Red Wine Chocolate Cupcakes
Red wine + chocolate in a cupcake? Sign me up!
Servings: 12 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 unsalted butter, 3/4 cup dark brown sugar, 1/4 cup granulated sugar, 1 large egg + 1 large egg yolk, 3/4 cup 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 + 1 tablespoon all-purpose flour, 1/2 cup 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 mascarpone cheese, 1/2 cup chilled heavy whipping cream, 2 tablespoons granulated sugar
- Store in an airtight container for up to 5 days.
Notes
Source: The Smitten Kitchen
Nutrition
Serving: 1 cupcake | Calories: 267 kcal | Carbohydrates: 31 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 9 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 3 g | Trans Fat: 0.2 g | Cholesterol: 49 mg | Sodium: 97 mg | Potassium: 120 mg | Fiber: 2 g | Sugar: 20 g
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