Now that Christmas is over I’m attempting to wean myself from so many peppermint pastries. It was good while it lasted (Sooooo good) but moving onto New Years celebrations. These red wine chocolate cupcakes are just the thing I need for my New Years Eve party. It’s been years since I’ve gone out on the town for New Years. I just can’t make myself fight the crowds and pay the inflated prices for every venue in the city. A small get together at the house is much more my speed lately.
You know what I’m talking about. A few close friends, a few great bottles of wine or bubbly, some awesome appetizers, the NY times square ball drop in the background on the TV, all paired with some gourmet chocolate cupcakes.
I was up in Northern California for a conference a while back and we went on a wine tour. I loved this wine from Boeger winery up in Eldorado County. As many times as I have been wine tasting in California I had never ventured to El Dorado County. It was a diverse place with stunning beauty. There was a great blend of gorgeous scenery, colorful history, and fun outdoor adventures. You can get the wine from the winemaker, or if you have your own favorite go ahead and use it.
It made a great addition to the cupcake. I used it to create a wine syrup reduction and mix with the buttercream to give the frosting just a tiny bit of wine deliciousness. Now if you think you just want to go with plain buttercream, you don’t need to add the wine. But if you like the color just add a few drops of gel food coloring to get the red frosting.
For this recipe I used the red wine reduction in the batter while baking and I also used it once done baking. Once the cupcake was cooled I took a wooden skewer and poked a few holes in the top of the cupcake. I then drizzled some of the wine reduction into the holes and let the cupcake soak it up. Just a tiny bit here. A little goes a long way. You could skip this part if you wanted. It depends on how much red wine flavor you like. If you try one and decide you would like a bit more red wine flavor, go ahead and add. If you like it just the way it is, then call it done. Frost the cupcakes and enjoy!
As always we hope you enjoy them as much as we do. Please share if you end up making them, we always love to hear how it goes. If you find you are still longing for the peppermint like I am, these little chocolate peppermint meringues make great party food or even peppermint bark. Cheers to a Happy New Year!
- 297 grams AP Flour
- 425 grams sugar
- 65 grams cocoa powder
- 11grams salt
- 12 grams baking soda
- 45 grams cultured buttermilk powder
- 170 grams vegetable oil
- 470 grams water
- ¼ cup red wine syrup
- 80 grams eggs
- 1 cup red wine
- 1 Tablespoon sugar
- 3 cups confectioners sugar
- 8 tablespoons unsalted butter, room temperature
- 2 tablespoons milk, room temperature
- 1 teaspoon vanilla extract
- 1/8 cup wine syrup
- Preheat oven to 350°F.
- Line your cupcake pan with 24 pan liners.
- Boil red wine and the tablespoon of sugar until it reduces in half (about 10-15 minutes on medium low heat)
- Sift flour, sugar, cocoa powder, salt, baking soda and buttermilk powder into mixing bowl of stand mixer.
- With paddle attachment mix on low speed to combine.
- Add oil, water, eggs, and 1/4 cup wine syrup one at a time and continue mixing until blended together.
- Pour into cupcake pan and bake for 16 - 20 minutes or until cake springs back when lightly touched or toothpick inserted into center comes out clean.
- Remove from oven and let cool.
- If you want more wine flavor, use a skewer and poke holes in top of cupcakes, use 1/8 cup of wine syrup and drizzle over tops of cupcake.
- In the bowl of a stand mixer with paddle attachment, beat together the confectioners sugar, butter, milk and vanilla on low speed until combined.
- Stop the mixer and scrape the sides down.
- Increase the speed to medium and beat until fluffy, about 3 more minutes. (If frosting is dry, add more milk, 1 teaspoon at a time until creamy)
- Stir in the remaining 1/8 cup wine syrup
- This will make 2 cups frosting.