Chocolate and Red Wine Mini Cupcakes with Cinnamon Cream Cheese Frosting
For the third and final installment of my delicious birthday party treats, I’m sharing with you a tasty dessert. These mini cupcakes came out really well, which I patted myself on the back for because this was pretty much the first cake recipe I’ve really created myself. I’ve long been a fan of booze-enhanced desserts, and while red wine may seem like an odd addition (but really what sane person doesn’t love red wine and some velvety dark chocolate?), you really don’t taste the wine part that distinctly. The pairing of the rich tasting, but light textured chocolate cake, with a thick cream cheese frosting was really the cat’s pajamas!
The mini-size of these treats was a great idea too, as there was so much other food to munch on at my party that I’m sure people appreciated not having to commit to a full sized cupcake! However, if you do want to use this recipe for full sized cupcakes, I’ve outlined both quantities and cook times below.
Chocolate and Red Wine Cupcakes (makes 2 dozen full sized, or about 4 1/2 dozen mini cupcakes)
- 1 cup red wine (I used a mini-bottle of cheap wine which worked perfectly)
- 1 cup (2 sticks) unsalted butter
- ¾ cups unsweetened cocoa powder (preferably Dutch-process)
- 2 cups cake flour
- 1 ½ cup granulated sugar
- ½ cup light brown sugar
- 1 ½ teaspoons baking soda
- ¾ tsp salt
- 2 large eggs
- 2/3 cups buttermilk
Preheat oven to 350°F. Line a muffin pan with paper liners if making regular sized cakes, or use mini cupcake molds or tray. I used mini silicone cupcake molds.
Bring the wine and butter to a simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, granulated sugar, baking soda, and salt in large bowl to blend. In the bowl of an electric mixer, beat egg, buttermilk, and brown sugar to combine. Add wine-chocolate mixture to egg mixture and beat just to combine. Add dry ingredients and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
For regular sized cupcakes: Fill cupcake liners ¾ full and bake 18-20 minutes, until toothpick inserted into the center comes out clean.
For mini cupcakes: Fill mini liners or silicone cups about 3/4 full with batter and bake for 9-10 minutes.
Remove from oven and let cool completely before frosting.
Cinnamon Cream Cheese Frosting
- 1 Stick Butter, room temperature
- 1 8 ounce pack of Cream Cheese
- 1 TBSP Milk
- 4 Cups Confectioners Sugar
- 2 tsp Vanilla Extract
- 1 tsp ground cinnamon
- Chocolate covered almonds (optional topping)
Cream the butter, cream cheese, and milk until smooth. Add sugar a cup at a time and beat well. Add vanilla and cinnamon and beat to combine. Pipe or spread onto cooled cupcakes, and top each with a chocolate covered almond.