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Red, red, wiiiiiiine. Goes to my heeaaaad. Makes me forget that I…should be writing a blog post and not singing to you guys…..haha, but really, do you remember that song by UB40?! I’m sure you do, it’s a classic! Every time I have red wine or see red wine, that song plays in my head as if it’s some commercial.
It’s Friday! Which means wine-o-clock soon (er, now?) but I’m presenting you wine in cupcake form!! It’s so good and it gave me a buzz, LOL. I’m really light weight so making these (and tasting them along the way) gave me a buzz and then after eating nothing all day and downing 2 of these babies after frosting them…wooo! I was definitely feeling it, haha!
These cupcakes are SUPER moist, as you can tell from my first picture, but if you’re thinking they’re one of those boozy treats that have that subtle alcohol taste – well, this isn’t one of them. You can DEFINITELY taste the wine in this so you’ll want to use some good red wine – well, not super good, but you know, something you’d drink! No boxed wine, you college girl, you ;) The frosting is light and fluffy and has that subtle cheesecake-like bite. So delish!! I mean – wine and chocolate together in a cupcake is such a WINNER!
So, what’s everyone doing this weekend? It’s Jason & I’s third dating anniversary on Sunday. Whaaaat?! Yeah, and we’re getting married in less than 2 months. Crazy!! I’m working on addressing invitations this weekend and sending them out on Monday. Although, I must say, I’m not really confident that they’ll all get to their recipients cause when I went to the post office earlier this week to ask them how much postage it’d take to send my invites and I handed them to the lady, she kept touching it, feeling it, weighing it..and then just threw out “66 cents.” I feel like she just made that up!! I should totally get a second opinion – right?!
I hope you have a fantabulous weekend! See you back here on Monday….for yet another boozy treat ;) I meaaannn, c’mon – you gotta get through the case of the Monday’s somehow!!
Red Wine Chocolate Cupcakes
Ingredients
For the cupcakes
- 6 tablespoons (84 g) unsalted butter, room temperature
- ¾ cup (165 g) dark brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg + 1 large egg yolk, room temperature
- ¾ cup (177 ml) red wine, any kind you like
- 1 teaspoon vanilla extract
- 1 cup (125 g) + 1 tablespoon all-purpose flour
- ½ cup (43 g) Dutch cocoa powder
- ⅛ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
For the frosting
- ½ cup (113 g) mascarpone cheese
- ½ cup (118 ml) chilled heavy whipping cream
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 325 °F (163 °C). Line muffin pan with cupcake liners or lightly grease the cavities.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the egg and egg yolk, beating well, then add the red wine and vanilla. Don't worry if the batter looks a little uneven.6 tablespoons (84 g) unsalted butter, 3/4 cup (165 g) dark brown sugar, 1/4 cup (50 g) granulated sugar, 1 large egg + 1 large egg yolk, 3/4 cup (177 ml) red wine, 1 teaspoon vanilla extract
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Whisk to combine.1 cup (125 g) + 1 tablespoon all-purpose flour, 1/2 cup (43 g) Dutch cocoa powder, 1/8 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon
- Slowly add in the dry ingredients and mix until all combined and well-incorporated.
- Using a large ice cream scoop, divide batter into lined muffin pan. Bake for 20 minutes then remove from oven and let cool for 5 minutes before transferring cupcakes to a wire rack to cool completely.
- In the meantime, to make the frosting, whip together mascarpone cheese, heavy whipping cream, and granulated sugar until soft peaks form. Put frosting into piping bag with whichever tip you choose, or you can put it into a ziploc bag and snip the corner and pipe that way. Make sure cupcakes are completely cool before you pipe. You don't want to end up with a melted mess :)1/2 cup (113 g) mascarpone cheese, 1/2 cup (118 ml) chilled heavy whipping cream, 2 tablespoons granulated sugar
- Store in an airtight container for up to 5 days.
Wine-o’clock started for me last night :) These look great!
It sure is wine o’clocko here. Love these, girl!
I’m not much of a red wine fan unless it’s in cake form so this looks like a perfect treat! Have an awesome weekend Julie, I hope you guys do something fun to celebrate : )
Red wine + chocolate? AMEN.
I LOVE boozy treats- chocolate and red wine go together so well that I’m sure these are to die for.
In terms of the 66 cents- that sounds about right. Our invites were pretty thick and we just used those Wedding Cake ones (pretty standard for invites I think.) You could also weigh it on your kitchen scale and enter it into the USPS website to make sure! xo
I keep hearing about wine IN chocolate instead of wine with chocolate. I think I better try it!
1. LOVE that song
2. Totally making the cupcakes
3. 66 cents??? Yeah another opinion is needed.
4. Love you!!
These are lovely cupcakes and I love the way you snuck the wine in there!
You’re so right..chocolate and red wine do go together! My favorite combo..I bet these cupcakes are heavenly!
I love the cute little cupcakes stand! These look great!