wedding.

Ok, this concludes your impromptu lesson in sparkling wine.  Enjoy this 4-ingredient, sure-to-impress dessert!

Champagne Sundaes Dessert For Two

Yield: 4 cupcakes

Pumpkin Chai Cupcakes

Yields 4 pumpkin cupcakes with chai buttercream.
Prep Time 10 minutes
Cook Time 28 minutes
Additional Time 20 minutes
Total Time 58 minutes


For the cupcakes:

  • 7 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 3 tablespoons sugar
  • 3 tablespoons vegetable oil

For the chai buttercream:

  • 1 1/3 cups powdered sugar
  • 4 tablespoons softened butter
  • 1 chai tea bag + 2 tablespoons boiling water (or 2 teaspoons chai concentrate syrup)


  1. Preheat the oven to 350 and line a muffin pan with 4 cupcake liners.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. In a medium bowl, whisk together the egg, pumpkin puree, brown sugar, sugar and vegetable oil. Add the wet mixture to the flour mixture and stir until combined. Don't overmix.
  4. Divide between the cupcake liners and bake for 28-32 minutes, or until a toothpick inserted comes out clean.
  5. While the cupcakes cool, pour the boiling water over the chai tea bag and let steep for 10 minutes. Meanwhile, beat together the butter and powdered sugar until fluffy (about 3-4 minutes). Add the brewed tea (or chai concentrate syrup) and mix well. Frost the cupcakes when they are completely cool and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 495 Total Fat: 23g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 77mg Sodium: 346mg Carbohydrates: 71g Fiber: 2g Sugar: 57g Protein: 4g