Chocolate and red wine are a match made in heaven. What better way to bring the two together than these delectable red velvet wine-filled cupcakes? Bring them to your next dinner party or make a batch as a sweet just-because treat.
1⁄2 cup water
4 ounces semi-sweet chocolate chips
1⁄2 cup unsweetened cocoa powder
2 sticks (16 tablespoons) of butter
1 1⁄2 cups sugar
1 teaspoon vanilla extract
1 tablespoon red food coloring
4 large eggs
1 1⁄2 teaspoons baking powder
1 1⁄4 cups flour
1 teaspoon salt
1⁄2 cup red wine
Makes 24 cupcakes.
PREHEAT the oven to 350℉. Place baking cup liners in 2 muffin tins (24 liners).
BOIL water in a saucepan, then mix in chocolate chips and cocoa powder, stirring until chocolate is melted. Set aside.
BEAT together butter, sugar, vanilla extract and food coloring in a medium large bowl. Once combined stir in eggs one at a time. Set aside.
COMBINE baking powder, flour and salt in a separate bowl. Gradually add into wet mixture until well blended.
ADD chocolate and wine, slowly, making sure batter is fully mixed.
POUR batter into baking cup liners until about 2/3 full.
BAKE about 20 minutes, or until toothpick comes out clean. Allow to cool.
FROST with your favorite cream cheese icing. Serve.