Categorized | Desserts

Red Wine Chocolate Cupcake with Chocolate Mascarpone Frosting

Prep: 15 min. Bake: 20 min. + cooling

Yield: 24 Servings


1-1/2 cups dry red wine
2 eggs
3 tablespoons olive oil
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups sugar
3/4 cup cocoa powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon baking powder

1 stick (8 tablespoons) unsalted butter, softened
½ cup mascarpone, softened
Pinch salt
1 cup confectioners’ sugar, sifted
2 ounces dark chocolate, melted and cooled
16 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract


Cupcake: In a large bowl, beat the wine, eggs, oil and vanilla until well blended. Combine the flour, sugar, cocoa, baking soda, salt and baking powder; gradually beat into wine mixture until blended.
Fill paper-lined muffin cups half full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frosting: Using an electric mixer, beat together butter and mascarpone. Add salt and ½ cup confectioners’ sugar. Add the chocolate and beat until combined. Add remaining ½ cup confectioners’ sugar beating well to incorporate. Taste and make sure frosting is sweet enough. If you need more confectioners’ sugar, feel free to add it.  Add vanilla and beat until fluffy, about 2 minutes.

Frost the cupcakes only after they have cooled completely.

Goes well with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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