Dark Chocolate Red Wine Cupcakes
Dark chocolate red wine filled cupcakes are perfectly moist with hints of coffee, ganache filling and a raspberry whipped cream frosting. These homemade chocolate cupcakes are gourmet & decadent, yet easy to make!
Dark chocolate & red wine filled cupcakes with ganache and whipped cream: heavenly, indulgent, and quite easy to make-completely from scratch.
Velvety and moist dark chocolate cake is laced with espresso coffee then filled with a silky smooth pinot noir infused ganache and topped with a luscious fresh raspberry whipped cream frosting for a truly romantic cupcake recipe.
These cupcakes sound extra fancy, but I promise you they’re fairly easy and don’t require any extravagant baking knowledge or expertise.
You just need an apron, some music, and a spoon ready for licking (trust me you’re gonna want to spoon-lick each component of these cupcakes!)
- 15 cupcakes
- Prep time: 30 Minutes|Cook time: 30 Minutes|Total time: 1 Hours
Dark Chocolate Cupcakes (makes about 15 cupcakes)
Pinot Noir Chocolate Ganache (makes about 1.5 cups)
Raspberry Whipped Cream Frosting
Dark Chocolate Cupcakes
- Heat oven to 350°F. Line cupcake pan with liners
- In a stand with your paddle attachment (or with a hand mixer) mix together sugar, flour, cocoa, baking powder, baking soda and salt on low speed until fully combined.
- Add eggs, milk, oil and vanilla; beat on low speed until combined, then turn up to medium speed and mix for additional minute.
- Heat water in a small saucepan until boiling; mix into batter along with espress or coffee (battter will be thin!).
- Fill cupcake liners 2/3 full and bake 22 to 25 minutes or until toothpick inserted comes out clean. Transfer to cooling rack and cool completely before frosting.
Pinot Noir Chocolate Ganache:
- Add heavy cream to a small saucepan and heat on low heat until the cream is steaming and just about to boil.
- Add chocolate chips to a large glass or heatproof bowl. Pour the warmed cream over the chocolate chips. Add in the red wine and a pinch of salt. Allow to stand for about 2 minutes to soften the chocolate chips completely, then whisk until completely smooth.
- Let cool to room temperature before filling cupcakes.
Raspberry Whipped Cream Frosting
- For the raspberry puree: place raspberries and sugar in a small sauce pan over medium heat. Bring to a low boil and cook, stirring frequently until raspberries are broken down and juices are released, about 4-5 minutes. Remove and transfer to a fine mesh strainer placed over a bowl. Using a spatula or wooden spoon, strain the liquid into the bowl and discard the seeds. Let cool completely to room temp (you can speed this process up by placing the bowl in the freezer).
- Place cold whipping cream in stand mixer with whisk attachment (or in a bowl with your hand mixer). Whip on medium speed until soft peaks form.
- Add in vanilla and cooled raspberry puree (it should be about 3 tbsp), and continue to whip until stiff peaks form. (it should hold its shape)
To assemble Cupcakes:
- Using an apple corer or paring knife, make a small hole in the middle of your cupcakes.
- Fill each hole with about 1 tbsp of cooled ganache.
- Place whipped cream in piping bag and swirl on top of cupcakes. You can also just spread with a small spatula.
- Top each cupcake with 1 fresh raspberry and shaved chocolate (optional)
- *Cupcakes can be baked and keep in an airtight container or zip lock bag in the freezer for up to 1 month
- *You can use coffee instead of the espresso or you can mix 2 tbsp of instant coffee with 1 tbsp hot water.
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