Red Wine and Chocolate Cupcakes

These cupcakes are delicious, rich and sophisticated.

Red Wine & Chocolate Cupcake Recipe

Cook Time30 mins
Author: Sarah Sibley

Ingredients

  • 175 g Soft Butter Stork
  • 175 g Soft Dark Brown Sugar
  • 3 x Medium Eggs
  • 175 g Self-Raising Flour
  • 1 tsp Baking Powder
  • 20 g Cocoa Powder
  • 110 ml Red Wine
  • 350 g Fondant Icing Sugar
  • 100 g Unsalted Butter softened
  • A few drops of claret / red food colouring
  • 12 Squares of milk or dark chocolate

Instructions

  • Preheat the oven to 325Β° F / 160Β° C / 140Β° Fan / Gas 3.
  • Line a muffin tin with 12 large muffin sized cupcake cases.
  • Cream together the butter and sugar until pale and creamy.
  • Slowly add the beaten eggs.
  • Add 75ml of the red wine and mix well.
  • Finally add the flour, baking powder & cocoa powder and mix thoroughly until smooth.
  • Carefully spoon the batter into the cases.
  • Bake for around 25 minutes or until the sponge springs back when pressed lightly.
  • Remove from the tin and leave to cool on a wire rack.
  • Mix together the icing sugar and the remaining 35ml of red wine.
  • Then add the softened butter and mix together until creamy and lump free.
  • If the frosting is not a dark enough colour, add a few drops of claret or red food colouring to get the desired shade.
  • Once the cakes are cool pipe a swirl of frosting onto each cake and top with a square of chocolate.


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