Make your toast with a cupcake! These chocolate cupcakes are infused with Cabernet Sauvignon and look delicate and fancy with generous swirls of frosting and chocolate curls. The wine flavor is most prominent in the drizzle so don’t skimp on that. The wine in the cupcakes lends a full, fruity flavor when paired with the cocoa, and a blush color in the frosting, the perfect balance of light and dark flavors.
Chocolate Wine Cupcakes with Red Wine Glaze
Makes 12 cupcakes
½ cup soy milk
1 tablespoon cornstarch
2 cups red wine
½ cup Earth Balance margarine
2/3 cup sugar
1/3 cup powdered sugar
2 teaspoons wine reduction
2 tablespoons red wine
2 tablespoons soy milk
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup Earth Balance margarine
½ cup vegetable shortening
3 cups powdered sugar
1 teaspoon wine reduction
½ teaspoon vanilla
1 tablespoon soy milk
About 2 tablespoons wine reduction (all that remains after making the cupcakes and frosting)
Dark chocolate bar to make curls
First, make the soy milk and cornstarch mixture. Dissolve the cornstarch in the soy milk. Either in a saucepan on the stovetop over medium heat, or in the microwave in a glass dish, cook the mixture until it thickens, stirring frequently. Set aside to cool completely.
Pour the wine in a saucepan and bring to a boil. Lower the heat to a high simmer and cook for about 20 minutes, or until the wine reduces nearly to a syrup-y consistency. Don’t let it thicken. Set the reduction aside. It should be about 3 tablespoons and will be used in the cupcakes, frosting, and as a drizzle.
Preheat oven to 350F degrees and line a cupcake pan.
To make the cupcakes, start by creaming the margarine with the sugar and powdered sugar, until fluffy. Add the soy milk/cornstarch mixture, wine reduction, wine, soy milk, and vanilla, then mix until incorporated.
In a separate bowl, sift together the flour, cocoa, baking powder, and salt. Add to the wet ingredients and mix until the batter is smooth. It should be airy, but somewhat thick.
Using a cupcake or ice cream scoop, spoon batter into a lined cupcake pan and bake for 18-20 minutes or until a toothpick comes out clean. Remove from oven then let cool.
While the cupcakes are cooling, make the frosting. Using electric beaters, cream the margarine and shortening together. Gradually add the powdered sugar while mixing. Add the wine reduction, vanilla, and soy milk then beat until light and fluffy, 5-8 minutes. If the frosting is too thick, add another splash of soy milk.
Fill up your pastry bag and pipe big swirls of frosting on your cupcakes once they’ve cooled. Drizzle the wine reduction evenly over the cupcakes.
Using a vegetable peeler, “peel” thick chocolate curls from the chocolate bar. Stick them in the freezer for a few minutes, and then garnish each cupcake with curls. The temperature of the chocolate is important. If the bar is too cold, the slices will break before they curl, but if it’s too warm, it will get messy and difficult. The curls will be very delicate, so handle with care.
Kelly Peloza is the author of The Vegan Cookie Connoisseur and writes the cookie blog and Seitan Beats Your Meat. She believes in using accessible ingredients and making desserts as decadent as possible. When she’s not blogging or working in the kitchen, Kelly goes to school for photography. She enjoys traveling and eating vegan food, baketivism, music, art, burritos, and cute bunnies.