Starting today onwards, I will be sharing on a range of liquor cupcakes from time to time. Now, cupcakes are not only for kids; it for adults, especially these liquor cupacakes. Believe me people! This cake is insane. It is hard to imagine how a chocolate flavor so intense can fit inside such a dense and fudgy yet surprisingly tender little cake.
For the Cakes
2 stick (225gram) of softened butter
2 cups firmly packed dark brown sugar
2/3 cups granulated sugar
4 eggs
2 cups red wine of choice
2 tsp. vanilla extract
2¾ cups all-purpose flour
1 1/3 cups cocoa powder
½ tsp baking soda
1 tsp baking powder
¾ tsp cinnamon
¾ tsp salt
2 stick (225gram) of softened butter
2 cups firmly packed dark brown sugar
2/3 cups granulated sugar
4 eggs
2 cups red wine of choice
2 tsp. vanilla extract
2¾ cups all-purpose flour
1 1/3 cups cocoa powder
½ tsp baking soda
1 tsp baking powder
¾ tsp cinnamon
¾ tsp salt
For the Frosting
8 oz softened cream cheese
¼ cup heavy cream
1½ cups powdered sugar
¼ tsp vanilla extract
a pinch of salt
Preheat your oven to 325 degrees and place cupcake liners in 2 cupcake tins. Beat the softened butter at a medium speed in an electric mixer until smooth. Add the sugars, increase the speed to medium-high, and beat until fluffy. Add the eggs, one at a time, and then add the vanilla. Once everything is incorporated, give the bowl a scrape to loosen up the stuck bits at the bottom.
8 oz softened cream cheese
¼ cup heavy cream
1½ cups powdered sugar
¼ tsp vanilla extract
a pinch of salt
Preheat your oven to 325 degrees and place cupcake liners in 2 cupcake tins. Beat the softened butter at a medium speed in an electric mixer until smooth. Add the sugars, increase the speed to medium-high, and beat until fluffy. Add the eggs, one at a time, and then add the vanilla. Once everything is incorporated, give the bowl a scrape to loosen up the stuck bits at the bottom.
While things are mixing, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt in a separate bowl and set aside. Also measure out your red wine.
Add 1/3 of the dry mix to the mixer with the butter and sugar and beat on low until the flour is just incorporated. Then, add in half of the red wine and mix to combine. Continue by adding another third of the dry mix, then the rest of the wine, and finally the rest of the dry ingredients. Mix until the ingredients are incorporated together and the batter is smooth.
Scoop the batter into the muffin tins (about 3 Tbs or an ice cream scoop-full in each) and bake for 25 minute or until a toothpick inserted in the middle comes out clean.
As the cupcakes cook, make the frosting. Using an electric mixer with the whisk attachment, whip up the cream cheese on a medium speed until smooth. Add the powdered sugar, vanilla and salt, and whisk to combine. Increase the speed and slowly pour in the heavy cream. Once added, whip on high for about a minute until the frosting is increased in volume and has the texture of marshmallow fluff. Store in the refrigerator until ready to use.
When the cupcakes are finished baking, invert them onto a cooling rack. Wait until they are completely cool before topping with a small dollop of the frosting or a dusting of powdered sugar. Store in the refrigerator – they will keep well for about 3 days.
