Chocolate and Red Wine Cupcakes Recipe

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Our home economists use rich chocolate frosting to tastefully top tender cupcakes that have a subtle red wine flavor.

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Chocolate and Red Wine Cupcakes Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 24 Servings

15 20 35

Ingredients

1-1/2 cups dry red wine
2 eggs
3 tablespoons canola oil
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups sugar
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon baking powder
16 ounces bittersweet chocolate, chopped
2 cups heavy whipping cream

Directions

In a large bowl, beat the wine, eggs, oil and vanilla until well blended. Combine the flour, sugar, cocoa, baking soda, salt and baking powder; gradually beat into wine mixture until blended.
Fill paper-lined muffin cups half full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate until chilled. Beat until soft peaks form, about 15 seconds. Pipe over cupcakes. Yield: 2 dozen.

Nutritional Facts 1 cupcake equals 274 calories, 18 g fat (9 g saturated fat), 45 mg cholesterol, 179 mg sodium, 29 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Chocolate and Red Wine Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p186