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Chocolate and Red Wine Cupcakes

Name: Chocolate and Red Wine Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 dozen.
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

2 reviews

Test Kitchen Approved

Total Time

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

Makes

2 dozen

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

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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.

Nutrition Facts

1 each: 274 calories, 18g fat (9g saturated fat), 45mg cholesterol, 179mg sodium, 29g carbohydrate (20g sugars, 2g fiber), 3g protein.

Chocolate and Red Wine Cupcakes

Ingredients

Directions

Nutrition Facts

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