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    Chocolate Red Wine Cupcakes

    ha scritto per te

    Made with full-bodied red wine, Chocolate Red Wine Cupcakes have rich, intense flavor. They’re the perfect date night dessert or a sweet ending to a special occasion meal.

    There’s a reason why chocolate and red wine go together so well in desserts. Separately, each have bold flavors with lingering subtleties. Like, floral and berry notes, plum and molasses – just to name a few. And both will compete for your palate’s attention, so pairing them can be tricky. (I’ll leave that to the sommeliers!) However, when married in sweet confections, the great equalizer and balance-giver is sugar. It tamps down the astringency of tannins in both ingredients. It rounds out sharpness and brings forward the bright fruity notes in red wine. The two become complementary, highlighting red wine’s sophisticated flavor.
    These cupcakes begin with a dark cocoa cake batter enriched with red wine. The baked cakes are filled with simple three ingredient red wine ganache. Then, they’re topped with a big swirl of naturally wine-hued red wine buttercream. While these Chocolate Red Wine Cupcakes are not health food, it’s worth noting that both dark chocolate and red wine have long been celebrated for their heart-healthy attributes. Healthy or not, these must be the most antioxidant-rich cupcakes I’ve ever made!

    What are Tannins? Tannins are found in plants and naturally occur in nature. In wine, chocolate, coffee, and tea, they are often perceived as a sensation of dryness and bitterness.Tannins also have antioxidant and antimicrobial properties.

    Choose a Full Bodied Red Wine
    Any red wine with more than 13.5 percent alcohol is considered a full-bodied wine. In general, these wines have more concentrated flavors and higher tannin content. Use your favorite dry merlot, cabernet sauvignon, zinfandel, or syrah. I used merlot.

    Three Ingredient Red Wine Ganache Filling
    Chop 4 oz. (or, 1 Baker’s bar) of milk or semisweet chocolate and place it in a heat-proof bowl. Add in 1/4 cup red wine and heat for 1 minute in the microwave. Allow the mixture to stand for one minute, then whisk together until a shiny ganache forms. While the ganache is still hot, finish it with 2 tablespoons of unsalted butter. This will give the ganache a smooth silky texture. Set aside while you make the cupcakes.
    Note: This ganache will be quite sharp in flavor, with some bitterness. This is by design. It tastes much milder as a cupcake filing, yet punches up the overall red wine flavor. I prefer using milk chocolate for this component because of its sweetness, but semisweet chocolate will work just fine, too.

    Make the Chocolate-Red Wine Cupcake Batter
    Combine the dry ingredients in a large bowl by sifting together the flour, dark cocoa powder, salt, and baking soda. Whisk together so everything is combined and well dispersed.

    Next, cream butter, granulated sugar, and eggs together using a hand mixer. Add in a little sour cream to keep the cake’s texture moist. Then add half of the cocoa mixture on top of the cream mixture and mix until just combined.

    Add 1/2 cup of red wine to the mixture, then beat to combine. Follow up with the last of the dry ingredients and mix again until just combined.

    Portion the cupcakes into liners with a standard size trigger ice cream scoop (or by the level 1/4 cups). My yield was about 15 cupcakes. Bake until domed and a toothpick tester comes out clean, then cool completely.

    Fill the Cupcakes with the Ganache
    By the time your cupcakes are cooled, the red wine ganache made earlier has probably set up a little. If so, microwave it at 10 second intervals until pourable. Cut a little divot from the top of each cupcake using a paring knife (see video for action of this) and fill it with a spoonful of ganache. Trim the cake piece flat and replace it over the hole.

    Make the Red Wine Buttercream
    My favorite part! This buttercream is so delicious, I could eat loads of it straight from the bowl. Start with two cups or red wine, and simmer it on the stove top until reduced to 1/4 cup (about 20 minutes). Your house will probably smell like a winery the entire time, but that’s not entirely a bad thing.
    Once the wine is reduced, let it cool completely. Then, cream butter, confectioners’ sugar, and the wine reduction in the bowl of an electric mixer.

    Beat until fluffy and well combined. The frosting will have a naturally light red/wine colored hue which will oxidize and darken as it stands. Your frosting may be more red or more pink hued depending on the red wine you use.

    Pipe a generous topping of red wine buttercream onto the filled cupcakes. You should have plenty enough for a nice double swirl on each.

    Embellish
    I decorated these cakes with a mix of gold dragees. I love the look! However, the larger ones are a bit hard to chew. You have to – sort of – hold them in your mouth to soften before they dissolve enough to chew. Next time, I think I will opt to use just the smaller ones. If you’d like to purchase some, you can find them here.

    If you serve these chocolate red wine cupcakes soon after filling and frosting them, the ganache may still be liquid in the centers. It will set over the course of about an hour, and have a smooth truffle-like consistency. They are delicious both ways!
    If you’re keen on making these, check out my video to help you along. There are a few steps, but all are pretty straight-forward.

    Related recipe: Artisan Red Wine Soft Caramels

    Chocolate Red Wine Cupcakes

    Heather Baird

    These Chocolate Red Wine Cupcakes are truly special-occasion worthy. They add a touch of sophistication to any event: weddings, showers, birthday parties, Valentine’s Day. You can even make them a sweet addition to a cheese and wine-themed charcuterie board. Choose a full-bodied red wine for this recipe, such as merlot, cabernet sauvignon, zinfandel, or syrah. For the buttercream, the wine will need to reduce on the stove top for about 20 minutes, which will temporarily make your kitchen smell like a winery – but that’s not entirely a bad thing!

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    Prep Time 35 minutes minsCook Time 16 minutes minsTotal Time 51 minutes mins

    Course DessertCuisine American

    Servings 15 cupcakes

    Equipmentcupcake pans one or more15 cupcake linersdisposable piping baglarge closed star piping tipTrigger ice cream scoop
    Ingredients US CustomaryMetric Red wine ganache4 oz. chopped milk chocolate or semisweet chocolate1/4 cup red wine2 tablespoons unsalted butterChocolate red wine cupcakes1 cup all-purpose flour1/2 cup unsweet dark cocoa1/2 teaspoon fine grain salt1/2 teaspoon baking soda1/2 cup unsalted butter at room temperature1 cup granulated sugar2 large eggs at room temperature1/4 cup sour cream1/2 cup red wineRed wine buttercream2 cups red wine1 cup unsalted butter at room temperature4 cups confectioners’ sugarGold dragees optional
    Instructions Red wine ganachePlace the chopped chocolate in a microwave-safe bowl and add the red wine. Microwave at 100% power for 1 minute. Allow the hot mixture to stand for 1 minute.Whisk the two ingredients together until a shiny ganache forms. While the mixture is still hot, add the 2 tablespoons of butter and whisk until melted and combined. Set aside.Chocolate-red wine cupcakesPreheat the oven to 350F. Line cupcake tins with 15 paper liners.In a large mixing bowl, sift together the flour, cocoa powder, salt, and baking soda.In the bowl of an electric mixer, cream together the butter and granulated sugar until light and fluffy. Add the eggs and mix again. Beat in the sour cream.Add half of the dry cocoa/flour mixture to the creamed mixture. Beat until just combined. Add the 1/2 cup of red wine and beat until well incorporated. Add the remaining dry ingredients and beat again until just combined. Scrape down the bowl to make sure everything is well mixed.Using a trigger ice cream scoop, or a 1/4 cup measure, portion the batter into the cupcake liners. Bake 15-17 minutes, or until cupcakes are domed and a toothpick tester comes out clean.Let cupcakes cool in the pans 5 minutes, then transfer to wire racks to cool completely.Red wine buttercreamPlace the red wine in a saucepot and simmer over medium-high heat until reduced to about 1/4 cup. This will take about 20-25 minutes, more or less depending on your range. (When wine reduces by half, keep a close eye on it.) Remove from the heat and transfer to a bowl or small pitcher to cool completely.In the bowl of an electric mixer, cream the butter until smooth. Add confectioners’ sugar 1 cup at a time, mixing well after each addition. Add the cooled wine reduction and beat until light and fluffy, and the frosting’s color is consistent throughout. (Buttercream may appear light, but will darken over time.)Transfer the frosting to a piping bag fitted with a large closed star tip.Assemble the cupcakesStir the ganache that has been standing at room temperature. If it has thickened, microwave it for 10-15 seconds until loose and pourable.Cut a small divot from the center of each cupcake and save the cut-out cake pieces. Fill each cupcake with a small spoonful of the red wine ganache, about 1/2 tablespoon. Trim cake pieces flat and place over the filled holes. (See video for action.)Pipe a double swirl of red wine buttercream onto a cupcake. Immediately top with dragees, if using. Repeat with remaining cupcakes.Keep cupcakes in an air-tight cupcake keeper. Or, allow cupcakes to stand uncovered until the buttercream crusts, about 30 minutes, before covering them with plastic wrap.
    NotesWhat to expect: Soft dark chocolate cupcakes hold a punchy hit of sharp red wine ganache inside, with a topping of sweet, fruity red wine buttercream that brings balance to the confection.
    Ganache can be optional: These cupcakes are good with or without the ganache. The ganache makes them a more grown-up treat, as it is the only element where the alcohol in the red wine doesn’t completely cook out.
    Ganache will set: If you serve the cake soon after filling and frosting, the ganache may still be liquid. The ganache will set over time for a smooth truffle-like texture.

    Keyword chocolate red wine cupcakes, dark cocoa powder, merlot, red wine, red wine buttercream, red wine chocolate cake, red wine cupcakes, red wine reduction, semisweet chocolate, valentine’s day dessert, wedding cupcakes

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    • in Recipes

      Chocolate Truffle Tart

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      Smooth chocolate ganache fills a golden crust of pâte sablée in this Chocolate Truffle Tart. It’s the ultimate special occasion dessert!

      Chocolate Truffle Tart (a.k.a. ganache tart) is a classic dessert that every good baker have in their repertoire. It’s one of the first assembled desserts taught in pastry class. Why? Perhaps because it’s so easy for a beginner to get right. Not to mention the end reward – rich and silky with deep chocolate flavor. Served on a golden crust of French pâte sablée, it rivals any restaurant dessert.
      I’m revisiting this classic just in time to plan my Valentine’s Day menu and some special February birthdays. Although, it’s one of those evergreen desserts that you can serve anytime, year-round, for a fancy ending to a dinner party or a simple weeknight supperd.

      Make the Pâte Sablée Crust.
      Let’s talk about pâte sablée for a sec. It’s a building block in French pastry; a dough primarily used for making tart shells with a delicate, crumbly, shortbread texture. Although, I have been known to roll out a batch just for cut-out cookies (see the Sprinkle Bakes cookbook, page 87).
      Make this recipe in your food processor, for the quickest, most efficient batch of pâte sablée dough. The dry ingredients are flour, baking powder, and salt. The wet ingredients are egg yolks, sugar, and vanilla which are beaten together until the yolks lighten. Pulse the two together. When the dough starts to form to one side of the bowl, you know you’re on the right track.

      Roll the dough to about 1/4-inch thickness and and fit it into a 10.5 or 11- inch tart pan (see more rolling action in the video at the end of this blog post). Blind bake the crust for about 20 minutes, or until golden around the edges.
      What is Blind Baking?
      For those unfamiliar, blind baking just means you’re baking the pie crust before the filling is added. For this recipe you’ll need a sheet of parchment paper to cover the unbaked crust, and pie weights to hold the crust down while it bakes. Otherwise, air pockets will form and create an uneven surface. Invest in fancy pie weights if you must, but it is my preference is to use dry rice from my pantry. It creates and even surface and you can still eat the rice after using it for pie weights (now with toasty flavor!).

      Make the Chocolate Truffle Tart Filling.
      Get the good stuff, because you’ll taste the quality of the chocolate in the end result. Buy 12 oz. (4 bars) of high quality chocolate (responsibly sourced if possible) and chop them up. Put the pieces in a big mixing bowl.

      Pour over 2 cups of hot cream. Heat the cream only until it steams; it shouldn’t boil. Allow the mixture to stand 5 minutes, then combine with a whisk.

      You could use a large spatula for this, but the tines of a whisk do an efficient job of incorporating the hot cream and chocolate together. You’re not trying to incorporate air, so when the mixture begins to come together, stir slowly until the mixture is consistent.

      Add a whole stick of room temperature unsalted butter to the ganache. Stir until melted and smooth. This addition is key to the silky texture of this tart.

      Pour the finished truffle ganache into the baked tart shell.

      Decorate!
      Chill the tart until set, at least one hour. Now. You could stop right here and just eat a delicious chocolate tart. But it’s super easy to dress it up for company or a special occasion. A white chocolate drizzle, along with a few purchased truffles make this tart look like it came from a bakery. The truffles I used are an assortment from Harry and David.
      I molded a few mini chocolate tablets using this mold. I find them so charming for dessert décors! Just melt the chocolate, pipe into the molds, and chill until firm. They pop out so shiny and perfect every time.

      While this tart is good on its own, I feel it’s best served with an accompaniment.
      Choose your adventure: red berries, whipped cream, or ice cream. All of these provide a nice foil for all that rich chocolate flavor.
      Chocolate Truffle Tart

      Serve slices at room temperature for the best, most pronounced chocolate flavor and smoothest texture. Enjoy!

      Related recipe: Ube White Chocolate Ganache Tart

      Chocolate Truffle Tart

      Heather Baird

      This tart is a wonderful special occasion dessert. The filling is luxurious with silky texture. The pâte sablée crust is golden and tender with delicate shortbread texture. It is rich indeed, so serve it with extra strawberries, a dollop of whipped cream, or vanilla ice cream.Pâte sablée is a classic element in French pastry; a dough primarily used for making tart shells with a delicate, crumbly, shortbread texture. It’s easily made in a food processor, which is the method outlined in this recipe. If you don’t have a food processor, see the recipe notes for making this dough by hand.

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      Prep Time 45 minsCook Time 25 mins1 hour setting time 1 hrTotal Time 2 hrs 10 mins

      Course DessertCuisine American, French

      Servings 10

      Equipment10.5 inch tart panparchment paperpie weights or 3 cups ricePiping bag or zip-top bagmini chocolate tablet mold optional
      Ingredients US CustomaryMetric Pâte sablée crust1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt7 tablespoons unsalted butter cold and cubed2 egg yolks6 tablespoons sugar1 teaspoon vanilla extractIce water if neededChocolate truffle filling12 oz. semisweet chocolate finely chopped2 cups heavy cream1/2 cup unsalted butter room temperatureDécors2 oz. white chocolate or white candy melting wafers2-4 fresh strawberries halved10 purchased chocolate truffles I used Harry & DavidMini white and dark chocolate tablets see blog post for mold link
      Instructions Pâte sablée crustIn the bowl of a food processor, combine the flour, baking powder and salt. Pulse to combine. Add the butter cubes on top of the flour mixture and pulse until the mixture resembles coarse, pea-size crumbs.In a separate bowl, whisk the egg yolks, sugar, and vanilla extract until lightened in color (about 3-5 minutes of whisking).Pour the egg mixture in the food processor. Pulse in short bursts until the dough just comes together. If you find the mixture is too crumbly or lacking moisture to form a cohesive dough, add ice water 1 tablespoon at a time while pulsing repeatedly. The dough should form a rough, shaggy mass to one side of the processor bowl.Remove the dough from the bowl and form into a disc; cover with plastic wrap and chill for 30 minutes.Preheat the oven to 375F.Lightly spritz a 10.5 or 11-inch tart pan with cooking spray. (Skip this step if you are using a non-stick tart pan.) Place a large sheet of parchment paper on a work surface. Roll the dough into a large circle about 1/4 inch thick. Pick up the dough on the paper and turn it over onto the tart pan; remove the paper. Tamp the crust down into the pan, gently lifting the dough when needed to fit it into the corners of the fluted pan. Use a knife to trim away the excess overhanging dough.Cover the dough in the pan with a piece of parchment paper and fill with pie weights (I use 3 cups of brown rice as pie weights). Bake for 20 minutes, or until the edges of the tart crust are golden. Remove from the oven and let cool in the pan 10 minutes. Remove the pie weights and parchment; cool crust completely.Chocolate truffle fillingPlace the chopped chocolate in a large mixing bowl. Heat the heavy cream in a small saucepan until it begins to simmer; do not boil. Immediately pour over chocolate.Allow the chocolate and cream to sit undisturbed for about 5 minutes. Whisk to combine. Add the butter and mix again until melted and the ganache is consistent and glossy.Pour the ganache into crust and smooth out any bubbles. Chill uncovered until set, at least 1 hour or overnight.DécorsMelt the white chocolate in a microwave-safe bowl at 100% power in 30 second intervals until the chocolate can be stirred smooth. Transfer to a piping bag or zip-top bag with a tiny hole snipped in one corner. Pipe chocolate while moving your hand in a quick back-and-forth motion so that the chocolate lands in overlapping lines to one side of the tart.Top the white lines with the strawberries, truffles, and chocolate pieces. Serve the tart at room temperature. Store the tart in the refrigerator.Serve this tart with any of these accompaniments: extra strawberries, red berry coulis, whipped cream, or vanilla ice cream to cut the richness.
      NotesPâte sablée by hand: Mix the flour, baking powder, and salt in a large mixing bowl. Add the cold butter. Rub the butter into the flour using your fingers, as you would a biscuit or scone dough. Mix the egg, sugar and vanilla as directed. Pour the egg mixture into the dry ingredients and gently knead together until a consistent dough forms. Do not over-knead. Let rest as directed and continue with rolling and baking instructions.

      Keyword chocolate truffle tart, chocolate truffles, easy chocolate tart, ganache tart, pate sablee, pate sablee crust, valentine’s day dessert, white chocolate ganache

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    • in Recipes

      Chocolate Covered Cherry Cookies

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      Inspired by the classic candy, these Chocolate Covered Cherry Cookies are rich and decadent. A maraschino cherry is planted in the center of each cookie before baking.

      Chocolate-covered cherries are usually my first pick from a box of chocolates. But only if it’s the kind with the liquid center – yum! These Chocolate Covered Cherry Cookies give the classic candy some new competition. They are soft and chewy, with deep chocolate flavor. The maraschino cherries are covered with fudgy frosting that makes them taste like the classic bonbon.

      Begin these cookies by whisking the dry ingredients together in a large bowl. There’s just four ingredients: flour, dark cocoa powder, baking powder, and salt. Always remember the salt! I can usually tell when baked goods are missing this ingredient. It’s so important to enhance and bring forth all the flavors.

      The secret ingredient!
      Almond paste really boosts the maraschino cherry flavor. And it makes the baked cookies so chewy! You can find it at the grocery store in the baking aisle. Sometimes it’s in a can, and sometimes a box with a tube inside (or order some right here).

      Place the almond paste in the bowl of an electric mixer and whip it with sugar, and then beat in butter. I also added a splash of homemade cherry liqueur. (Which is excellent and appropriate in these cookies, but you could use cherry extract or vanilla extract instead!) Beat the mixture until it becomes fluffy, then you’re ready to add the dry ingredients.

      When the dry ingredients are incorporated, portion out the dough onto parchment-lined baking sheets (slightly larger than 1 inch balls). Use a cookie scoop if you have one, otherwise portion onto cookie sheets with a tablespoon for about 24 cookies.

      Roll each dough ball between your palms and then plant a maraschino cherry right in the center of each ball, thumbprint cookie style. And save the cherry juice! You’ll use the reserved cherry juice in the glaze recipe. I used cherries with stems, but it’s totally optional. Maybe you’d prefer a stem-less cherry. Either way the cookies will look cute and taste great! After baking, let them cool on the pans completely, or after 5 minutes you an transfer them to a wire rack.

      Let’s talk about the frosting for a quick moment. It’s so fudge-like, made on the stove top with sweetened condensed milk, chocolate, and maraschino cherry juice. Pipe or spoon some on top of each cookie. You can completely cover the cherries with the frosting, but I chose to just half cover them. I think they look beautiful on a cookie tray with the cherry tops peeking out.

      These cookies are deeply chocolaty with a slight chew and bright maraschino flavor from the almond paste. The middles are soft and moist around the cherry. They look so adorable placed in cupcake papers. It gives them the appearance of chocolate bonbons. I may have to make another batch just box up for sweetheart gifts on Feb. 14th!

      Chocolate Covered Cherry Cookies

      Heather Baird

      Inspired by the classic candy, these Chocolate Covered Cherry Cookies are rich and decadent. A maraschino cherry is planted in the center of each cookie before baking.I used maraschino cherries with stems in this recipe, but stemless can be used instead. I also piped the chocolate glaze around the cherry so it is visible in the finished cookie, but if you use stemless cherries, you could cover the entire cherry for a hidden cherry surprise. The cherry liqueur can be omitted if desired, or replace it with cherry extract.

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      Prep Time 20 minsCook Time 15 mins45 minutes chill time 45 minsTotal Time 1 hr 20 mins

      Course DessertCuisine American

      Servings 24

      Equipmentcookie scoop 4 teaspoon capacitydisposable piping bag
      Ingredients US CustomaryMetric Cookies1 cup all-purpose flour1/2 cup dark unsweetened cocoa powder sifted1 teaspoon baking powder1/2 teaspoon fine grain sea salt4.5 oz. almond paste about 6 tablespoons1/2 cup sugar6 tablespoons unsalted butter at room temperature1/2 teaspoon almond extract1 large egg1 teaspoon cherry liqueur or kirsch24 maraschino cherries well drained and patted dryGlaze and décor1 cup semisweet chocolate chips1/2 cup sweetened condensed milk1 tablespoon maraschino cherry juice from the jar of cherries2 tablespoons white nonpareils optional
      Instructions CookiesPreheat the oven to 350 degrees F. Line two baking sheets with parchment paper.In a medium bowl, whisk together the flour, dark cocoa powder, baking powder and salt. Set aside.Place the almond paste in the bowl of an electric mixer fitted with the whip attachment. Turn on low speed and gradually add the sugar and mix until crumbly. Beat butter in one cube at a time, beating well until the mixture becomes lightened and fluffy, about 3 minutes. Scrape down the bowl and mix again to make sure no lumps or almond paste are hiding in the bottom of the bowl. Add the almond extract, the egg, and the cherry liqueur, if using. Beat until smooth. Stop the mixer and add the dry ingredients. Mix on low until just combined. If the dough feels sticky, refrigerate for 15 minutes.Using a cookie scoop (4 teaspoon capacity) portion 24 level scoops of dough on the parchment sheets. Alternatively use a slightly heaped tablespoon to scoop. Roll the dough into balls between your palms and return them to the baking sheets. Press a maraschino cherry in the center of each ball. Refrigerate the cookies on the sheets for 30 minutes.Bake for 13-15 minutes, or until the cookies are well puffed and fragrant. Cool the cookies on the baking sheets completely.GlazePlace the chocolate chips and sweetened condensed milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and stir in the maraschino cherry juice. Pipe or spoon the frosting onto a cookie and immediately sprinkle with nonpareils, if using. This frosting sets quickly, so pipe and sprinkle each cookie as you work.Store cookies in the refrigerator for longevity. Bring to room temperature before serving.
      NotesWhat to expect:
      These cookies are deeply chocolaty with a slight chew from the almond paste. The middles are soft and moist around the maraschino cherry. The glaze is rich and sets quickly like fudge. Yield is approximately 22-24 cookies using a level cookie scoop.
      Canned sweetened condensed milk is used in the glaze. Condensed milk is thick, viscous, and sweet. Be sure to get the right canned milk. Canned evaporated milk is thin and pourable, which is not the correct milk.
      The cookie recipe is adapted from Food Network, with a Taste of Home chocolate glaze. 

      Keyword almond extract, almond paste, cherry liqueur, chocolate glaze, maraschino cherries

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