Decadent Wine Chocolate Cupcakes
Romantic Valentine’s Day Wine Chocolate Cupcakes
Here’s a recipe for decadent wine chocolate cupcakes, lovingly baked for my husband on Valentine’s Day. These moist chocolate cupcakes are infused with a subtle, sophisticated wine aroma, complemented by a creamy, luscious frosting. They make for an elegant dessert perfect for celebrating special moments and adding a touch of romance.
Cupcake Ingredients- 60g unsalted butter, softened to room temperature
- 60g powdered sugar
- 1 large egg, at room temperature
- 100g cake flour, sifted
- 20g unsweetened cocoa powder, sifted
- 3g baking powder, sifted
- 100ml Ice Wine
Cream Cheese Frosting- 50g cream cheese, softened to room temperature
- 20g powdered sugar
- 50ml heavy cream, whipped to 80% peaks
- 1/2 tsp vanilla powder
- 50g cream cheese, softened to room temperature
- 20g powdered sugar
- 50ml heavy cream, whipped to 80% peaks
- 1/2 tsp vanilla powder
Cooking Instructions
Step 1
Begin by creaming the softened butter (60g) in a bowl with the powdered sugar (60g). Gradually add the sugar while beating with a hand mixer or whisk until the mixture is light and fluffy. Once creamy, gradually add the lightly beaten egg (1), in 2-3 additions, ensuring it fully incorporates between each addition to prevent the batter from separating. Continue beating until well combined and smooth.
Step 2
In a separate bowl, sift together the cake flour (100g), cocoa powder (20g), and baking powder (3g). Sifting ensures these dry ingredients are evenly distributed and free of lumps, leading to a lighter cupcake texture.
Step 3
Add the sifted dry ingredients to the creamed butter and egg mixture. Gently fold them in using a spatula until just combined, being careful not to overmix. Then, pour in the Ice Wine (100ml) and stir until the batter is smooth and homogenous. The subtle notes of Ice Wine will beautifully enhance the chocolate flavor.
Step 4
Line a muffin tin with paper liners and fill each cup about 70% full with the batter. Overfilling can cause the cupcakes to overflow during baking. Bake in a preheated oven at 165°C (325°F) for approximately 22-25 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. Once baked, remove the cupcakes from the tin and let them cool completely on a wire rack.
Step 5
Prepare the cream cheese frosting for decorating. In a bowl, combine the softened cream cheese (50g) with the powdered sugar (20g). Beat them together until smooth and creamy, ensuring there are no lumps of cream cheese remaining. This forms the base of your delicious frosting.
Step 6
In another bowl, whip the heavy cream (50ml) until it reaches about 80% peak consistency – soft peaks that hold their shape but are still pliable. Be careful not to over-whip, as this can make the frosting stiff. Gently fold in the vanilla powder (1/2 tsp).
Step 7
Now, gently fold the whipped cream mixture into the cream cheese mixture from step 4. Mix until just combined and uniformly colored; overmixing can cause the cream to separate. Transfer the frosting to a piping bag and pipe decorative swirls onto the cooled wine chocolate cupcakes. Finally, garnish with fresh strawberries or your favorite fruits to complete these elegant wine chocolate cupcakes.
