Dark Chocolate Red Wine Cupcakes
Yields: 12 cupcakes
1 1/8 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup vegetable oil
1 large egg
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted
3/4 cup milk (2% or higher works best)
2 Tablespoons red wine
8 ounces dark chocolate, chopped
1 1/2 sticks unsalted butter, room temperature
2 1/2 cups powdered sugar
6 Tablespoons red wine
1 teaspoon vanilla extract
Red Wine Chocolate Sauce:
1/2 cup red wine
1 cup dark chocolate, chopped
1/4 cup light corn syrup
Start by preheating your oven to 350º F. Sift together the flour, cocoa powder, baking soda, powder and salt. Set aside and prepare a cupcake tin with liners.
In a bowl, whisk egg, oil and sugar together until smooth and no lumps remain. Add melted butter, wine and vanilla mixing until combined. Add half of the dry ingredients, stirring to combine then add the milk, and finally the remaining flour mixture. Stir until batter is smooth then fold in the chocolate. Divide batter in each cup until 3/4 way full. Bake for 15-18 minutes, letting cool completely before frosting.
Beat butter in the bowl of stand mixer until smooth and creamy (a full 2 minutes). Add in powdered sugar gradually (~1/2 cup at a time) with the mixer on low speed, slowly increasing the speed until it’s combined. Add in the vanilla extract and wine, then beat on medium-high speed for 5-6 minutes, occasionally scraping down the sides if needed, until thick and fluffy.
In a small pan heat wine until simmering, reduce the heat just a little and continue to cook for 10-12 minutes until the wine reduces (there should be less than 1 cup, and it will get a little thicker and darker). Remove from heat and add the chocolate and corn syrup whisking until smooth. Let sauce cool slightly before serving, refrigerate any left over.