Red Wine Chocolate Cupcakes

The recipe Red Wine Chocolate Cupcakes could satisfy your American craving in around 40 minutes. One portion of this dish contains around 3g of protein, 15g of fat, and a total of 253 calories. This recipe serves 12. For 57 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of egg, dark brown sugar, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. 46 people found this recipe to be flavorful and satisfying. It is brought to you by Table for Two Blog. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is rather bad. Try Red Wine Chocolate Cupcakes, Chocolate Red-Wine Cupcakes With Mascarpone Icing, and Manischewitz Red Wine Cupcakes {Big Giveaway!} #Hamiltonbeach for similar recipes.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees. Line muffin pan with cupcake liners or lightly grease the cavities.In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Whisk to combine. Set aside.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.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 :)Store in an airtight container for up to 5 days.

 

Step by step:

1. Preheat oven to 325 degrees. Line muffin pan with cupcake liners or lightly grease the cavities.In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

2. Whisk to combine. Set aside.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.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.

3. 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 :)Store in an airtight container for up to 5 days.

Nutrition Information:

covered percent of daily need