I have been busy (or lazy?) lately, and have not been baking or blogging as much as usual.
I saw this recipe on Smitten Kitchen, and I was intrigued. The result was interesting. Maybe I didn't add enough cocoa, or maybe not enough red wine. It didn't really taste like chocolate...what did it taste like? It was unique. My husband and I couldn't quite put our finger on it. It grew on us though, and I would make these again, maybe with more cocoa and/or more red wine, and maybe with some oil or buttermilk to moisten it up a bit. They were a tad dry, and continued to dry out over a couple of days.
Red Wine Chocolate Cupcakes
slightly adapted from 'Red Wine Chocolate Cake' by Smitten Kitchen
1/3 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg + 1 egg yolk
1/2 cup red wine (I used Shiraz).
1 teaspoon vanilla
1 cup + 1 tablespoon all-purpose flour, sifted
1/2 cup cocoa
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
Cream butter and sugars together until light and fluffy. Add egg and yolk, beat well. Mix in vanilla. Add the red wine (It's okay to take a sip first). Set aside. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and cocoa. Add the flour mixture to the butter and sugar mixture until well combined.
Spoon into lined cupcake pan, about 2/3 full. Bake at 350 degrees for about 20 minutes or until a cake tester inserted in the middle cupcake comes out clean. I topped mine with a dollop of vanilla buttercream.