Can a cupcake make you cry?

These cupcakes can! They were so good, they brought tears of joy to my eyes!



Chocolate Red Wine Cupcakes with Mascarpone Icing

Recipe is inspired by Silvana Nardone
From Every Day with Rachael Ray
September 2007

I made a few little changes.

Makes approximately two dozen cupcakes.

Ingredients:

1/2 cup unsweetened cocoa powder
1/3 cup good quality milk or dark chocolate, chopped
1/2 cup water
2 sticks (8 ounces)unsalted butter, softened
1 1/2 cups granulated sugar (I like to use superfine sugar for baking)
4 large eggs
1 1/4 cups flour (I use Softasilk cake flour)
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup full bodied red wine
Two 8-ounce containers mascarpone cheese, at room temperature
2 cups powdered sugar
Red grapes, halved, and chocolate curls for garnish

Directions:

1. Preheat the oven to 350º. Line 2 muffin pans with baking liners.
2. In a large glass measuring cup, microwave water until boiling, about 2 minutes. Add the cocoa powder and chocolate pieces. Whisk until the chocolate is melted and the mixture is combined. Whisk in red wine.
3. In a large bowl, cream the butter and granulated sugar. Beat in the eggs, one at a time, until blended. Sift in the flour, baking powder and salt and mix until just combined. Add the chocolate mixture a little at a time, mixing well between each addition, until the batter is smooth. Divide among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan.
4. Lightly beat the mascarpone, then add the powdered sugar and beat until creamy. Remove the cooled cupcakes from the pan, spread each with icing and top with a grape half and chocolate curls.

*To make the chocolate curls, just use a vegetable peeler. Works great!

These are hands down, the best cupcakes I have ever tasted!

♥♥♥
~L