Friday, April 27, 2012

Cocoa-port Cupcakes with Port Wine Reduction and Cocoaport Frosting

(Adapted from Food Network)

By now you should know all about my love of cooking and baking with alcohol. However, I'm not a huge fan of wine. BUT...this is still one of my favorite cupcake recipes.

Try them and you'll see why.


1 cup buttermilk (Or 1 cup milk with 2 tbsp white vinegar)
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup port wine, heated

Port Wine Reduction:

1 3/4 cups port wine
1/3 cup sugar
1/8 teaspoon salt
Combine the wine, sugar and salt in a saucepan over a low flame. Simmer until reduced to 3 1/2 ounces liquid

Cocoaport Frosting:

1 cup unsalted butter (2 sticks or 1/2 pound), softened

3 1/2 cups confectioners (powdered) sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract
4 tablespoons milk or heavy cream
2 tablespoons port wine


Preheat the oven to 325 degrees F. Line cupcake tins with 24 cupcake liners.
Whisk together the buttermilk, oil, vanilla and eggs. Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt and add into the wet mixture. Whisk the batter together until almost all the lumps are gone. Scrape the bowl, then mix again briefly. Add in a small amount of the port wine to help thin the batter. Once it is incorporated, slowly add in the remaining wine, whisking continuously. Scrape the bottom of the bowl and make sure that there are no lumps. Scoop into the prepared cupcake liners using a number 16 scoop. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes.

Allow the cupcakes to fully cool. Drizzle with 1 teaspoon Port Wine Reduction onto each cupcake. Combine frosting ingredients until smooth. Pipe frosting onto cupcakes.

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