Red Wine Chocolate Cupcakes Food

RED WINE AND CHOCOLATE CUPCAKES

Steps:

• Place cocoa and chocolate in a small bowl; whisk in boiling water until chocolate is melted and mixture is blended., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with wine and chocolate mixture beating well after each addition. Fill paper-lined muffin cups three-fourths full., Bake at 350° for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat mascarpone cheese, confectioners' sugar and vanilla extract until creamy. Frost cupcakes. Store in the refrigerator.

CHOCOLATE RED-WINE CUPCAKES WITH MASCARPONE ICING

Steps:

• Preheat oven to 350°F Line 2 muffin pans with muffin cups or coat with nonstick spray.
• In a medium, heatproof bowl, combine cocoa powder with chocolate pieces. Whisk in the boiling water until chocolate is melted and mixture is combined.
• In a large bowl, cream butter and granulated sugar together. Beat in the eggs one at a time, until fully blended. Sift in flour, baking powder, and salt, and mix until just combined.
• Alternating, add the chocolate mixture and wine in batches, mixing well between each addition. Repeat this until batter is smooth. Divide mixture among muffin cups, filling each about 3/4 of the way full.
• Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan.
• Lightly beat the mascarpone, then add the confectioners' sugar and beat until creamy. Remove the cooled cupcakes from the pan, spread each with icing, and top with a grape half, if desired.