Best Chocolate And Red Wine Cupcakes Recipes

RED WINE AND CHOCOLATE CUPCAKES

Red Wine and Chocolate Cupcakes image

Red wine and chocolate make an amazing pairing, especially in these rich, elegant cupcakes made for my mother's birthday. She adores them! -Candace Cheney, Fort McMurray, Alberta

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 14

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

Steps:

Place cocoa and chocolate in a small bowl; whisk in boiling water until chocolate is melted and mixture is blended., In a large bowl, cream butter and sugar until light and fluffy. 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 chocolate mixture beating well after each addition. Fill paper-lined muffin cups three-fourths full., 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., In a small bowl, beat mascarpone cheese, confectioners' sugar and vanilla extract until creamy. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 318 calories, Fat 19g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE AND RED WINE CUPCAKES

Chocolate and Red Wine Cupcakes image

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

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 12

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

Steps:

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 : Calories 274 calories, Fat 18g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 179mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.