Red Wine Chocolate Cupcakes

From nyu.spoonuniversity.com, by Caty Schnack
Red Wine Chocolate Cupcakes

Photo by Caty Schnack

Regardless of whether you’re hanging with your bae, going out with a Tinder date or flying solo this year, red wine chocolate cupcakes should absolutely be a part of your Valentine’s Day celebration. Why should you make them for V-Day? Chocolate is an aphrodisiac and red wine is just really sexy. (Bonus: you don’t have to ball out for an expensive bottle because we’re baking the alcohol into the cake!) The mascarpone whipped cream (think of it as a grown-up cream cheese frosting) pairs amazingly with the chocolate and wine combo.

A note about ingredients: Dutch process cocoa powder is a necessity for this recipe- if you use natural, it’ll throw off the acid-base balance and your cupcakes could taste funky. Dutch processed cocoa has been processed in a special technique that makes it less acidic than natural cocoa and lends a deeper, chocolatey flavor to your baked goods which is a definite plus here. This recipe comes from Smitten Kitchen, a favorite NYC food blog.

Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min

Servings: 12

Ingredients:
For the cake:
6 tablespoons unsalted butter, at room temperature
¾ cup firmly packed brown sugar
¼ cup white sugar
1 large egg + 1 egg yolk
¾ cup red wine (plus an extra glass for yourself)
1 teaspoon vanilla extract
1 cup + 1 tablespoon flour
½ cup Dutch cocoa powder
⅛ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon

For the whipped cream:
½ cup mascarpone cheese, chilled
½ cup heavy whipping cream, chilled
2 tablespoons sugar
¼ teaspoon vanilla extract
Sea salt, to taste

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Directions:
1. Preheat oven to 325° F and line a 12-cup muffin tin with liners.
2. In a large bowl, cream the butter and sugars until they’re light and fluffy looking.

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3. Add the egg and yolk, beat well, then add the wine and vanilla. Your mixture will look chunky and maybe kind of disgusting, don’t worry, this is normal.
4. In a smaller bowl, whisk together the flour, cocoa, baking soda and powder, salt and cinnamon.

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5. Add the dry ingredients to the wet and beat until it’s almost completely combined. Put down the electric mixer and fold in the remaining dry spots with a rubber spatula.

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6. Distribute the batter into each of the muffin liners and bake about 25 minutes.

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7. To make the whipped cream, beat together the mascarpone, cream, sugar, vanilla and salt until it resembles whipped cream.

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8. When the cupcakes have cooled, dollop a bit of whipped cream onto each cupcake.

More food porn ahead:

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