Chocolate with Cabernet Cupcakes

It looks like an ordinary chocolate
cupcake until you bite into it,
and then ‑- my oh my, what an
adult-rated surprise it is ‑- super-rich
chocolate with the taste of cherries
and the slightest hint of red wine.

Stored in an airtight bag, they
should keep up to two months.



Chocolate with Cabernet Cupcakes


1 1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 cup unsweetened cocoa powder

1/2 cup vegetable oil

1 teaspoon vanilla extract

2 eggs

3/4 cup cabernet sauvignon

1/2 cup dried cherries, chopped




Assembly Materials

18 Chocolate with Cabernet Cupcakes

2 cups lightly sweetened whipped cream

1/4 cup dried cherries, chopped

1 tablespoon cinnamon or cocoa powder, as garnish




Bake the cupcakes

Preheat the oven to 350 degrees F and
prepare muffin pans with white paper
baking cups.

Into the large bowl of an electric mixer,
sift together the flour, sugar, baking
soda, baking powder, salt, cinnamon and
cocoa powder.

Add the oil, vanilla, eggs and wine.

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.

Remove the bowl from the mixer and stir
in the dried cherries.

Pour the batter into the prepared muffin
pans.

Bake for 20 minutes or until a toothpick
inserted comes out clean.

Assembly Instructions

Spoon a dollop of whipped cream on the
center of the completely cooled cupcakes.

Add five to six bits of dried fruit and
a dusting of cinnamon or cocoa powder.


from

The Artful Cupcake: Baking and Decorating
Delicious Indulgences by Marcianne Miller.

Copyright © 2004, Lark Books.

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