Not a ton of snow, but a supr cold day. Totally not going outside if I can avoid it.... obviously baking cupcakes is a perfect indoor activity!
Chocolate Red Wine Cupcakes with ganache filling and Cinnamon Cream Cheese Frosting
Cake Ingredients:
2 dozen cupcakes:
2 cups cake flour
1/2 + 4 Tbsp unsweetened cocoa powder
1.5 tsp baking soda
1/2 tsp salt
1 cup unsalted butter at room temperature
2 eggs at room temperature
2/3 cup sugar
1 tsp pure vanilla extract
1 1/2 cups red wine (I used a malbec)
Ganache Ingredients:
4 oz semi sweet chocolate (morsels or finely chopped)
1 cup unsalted butter
4 oz red wine
Frosting Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups confectioners' sugar
1 teaspoon cinnamon
3 tablespoons milk
Cake Time:
- Preheat the oven to 350 degrees
- Line a muffin tin with liners or parchment cups
- In a bowl, whisk the flour, cocoa powder, baking soda and salt and set aside.
- In
a large bowl, using a handheld electric mixer, beat the butter with the
sugar at medium-high speed until fluffy for about 4 minutes. *Really beat it for four whole minutes. This makes a HUGE difference in cake texture* This is what fluffy butter looks like:
- Add the egg and beat until incorporated
- Add the vanilla and beat for two more minutes
- Alternately fold in the dry ingredients and the wine, until just incorporated
- Scrape batter into the cups for about 15 minutes, then cool completely
While your cupcakes cool, get started on your ganache filling:
Cupcake Corer in action... |
Adding ganache with a pastry bag |
- Place the chocolate and the butter in a microwave-safe bowl.
- Microwave for 10 seconds and them remove and stir. * Most chocolate chips have melting directions on the back of the package. If you find different instructions, follow the manufacturer's suggestion so that your chocolate doesn't burn*
- Repeat the last step until the chocolate is all melted. Be careful not to burn the chocolate.
- Slowly pour in wine and mix thoroughly.
- Place in the refrigerator until it sets (about 10 minutes).
- Once the cupcakes are cooled, using a paring knife, cut cone shape holes into each cupcake. *I use a cupcake corer here... nifty little gadget that saves a considerable amount of time*
- Place ganache filling into piping bags or into a plastic bag and cut off the tip
- Fill each cupcake with ganache filling then replace the tops of the cupcakes.
Beat butter and cream cheese. You will have to beat the butter and cream cheese for a few minutes to obtain a fluffy texture. Add sugar, cinnamon and milk and beat for 2 minutes. Spread on anything because it is delicious.
Frosting ready to go |
Beginning to pipe with Wilton tip 1M |
Perfection! The winter decorations are a nod to the snow day :-) |