Chocolate Merlot Cupcakes
Equipment
- 1 muffin tin 12-cup
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small saucepan
- 1 Whisk
- 1 Rubber spatula
- 1 hand mixer or stand mixer
- 1 measuring cup set
- 1 measuring spoon set
- 1 wire cooling rack
- 1 piping bag or offset spatula
Ingredients
- 180 milliliter Merlot red wine divided
- 120 milliliter whole milk room temperature
- 200 gram granulated sugar
- 110 gram unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 125 gram all-purpose flour
- 35 gram unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 60 milliliter neutral oil such as canola
- 120 gram dark chocolate chopped
- 225 gram cream cheese softened
- 115 gram unsalted butter for frosting; softened
- 300 gram powdered sugar sifted
- 1 tablespoon Merlot red wine for frosting
- 1 pinch fine sea salt for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- In a small saucepan, gently heat 120 milliliters Merlot with the chopped dark chocolate over low heat, whisking until smooth, then set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and 1/2 teaspoon salt.
- In another bowl, beat 110 grams butter and granulated sugar with a mixer until light and fluffy, about 2 to 3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
- Pour in the cooled chocolate–Merlot mixture and the neutral oil, mixing until just combined.
- Add the dry ingredients to the wet mixture in two additions, alternating with the milk, beginning and ending with the dry ingredients, and mix just until no streaks of flour remain.
- Stir in the remaining 60 milliliters Merlot by hand until the batter is smooth and evenly combined.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes, then remove them to the rack to cool completely.
- For the frosting, beat the cream cheese and 115 grams softened butter together until smooth and creamy.
- Gradually add the powdered sugar, 1/3 at a time, beating on low at first and then on medium until fluffy.
- Beat in 1 tablespoon Merlot and a pinch of salt until the frosting is smooth and spreadable, adjusting with a little more powdered sugar if too soft.
- Once the cupcakes are completely cool, pipe or spread the Merlot cream cheese frosting generously over each cupcake.
Notes
For best flavor, use a Merlot you enjoy drinking, as its character will subtly infuse both the cake and frosting; make sure all refrigerated ingredients are at room temperature so the batter emulsifies properly and the cupcakes rise evenly, and avoid overmixing once the dry ingredients are added to keep the crumb tender. Let the cupcakes cool fully before frosting to prevent melting, and if your kitchen is warm, chill the frosted cupcakes for 15 to 20 minutes to help set the frosting before serving. Adjust the wine flavor by adding a touch more Merlot to the frosting a teaspoon at a time, balancing with extra powdered sugar if needed, and store leftovers covered in the refrigerator, bringing them back to room temperature for the best texture.
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