Chambourcin Chocolate Cupcakes

November 08, 2018

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It’s not easy to improve upon the classic chocolate cupcake recipe. But here at Missouri Wines, we cracked the code with this mouth-watering wine cupcake! 

Have you ever thought about baking with wine? If you haven’t, you should definitely give it a try! These chocolate cupcakes mixed with our very own Missouri-made Chambourcin make for the most moist, rich, full of flavor, scrumptious treat. We would highly recommend this baked good for any occasion. 

(This recipe calls for coconut flour, but the ingredient can easily be substituted with a 
wheat-based flour.)

Chambourcin Chocolate Cupcakes

Prep Time: 20 minutes | Cook Time: 20 minutes | Serving Size: 12 Cupcakes

Cupcake Ingredients:

 

6 tbsp - Unsalted butter, room temperature

¾ cup - Dark brown sugar, packed

¼  cup - Granulated sugar

1 Large Egg + yolk, room temperature

¾ cup - Chambourcin wine

1 tsp - Vanilla extract

1 cup + 1 tbsp - Coconut flour 1

½ cup - Cocoa powder

1/8 tsp - Baking soda

½ tsp - Baking powder

¼ tsp - Salt

¼ tsp - Ground cinnamon

 

Icing Ingredients:

8 oz. - Cream cheese

¾  cup - Chilled heavy whipping cream

2 tbsp - Granulated sugar

Sprinkles 2

 

Directions: 

Preheat over to 325 degrees Fahrenheit. Line muffin pan with cupcake liners.

In a large bowl, sift together coconut flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Whisk to combine. Set aside. 

In the bowl of a standard mixer fitted with the paddle attachment, mix together butter and dark brown and granulated sugar for 2 minutes until light and fluffy. Add in the egg + yolk, beating well.  Next, mix in the Chambourcin and vanilla. 

Slowly add in the dry ingredients and mix until it’s all combined and mixed well. 

Use an ice cream scoop and divide the batter into the lined muffin pan. Bake for 20 minutes, then remove from the oven and let cool for 5 minutes before transferring cupcakes to a wire rack to cool completely. 

In the meantime, to make the frosting, whip together cream cheese, heavy whipping cream and granulated sugar until soft peaks form. Put frosting into piping bag (or Ziploc bag and snip the corner) and pipe the frosting onto the cupcakes. Make sure the cupcakes are completely cool before icing.

Be sure to enjoy with a glass of Missouri Chambourcin!

 

Additional Notes: 

1These Chambourcin cupcakes were made gluten-free by using coconut versus wheat flour.

2For added beauty, and a seasonal touch, feel free to add your favorite sprinkles.