These aren’t your everyday chocolate cupcakes. I wasn’t expecting something completely normal, but with just a cup of red wine in the batter, I didn’t think the flavor would be so pronounced.
I used an older (2005) Zinfandel that I thought would be decent, but lacking a huge amount of fruit. I was wrong – it was delicious. Some of the wine made it into a glass (or two) for Larry and I. And the flavor came through loud and clear in the cupcakes.
I also like the simple chocolate glaze – it’s not fussy, no spreading or piping necessary, just dip the top of each cupcake into the melty glaze and you’re done.
The cupcakes came to work with me, as usual. People can’t resist a good chocolate cupcake, so they disappeared fast.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Red Wine Cupcakes with Chocolate Glaze (Baked Occasions, p. 117)