CHOCOLATE RED WINE CUPCAKES With Red Wine Icing

CHOCOLATE RED WINE CUPCAKES
With Red Wine Icing

Makes about 12 cupcakes.

INGREDIENTS:
8 tbsp butter, room temperature
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
3/4 cup Robert Mondavi Private Selection Cabernet Sauvignon
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
1/8 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon

For the frosting:
1/2 cup butter, room temperature
3 cups confectioner’s sugar
1/4 cup Robert Mondavi Private Selection Cabernet Sauvignon
1 tsp vanilla extract
1/4 tsp of cinnamon
Pinch of salt

DIRECTIONS:
Preheat oven to 350 degrees. Line muffin pan with cupcake liners and set aside.

In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Whisk to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the egg and egg yolk, as well as the vanilla, beat well until combined.

Add in 1/2 of the dry ingredients, followed by the wine, then the remainder of the dry ingredients. Mix until well combined, scraping the bottom of the bowl if necessary.

Divide batter evenly into lined muffin pan. Bake for 18 minutes then remove from oven and let cool for 5 minutes before transferring cupcakes to a wire rack to cool completely.

In the meantime, to make the frosting, whip the butter until light and fluffy. Slowly incorporate the powdered sugar, as well as the wine, cinnamon and vanilla. Beat until no lumps remain. Frost cupcakes as desired.

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