Red Wine-Chocolate Cupcakes

Serves: 3

Lilian Bahringer

1 January 1970

Based on User reviews:

52

Spice

51

Sweetness

44

Sourness

41

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1 cup

All-Purpose Flour (see cook's note)

1 tsp

Baking Soda

1 tsp

Salt (fine)

3 cup

Milk

1 cup

Sugar

3 cup

Vegetable Oil

1 tsp

Pure Vanilla Extract

1 large

Egg

2 cups

Red Wine

60 g

Bittersweet Chocolate (chopped)

1 cup

Heavy Cream

Directions:

1

Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners

2

Set aside

3

For the cupcakes: Whisk together the flour, baking soda and salt in a medium bowl and set aside

4

Heat the milk in a small saucepan until hot, but not boiling, and pour the milk over the cocoa powder in a large bowl

5

Whisk the mixture until it is smooth and cools slightly

6

Add the sugar, oil, vanilla and egg to the milk mixture and whisk until smooth

7

Add the flour mixture, and stir, with a rubber spatula, until well combined (take care not to overmix)

8

Divide the batter evenly among the prepared muffin cups

9

Bake until the tops spring back when pressed lightly, 20 to 22 minutes

10

Transfer the pan to a rack and let cool for 5 minutes, then transfer the cupcakes to the rack to cool a bit more, about 20 minutes

11

Meanwhile, make the wine syrup: Bring the wine and sugar to a boil over medium heat in a small saucepan

12

Reduce the wine to 1/2 cup, 12 to 15 minutes

13

Transfer the wine syrup to a small bowl

14

While the cupcakes are still slightly warm, poke the top of each 2 times with a fork and slowly drizzle in a generous teaspoon of the wine syrup

15

Set aside the remaining wine syrup

16

For the ganache: Pour the cream into the saucepan used for the wine syrup and bring it to a simmer

17

Put the chocolate in a medium bowl

18

Pour the cream over it and whisk until smooth

19

Add the remaining wine syrup and stir until combined

20

Let the ganache cool until thickened slightly and the consistency of heavy cream, about 3 minutes

21

Spoon a tablespoon of ganache on each cupcake and use the back of the spoon to spread it evenly

22

Place the cupcakes on a rack and allow the ganache to set, about 15 minutes