Ingredients
1/2 cup baking cocoa4 ounces bittersweet chocolate, chopped1/2 cup boiling water1 cup butter, softened1-1/2 cups sugar4 large eggs, room temperature1-3/4 cups all-purpose flour1-1/2 teaspoons baking powder1 teaspoon salt1/2 cup dry red wineMASCARPONE ICING:2 cartons (8 ounces each) mascarpone cheese2 cups confectioners’ sugar1/2 teaspoon vanilla extract
Preparation
Place cocoa and chocolate in a small bowl; whisk in boiling water until chocolate is melted and mixture is blended.
In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with wine and chocolate mixture beating well after each addition. Fill paper-lined muffin cups three-fourths full.
Bake at 350° for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat mascarpone cheese, confectioners’ sugar and vanilla extract until creamy. Frost cupcakes. Store in the refrigerator.
