Chocolate Cupcakes With Cabernet
Recipe: #17105
February 01, 2015
Categories: Desserts, Cupcakes, Game/Sports Day, Potluck, Oven Bake, Vegetarian, Wine, Sugar, Chocolate, Kosher Dairy, more
"I'm having a lazy moment & browsing the net when I "tripped over" an intriguing recipe at homedotivillagedotcom where Martha Vining was acknowledged for this recipe. The intro said "Adults love these cupcakes. So make more than you need for 1 event & freeze the rest. Stored in an airtight bag, they should keep up to 2 months." I haven't made these sweet treats, so I hope that you will be as intrigued as I was, give this recipe a try & enjoy the outcome (Time does not include time for cupcakes to fully cool)."
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (64.5 g)
- Calories 173.2
- Total Fat - 8.5 g
- Saturated Fat - 2.2 g
- Cholesterol - 28.2 mg
- Sodium - 221.1 mg
- Total Carbohydrate - 22.8 g
- Dietary Fiber - 1.5 g
- Sugars - 12.5 g
- Protein - 2.6 g
- Calcium - 32 mg
- Iron - 0.9 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350F & prepare muffin pan(s) w/paper baking cups.
Step 2
Into the large bowl of an electric mixer, sift together the flour, sugar, baking soda, baking powder, salt, cinnamon & cocoa powder.
Step 3
Add oil, vanilla, eggs & wine.
Step 4
Beat w/the electric mixer at low speed for 30 seconds. Turn the mixer speed to high & continue beating for 3 min, scraping the sides occasionally.
Step 5
Remove the bowl from the mixer & stir in the dried cherries. Ladle batter into the prepared muffin pan(s) & bake for 20 min or until a toothpick inserted comes out clean. Allow cupcakes to fully cool.
Step 6
To Serve: Spoon a dollop of whipped cream on the center of the completely cooled cupcakes. Add 5-6 bits of dried fruit & a dusting of cinnamon or cocoa powder, if using.
Tips
- No special items are required
0 Reviews
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