Ingredients

The following ingredients have 24 Servings
  • 1 cup all-purpose flour
  • 6 Tablespoons unsweetened cocoa powder
  • ½ + 1/8 tsp baking soda
  • ¼ tsp fine salt
  • 4 ounces mascarpone cheese
  • ¾ cup + 2 TBSP granulated sugar
  • ½ cup unsalted butter (room temperature)
  • 1 egg (room temperature)
  • ½ tsp vanilla extract
  • ½ cup + 2 TBSP red wine
  • ½ cup unsalted butter (room temperature)
  • 4 ounces full-fat cream cheese (room temperature)
  • 2 ½ cups powdered sugar
  • ½ Tablespoon half-and-half or heavy cream
  • ½ teaspoon vanilla

Instruction

  • Pre-heat oven to 350°F. Line 12 regular-sized muffin tins with a paper liner.
  • In a mixing bowl, stir together the flour, unsweetened cocoa, baking soda, and salt, being careful to measure properly (weighing the flour and cocoa is highly recommended!).
  • In another mixing bowl or the bowl of a stand mixer, use an electric mixer to beat together the sugar, butter, and mascarpone until light and fluffy. Add vanilla and the egg, beating until fully incorporated.
  • Alternate adding the dry ingredients and the wine to the butter mixture, beginning and ending with dry (3 dry and 2 wet additions). Mix until fully incorporated between each addition.
  • Fill each muffin cup 2/3 of the way full (I use approximately 2 scoops of a medium cookie scoop).
  • Bake for 16-20 minutes, or until set and cupcake bounces back when lightly touched. You can also use a toothpick inserted, it should come off with a few crumbs. Remove the cupcakes from the pan and set them on a cooling rack to cool completely before frosting.