Red wine chocolate cupcakes with cream cheese

Name: Red wine chocolate cupcakes with cream cheese
Yield: 1
Ingredients: butter - 85 g; cane sugar - 50 g; regular sugar - 130 g; egg - 1 pc.; yolk - 1 pc.; red wine (sweet or dry) - 180 ml (190 g); vanilla from a pod - on the tip of a knife; flour - 110 g, 1 tbsp. (250 ml); cocoa powder 40 g, 1/2 tbsp. (unsweetened); soda - at the tip of tsp.; baking powder - 1/2 tsp; salt - 1/4 h. l.; cinnamon - 1/4 tsp; cream. butter - 95 g; cottage cheese cream cheese - 150 g; powdered sugar - 60 g, 1/2 tbsp.

Cookinero 14 November 2022

How to cook Red wine chocolate cupcakes with cream cheese

Step 1

Remove the ingredients stored in the refrigerator in advance so that they warm up to room temperature. Mix both types of sugar, add softened butter to them and beat with a mixer.

Step 2

Add egg and yolk and beat again until smooth.

Step 3

Mix the dry ingredients (flour, salt, cocoa, soda and baking powder, cinnamon) and sift everything together, knead the dough together with the egg mixture, stirring it well with a spatula until smooth. Pour in the wine (very slowly, gradually, allowing the liquid to be absorbed).

Step 4

Fill molds 2/3, bake for 15-20 minutes. at 180 degrees. Cool down.

Step 5

Cream: beat softened butter with cold cheese and powder. Put in a bag, put on cold cupcakes.

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Ingredients

butter - 85 g

cane sugar - 50 g

regular sugar - 130 g

egg - 1 pc.

yolk - 1 pc.

red wine (sweet or dry) - 180 ml (190 g)

vanilla from a pod - on the tip of a knife

flour - 110 g, 1 tbsp. (250 ml)

cocoa powder 40 g, 1/2 tbsp. (unsweetened)

soda - at the tip of tsp.

baking powder - 1/2 tsp

salt - 1/4 h. l.

cinnamon - 1/4 tsp

cream. butter - 95 g

cottage cheese cream cheese - 150 g

powdered sugar - 60 g, 1/2 tbsp.

Red wine chocolate cupcakes with cream cheese - FAQ About Ingredients, Baking Time and Storage

Can I substitute red wine with another liquid in the cupcake batter?

Yes, you can substitute red wine with grape juice, coffee, or even water, but keep in mind that the flavor profile will change.

How long do these cupcakes stay fresh, and how should I store them?

Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.

Can I make these cupcakes vegetarian?

For a vegetarian version, ensure all ingredients are plant-based, including the cream cheese and butter substitutes.

What can I use instead of cream cheese for the frosting?

You can use mascarpone, Greek yogurt, or whipped coconut cream as alternatives, though the texture and taste will vary.

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend, and ensure all other ingredients are gluten-free.

How can I make the cupcakes more moist?

Adding a bit of sour cream or yogurt to the batter can enhance moisture without altering the flavor significantly.

Can I freeze these cupcakes for later use?

Yes, freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature before frosting and serving.

What’s the best way to serve these cupcakes?

Serve them at room temperature with a dusting of cocoa powder or a drizzle of melted chocolate for extra flair.

Can I make mini cupcakes instead of regular-sized ones?

Yes, adjust the baking time to 10-12 minutes for mini cupcakes, checking for doneness with a toothpick.

How can I prevent the frosting from melting?

Ensure the cream cheese and butter are cold when whipping, and refrigerate the frosted cupcakes if the room is warm.

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