Chocolate Red Wine Cupcakes with Mascarpone Icing
Indulge in the luxurious combination of rich chocolate and velvety red wine with these Chocolate Red Wine Cupcakes topped with creamy Mascarpone Icing. Perfectly moist and infused with notes of Merlot or Cabernet Sauvignon, these cupcakes offer a sophisticated twist on a classic dessert. The mascarpone icing, whipped to airy perfection with powdered sugar and heavy cream, provides the ideal balance of sweetness and creaminess. Finished with optional dark chocolate shavings for added elegance, these cupcakes are perfect for celebrations, date nights, or whenever you're craving a decadent treat. With a prep time of just 20 minutes, these show-stopping cupcakes are both easy to make and irresistibly delicious.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1.25 cups granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 cup red wine (such as Merlot or Cabernet Sauvignon)
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese, softened
- 1.25 cups powdered sugar
- 0.25 cup heavy whipping cream
- 1 teaspoon vanilla extract (for icing)
- 0.25 cup dark chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar and softened butter using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the sugar and butter mixture, beating well after each addition.
Mix in the red wine and vanilla extract. The batter may look slightly curdled at this stage, but this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to maintain a tender cupcake texture.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
To prepare the mascarpone icing, beat the mascarpone cheese and powdered sugar in a bowl until smooth and creamy.
Add the heavy whipping cream and vanilla extract, and continue beating until the mixture is light and fluffy, about 2-3 minutes.
Once the cupcakes are completely cool, pipe or spread the mascarpone icing onto each cupcake.
Optional: Sprinkle with dark chocolate shavings for garnish.
Serve and enjoy these decadent Chocolate Red Wine Cupcakes with Mascarpone Icing!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 35.1 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
