Chocolate Red-Wine Cupcakes With Mascarpone Icing

"These little bits of heaven come from Everyday with Rachael Ray Magazine. So good; use them as a dessert at your next dinner party when the menu is Italian. Delicious!"
 
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Ready In:
40mins
Ingredients:
13
Yields:
24 cupcakes
Serves:
24
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ingredients

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directions

  • Preheat oven to 350°F Line 2 muffin pans with muffin cups or coat with nonstick spray.
  • In a medium, heatproof bowl, combine cocoa powder with chocolate pieces. Whisk in the boiling water until chocolate is melted and mixture is combined.
  • In a large bowl, cream butter and granulated sugar together. Beat in the eggs one at a time, until fully blended. Sift in flour, baking powder, and salt, and mix until just combined.
  • Alternating, add the chocolate mixture and wine in batches, mixing well between each addition. Repeat this until batter is smooth. Divide mixture among muffin cups, filling each about 3/4 of the way full.
  • Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan.
  • Lightly beat the mascarpone, then add the confectioners' sugar and beat until creamy. Remove the cooled cupcakes from the pan, spread each with icing, and top with a grape half, if desired.

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Reviews

  1. These cupcakes are so good that I prefer them without the icing. They're moist, and their texture is incredibly smooth and tender. You really MUST try these--I recently lost 70 lbs., but I went off my diet just to eat these. The only word that really fits is AWESOME.
     
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