Dark Chocolate Red wine Cupcakes
Dark Chocolate Red wine Cupcakes
Ingredients needed
~ 4 eggs
~ 2 tsp of vanilla extract
~ 1 1/3 cups of cocoa powder
~ 2 sticks of softened butter
~ 2/3 cups granulated sugar
~ 2 cups of red wine (this should be based on your choice)
~ 2 2/4 cups of all-purpose flour
~ 1/2 tsp baking soda
~ 2 cups of firmly packed dark brown sugar
~ 2/4 tsp salt
~ 2/4 cinnamon
~ 1 tsp of baking powder
For the Frosting
• a pinch of salt
• 8 oz softened cream cheese
• 1½ cups powdered sugar
• ¼ cup heavy cream
• ¼ tsp vanilla extract
How to make it:
First: place the cupcake liners in 2 cupcake twins after you must have preheat your oven to 325 degrees.
Next: get the butter smooth by beating it (the softened butter) at a medium speed using ban electronic mixer.
Next: add the sugars then, increase the speed to a medium-high. You should then beat until it becomes fluffy.
Next: you should add the eggs one at a time. The next thing is for you to add the vanilla.
Next: you should loosen up the bowl stuck a bit at the button by given it a scrape after every is incorporated.
Next: set aside the following after sifting them together: the baking soda, baking powder, the flour, cocoa powder, cinnamon and salt. This should be done in a separate bowl while things are mixing in progress. Now, measure out your red wine.
Next: ensure the flour is properly incorporated after you must have added 1/3 of the dry mix to the mixer with the butter and sugar and beat on low.
Next: get the red wine, add in half of the red wine. Simply mix to combine.
Next: you should continue to add another third of the dry mix. Go ahead and add the rest of the wine. Finally, go ahead and add the remaining parts of the dry ingredients.
Next: have them mix until the ingredients are well incorporated together and the batter is smooth.
Next: get the batter and scoop into the muffin tins. You should bake for 25 minutes.
Next: while the cupcake cook, go ahead and make the frosting.
Next: with an electronic mixer and whisk attachment, you should whip up the cream cheese. This should be Done at medium speed until it gets smooth
Next: add the following: vanilla, salt, powdered sugar. Go ahead and add the whisk in order to combine. Go ahead and increase the speed and pour in the heavy cream slowly.
Next: whip on high for about a minute after you must have added it. This should be done until the frosting is increased in volume and has the texture of marshmallow fluff. You should store in the refrigerator until you are ready to use.
Next: once you are done baking the cupcakes, get them all cooled and put onto a cooling rack. Before topping them with a small dollop of the frosting, you should wait until they are completely cool. Now, store in the refrigerator and leave them for about 2-3 days.
Written By: Jarrod Brake
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