- 1/2 C unsweetened cocoa powder
- 5 oz. chocolate chips
- 1/2 C boiling water
- 2 sticks butter, room temperature
- 1 1/2 C sugar
- 4 large eggs
- 1 1/4 C flour
- 1 1/2 t baking powder
- 1 t salt
- 3/4 C red wine (I chose a Shiraz, which I think worked really well)
Using a whisk, stir the chocolate until it’s all melted.
In a larger bowl, cream the butter and sugar together. Then beat in each egg one at a time until they’re all mixed in. In a separate bowl combine the flour, baking powder, and salt. Then slowly add that to the mixture making sure it’s all combined.
Add some of the chocolate to the mixture, then some of the wine, alternating until all of it is blended.
Pour batter into your papered muffin tins, almost all the way to the top. Awesome tip I learned from my mom? Use an ice cream scoop to spoon your batter into the cupcake papers. It is SO much easier than anything else I’ve tried!
Pop those in the oven at 350 degrees for about 20 minutes and let cool. You’ll have to excuse my lack of photos. Things were a little bit crazy this weekend and taking picture of each step of my cupcake-making was a bit low on my priority list, though I’m now kicking myself!
- 1/2 C butter, room temperature
- Salt, pinch
- 4 oz. cream cheese
- 2 1/2-3 C confectioner sugar
- 1 T vanilla
Add the powdered sugar to the bowl about 1/2 C at at a time and beat to combine. Keep adding more until the frosting is at the consistency and sweetness-level that you desire.
I LOVED how these cupcakes came out for several reasons. They were super moist and had a really great flavor. The wine wasn’t super obvious, but you could definitely taste its subtle flavor. I just can’t believe I’ve successfully found a way to combine two of my favorite things and have a feeling I’ll be making these for a lot of parties. And wait until you see what I’ve got up my cupcake sleeve next…