We love going beyond the traditional uses of wine & hopped in the kitchen to bring you a sweet treat!
I may be culinarilly challenged (if that’s even a word) when it comes to cooking, but I love to immerse myself in an afternoon of baking. In wanting to blend my love of baking with my love of wine, I decided to create to create a delectable red wine chocolate cupcake!
Your taste buds are dancing with excitement aren’t they?
You’ll be baking with a minimal amount of red wine (1 cup total). And depending on the type of wine you choose, it provides the cupcake with a savory flavor that pairs well with the chocolate and brings out a hint of sweetness in the frosting.
I choose to bake using Cambria Winery’s Clone 2A Pinot Noir. With aromas of strawberry and ripe red cherry and a palate that is silky with a pure velvet texture, it made for a truly decadent dessert.
Red Wine Chocolate Cupcakes
Yields 12 cupcakes
Ingredients for the Cupcake:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ tsp. baking powder
- 1/8 tsp. baking soda
- ¼ tsp. salt
- ¼ tsp. ground cinnamon
- 8 tbsp. butter, room temperature
- ½ cup dark brown sugar, packed
- ½ cup granulated sugar
- 1 egg + 1 egg yolk, room temperature
- 1 tsp. vanilla extract
- ¾ cup red wine
Ingredients for the Frosting:
- 1 tsp. vanilla extract
- ½ cup butter, room temperature
- 3 cups confectioner’s sugar (i.e. powdered sugar)
- ¼ cup red wine
- Preheat oven to 350 degrees. Prepare muffin pan with cupcake liners and set aside.
- In a large bowl, mix together the following dry ingredients: flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Whisk to combine. Set aside.
- Cream together butter and sugars for 2 minutes until light and fluffy using a handheld or stand mixer in a large bowl. Then add in the egg and egg yolk, as well as the vanilla. Beat until well combined.
- Add in half of the dry ingredients, followed by the wine, then the remainder of the dry ingredients. Mix until well combined.
- Divide batter into lined muffin pan. Bake for 16-18 minutes, and then remove from oven and let cool for 5 minutes before transferring cupcakes to a wire rack to cool completely.
- While cooling, make the frosting. In a mixing bowl, whip the butter until light and fluffy. Slowly incorporate the powdered sugar, as well as the wine and vanilla. Beat until no lumps remain. Frost cupcakes as desired.
Once you’re done baking, enjoy the remainder of the red wine you opened while nibbling on these delicious treats! I can’t wait to modify the recipe a bit to utilize a sweet white wine for the warm months ahead.
By: Kristin Mansky