I was perusing the internet and was finding all kinds of booze-inspired cupcakes/frostings. rum, rumchata, margarita, whiskey, etc etc.
Um, hello, what about the booze of choice for millions of *trendy* women between 25 and 45: Wine?? Where’s the wine?
So, I decided to try a lil experiment with an ok bottle of Cab/Sav I bought at the local grocery store.
I went with my go-to chocolate cupcake recipe and decided to dress this bad boy up with a dark chocolate ganache filling and a buttercream made with the cab/sav.
You know what? Not bad! Why aren’t more people doing this?? Super-easy, great taste that you can adapt to your own personal taste…and it produced a beautiful color for the buttercream. Yup, that’s right, no need for stupid food coloring here (honestly, I’m not a huge fan of food coloring, but if that’s what you like, more power to you).
My Go-To Chocolate Cupcake
3/4 c. Buttermilk
1/2 c. Canola Oil
3 Eggs (room temp makes things combine better, but cold’ll work)
1/2 tsp. Vanilla Extract
1 c. Sour Cream (go full-fat, please — cupcakes are a splurge, not a diet food)
1 box Devil’s Food Cake Mix
1) Preheat your oven to 350 degrees. Fill muffin tins with 24 cupcake liners (if you don’t want them to be as big as my cupcakes, it could be stretched to 30)
2) In your stand mixer, mix the buttermilk, oil, eggs and vanilla extract
3) Sift your cake mix. You’ll thank me later, so sift that crap
4) Add cake mix to stand mixer, along with the sour cream.
5) Fill liners 3/4 full and bake for 18-20 minutes or until an inserted toothpick comes out clean.
6) Take cupcakes out of muffin tin after a minute and cool on wire racks
Now make your ganache while the cupcakes are baking….
Dark Chocolate Ganache
Ok, I like my ganache kinda creamy, so you can mess around with the proportions if you have different tastes…
6 oz. Dark Chocolate, 60% or darker
1/4 c. Heavy Whipping Cream
1 T. butter
1) Break up your chocolate into tiny pieces, about 1″ or so and place in a bowl
2) In a saucepan, bring the whipping cream to a slight boil
3) Pour that cream over the chocolate and let it set for 2 minutes. Don’t.Touch!
4) Stir cream and chocolate together until combined
5) Add butter, stir again
1 c. Unsalted Butter (softened)
2-4 c. Powdered Sugar (I sift mine, but you don’t have to)
1/4 c. Cabernet (it doesn’t have to be fancy schmancy, save the good stuff for drinking)
1/2 tsp. Pure Vanilla Extract
Pinch Kosher Salt
2-3 T. Heavy Whipping Cream
1) In a stand mixer (get your paddle attachment ready) beat the butter for 2 minutes, until it’s lighter in color and hella fluffy.
2) Slowly add the powdered sugar until well blended (make sure it’s set to low and gradually speed it up once the powdered sugar dust is gone).
3) Now it’s time to add the booze! Kick the speed down to low and add your wine. Bring speed back up and beat for a minute or so
4) Add the vanilla extract and salt. Beat for 30 seconds.
5) Add the whipping cream and beat for one minute.
The frosting should look light and fluffy. Go ahead, give it a taste to make sure you like the amount of wine and that it’s the texture you want to work with.
To assemble, put your ganache in one of those plastic ketchup bottles you see at restaurants. Insert the tip of the bottle into the middle of each cupcake, squeezing a fair amount of chocolate into each cupcake. Top each cupcake with a good ol’ pile of frosting, I like Wilton 2D or 1B tip
I’m telling ya, wine bars in town should be making these things. Wonderful!!