Red wine and chocolate frosting? Do we really need to say more? In case you're not convinced to give this recipe a shot, these cupcakes are like mini pound cakes and the vanilla sugar gave the cake a delicious flavor. The red wine ganache gave it a kick to balance everything out. Click here for more recipes like this from The Kitchen Paper.
For the cupcakes:
- 1 cup unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 1/2 cups vanilla sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
For the frosting:
- 1/2 cup heavy cream
- 8 ounces dark chocolate, finely chopped
- 2 tablespoons red wine
Preheat the oven to 325 F. Prepare a cupcake tin with liners.
Cream butter and cream cheese together in a large bowl until smooth. Add the sugar and beat on high for five minutes, until light and airy. Add the eggs, one at a time, then vanilla, scraping down the sides of the bowl as needed. Add the flour and salt together, and beat until just incorporated.
Fill cupcake liners until 3/4 full, and shake gently to smooth the top. Bake until a cake tester comes out clean, about 40 minutes. Let cupcakes cool completely before making the ganache.
For the ganache, heat the cream until almost boiling, then add to chocolate and let sit for 2 minutes before stirring. Stir until completely smooth, then add red wine and stir again. Let cool to your desired consistency, then pour over cupcakes. Let the ganache set before serving cupcakes.