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Blackberry Apricot Plum Wine Cholocate Cupcakes

My second entry to the Iron Cupcake Earth Challenge- Secret Ingredient: Wine. I am REALLY proud of these ones... They taste amazing, they look beautiful, and I think they're a pretty creative use of the secret ingredient. Now I just have to come up with a better name.... hmmm... since it has stone fruit and wine maybe Stoned Drunken Cupcakes?? Or since the base is an upside down Devil's food cake: The Devil's Stoned Underworld??? Needs work.... Help me out here people!!
As I said, the cupcake is chocolate devil's food cake, very moist and chocolaty. It is infused with plum wine... Mmmmm, smells sooooo goood.... Ummm.... oh yeah, anyway, the bottoms of the cupcakes have a apricot half baked in. The cupcake is then turned out of the pan and set upside down. I made a sauce of mashed blackberries, plum wine, and a little dark chocolate over the stove. This sauce was poured over the cupcakes. Yummy, yummy, yummy!! Blackberries are so sweet right now since they're at the peak of their season, I bought a few extra boxes to eat for breakfast; go out and get some if you haven't already!
3/4 cup boiling plum wine
3/4 cup cocoa powder
6 ounces butter
2 cups baker's sugar
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs (room temp.)
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup yogurt
2-3 cans of apricot halves

Preheat the oven to 350 degrees F.Whisk together boiling wine and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda, and baking powder and add this mixture, alternately with the yogurt. Add cocoa and wine mixture and mix until thoroughly combined. Lightly grease the cupcake pan. Drop one apricot half into each cup. Scoop batter into cupcake pan and bake for 15-20 minutes. Allow cupcakes to cool. Once they are completely cool, place a cookie sheet on top of the cupcake pan, turn both pans upside down and tap the bottom of the cupcake pan so the cupcakes fall out on to the pan.
11 oz. Blackberries
Apx. 1/2-3/4 cup Plum Wine
4-6 oz. Dark Chocolate
1/2 cup of sugar
Melt the Dark Chocolate in a double boiler. Mash the Blackberries with a potato masher (leave a some texture, do not make it completely smooth.) Place the blackberry mash, the chocolate, sugar, and plum wine in a heavy saucepan. Cook until the sauce has reduced and thickened. If you would like the sauce sweeter, add more sugar. Spoon sauce over the cupcakes after it has cooled.



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Englewood, Colorado, United States
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