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Red Wine & Chocolate Cupcake Recipe
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Cook Time:
30
minutes
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 325° F / 160° C / 140° 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.
Made this recipe? Don't forget to tag me!
@itssarahsibley
I love to see all your tasty creations!