Red Wine and Chocolate Cupcakes

Directions

1. Place cocoa and chocolate in a small bowl; whisk in boiling water until chocolate is melted and mixture is blended.
2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with wine and the chocolate mixture, beating well after each addition. Fill 24 paper-lined muffin cups three-fourths full.
3. Bake at 350° for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. In a small bowl, beat mascarpone cheese, confectioners' sugar and vanilla extract until creamy. Frost cupcakes. Store in the refrigerator.