If you enjoy wine, I know this thought has crossed your mind – what should I do with leftover wine? You don’t want to waste good wine, but then you know you won’t get the same enjoyment out of old wine. Hubby and I often find ourselves with this predicament but I just can’t bring myself to pour the partial bottles down the drain.
Scouring the net, I found tips such as freezing the liquid for future cooking use. There were also endless recipes for roasts, braises, and sangria. However, one recipe in particular called out to me – Red wine chocolate cupcakes! Both a wine and chocolate fanatic, I had to try it! The results were moist dark chocolaty goodness with a hint of wine and lingering aroma.
Red Wine Dark Chocolate Cupcake (12 cupcakes), from We Are Not Martha
- 1/2 and 1/8 cup flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 stick organic butter, room temperature
- 3/4 cup sugar
- 2 large eggs
- 1/4 cup cocoa powder
- 1/2 cup dark chocolate chips
- 1/4 cup boiling water
- 1/4 and 1/8 cup red wine
Preheat oven to 350F.
Combine the dry ingredients of flour, baking powder, and salt in a bowl. In a separate large bowl, beat butter, sugar, and eggs until well mixed.
Slowly fold in the dry ingredients until well mixed with the butter mixture.
In a heat proof bowl, mix cocoa powder and chocolate chips. Pour in boiling water. Whisk until chocolate is melted.
Slowly add the chocolate mixture to the butter mixture. Alternate adding the wine with the chocolate until everything is fully mixed.
Line the cupcake pan with cupcake paper or foil. Fill the batter almost to the top. Bake for 18-20 minutes.
Check for doneness by inserting a toothpick. It should come out clean.
Voila! red wine cupcakes! Let the cupcakes cool first before frosting and digging in!