Chocolate With Cabernet Sauvignon Cupcakes
Posted onThis is the most amazing “adult” cupcakes recipe ever. It combines the two greatest ingredients ever, chocolate and wine! It does contain alcohol but it cooks out completely and is kid friendly. This is the perfect cupcake to serve at a wine tasting party, cocktail party or any party at all.
These cupcakes are made with cinnamon, cocoa powder, dried cherries and of course Cabernet Sauvignon. When making these delicious little creations; make sure that you use a good quality Cabernet Sauvignon. It makes all the difference in the world. You can also serve the same wine with the cupcakes and it makes a beautiful pair. When the cupcakes are done baking you top them with sweet whipped cream, a few more dried cherries and a dusting of either cinnamon or cocoa powder.
Cupcake pans come in 3 sizes, small, medium and large. The cooking time varies between the sizes. Small cupcakes take approximately 6 minutes less than medium and large cupcakes take about 8 minutes longer than medium. It doesn’t matter what type of mixer you use whether is a Kitchen Aide mixer, a hand mixer or just a wooden spoon. Just make sure you mix it as the directions say.
So for the best cupcake you will ever make; try this recipe and wow your friends.
Chocolate with Cabernet Sauvignon Cupcakes
Ingredients:
1 1/2 Cups All-Purpose Flour
1 Cup White Sugar
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Teaspoon Sea Salt
1 Teaspoon Ground Cinnamon
1/2 Cup Unsweetened Cocoa Powder
1/2 Cup Vegetable Oil
1 Teaspoon Vanilla Extract
2 Large Eggs
3/4 Cup Cabernet Sauvignon
1/2 Cup Dried Cherries, chopped
2 Cups Lightly Sweetened Whipped Cream
1/4 Cup Dried Cherries, chopped
1 Tablespoon Cinnamon or Cocoa Powder, as garnish
Preparation:
1. Preheat the oven to 350 degrees.
2. Prepare the muffin pans with paper baking cups.
3. Sift together the flour, sugar, baking soda, baking powder, salt, cinnamon and cocoa powder in an electric mixer.
4. Add the oil, vanilla, eggs and Cabernet Sauvignon.
5. Beat with the electric mixer at low speed for 30 seconds. Turn the mixer speed to high and continue beating for three minutes, scraping the sides occasionally.
6. Remove the bowl from the mixer and stir in the dried cherries.
7. Pour the batter into the prepared muffin pans.
8. Bake for 20 minutes or until a toothpick inserted comes out clean.
9. Spoon a dollop of whipped cream on the center of the completely cooled cupcakes.
10. Add five to six bits of dried cherries and a dusting of cinnamon or cocoa powder.
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