Chocolate Red Wine Cupcakes
Servings: 18 cupcakes
Ingredients
- 1 cup sugar
- 2 eggs
- 1 1/4 cups flour
- 1 teaspoon baking power
- 2 tablespoons dutch process cocoa
- 1/2 cup Real California whole milk
- 1/4 cup reduced wine *how to in notes*
- 1/2 cup unsalted Real California Butter melted and cooled
- 2 tablespoons oil
- 1 teaspoon vanilla extract
Instructions
- In mixer bowl beat sugar and eggs, until smooth and creamy
- Add in flour, baking powder and cocoa
- Pour in milk, wine, butter and oil.
- Beat for one minute until smooth
- Mix in vanilla on low speed
- Fill lined cupcake pans with 3 tablespoons batter
- Bake at 325 degrees for 20-25 minutes or until toothpick comes out clean.
Notes
1 cup red wine (I used a Cabernet Sauvignon
Boil one cup of red wine until it reduces in half (about 10-12 minutes on medium low heat) 1/4 cup will go into the cupcakes and 1/4 cup will go into the creamy filling
Boil one cup of red wine until it reduces in half (about 10-12 minutes on medium low heat) 1/4 cup will go into the cupcakes and 1/4 cup will go into the creamy filling