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Wine And Chocolate Cupcakes With Mascarpone Frosting Exps Thca18 149718 B11 03 5b 2

Red Wine and Chocolate Cupcakes

TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling YIELD: 2 dozen.
Red wine and chocolate make an amazing pairing, especially in these rich, elegant cupcakes I make each year for my mother’s birthday. She adores them! —Candace Cheney, Fort McMurray, Alberta

Ingredients

  • 1/2 cup baking cocoa
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup boiling water
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large eggs, room temperature
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup dry red wine
  • MASCARPONE ICING:
  • 2 cartons (8 ounces each) mascarpone cheese
  • 2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract

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 eggs, 1 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.

Nutrition Facts

1 cupcake: 318 calories, 19g fat (11g saturated fat), 75mg cholesterol, 212mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 4g protein.

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