Chocolate and Red Wine Cupcakes

Name: Chocolate and Red Wine Cupcakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 24
Cuisine: American
Ingredients: 177 milliliters baking cocoa; 1 teaspoons baking powder; 2 teaspoons baking soda; 454 grams bittersweet chocolate, chopped; 3 Tbsps canola oil; 355 milliliters dry red wine; 2 eggs; 355 milliliters all-purpose flour; 473 milliliters heavy whipping cream; 1 teaspoons salt; 355 milliliters sugar; 1 teaspoon vanilla extract

Chocolate and Red Wine Cupcakes might be a good recipe to expand your dessert recipe box. This recipe serves 24. One portion of this dish contains approximately 4g of protein, 17g of fat, and a total of 293 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 35 minutes. A mixture of heavy whipping cream, vanillan extract, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a very budget friendly recipe for fans of American food. If you like this recipe, take a look at these similar recipes: Red Wine Chocolate Cupcakes, Red Wine Chocolate Cupcakes, and Chocolate Red-Wine Cupcakes With Mascarpone Icing.

Instructions

In a large bowl, beat the wine, eggs, oil and vanilla until well blended.

Ingredients you will need

Vanilla

Egg

Wine

Cooking Oil

Equipment you will use

Bowl

Combine the flour, sugar, cocoa, baking soda, salt and baking powder; gradually beat into wine mixture until blended.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Sugar

Salt

Wine

Fill paper-lined muffin cups half full.

Equipment you will use

Muffin Liners

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.

Equipment you will use

Toothpicks

Oven

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Sauce Pan

Bowl

Pour over chocolate; whisk until smooth. Refrigerate until chilled. Beat until soft peaks form, about 15 seconds. Pipe over cupcakes.

Ingredients you will need

Chocolate

Cupcakes

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

177milliliters

baking cocoa 1teaspoons

baking powder 2teaspoons

baking soda 454grams

bittersweet chocolate, chopped 3Tbsps

canola oil 355milliliters

dry red wine 2

eggs 355milliliters

all-purpose flour 473milliliters

heavy whipping cream 1teaspoons

salt 355milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.