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Sangiovese Chocolate Cupcakes

These rich, chocolatey cupcakes are infused with decadent Sangiovese and topped with a creamy wine frosting!
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Course: Dessert
Cuisine: American, Italian
Keyword: buttercream, cake, chocolate, chocolate cake, crazy cake, cupcakes, depression cake, frosting, red wine, Sangiovese, wacky cake, white wine
Prep Time: 30 minutes
Cook Time: 15 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 cupcakes
Author: Rachel Alexandra

Ingredients 

Cake

  • ¼ cup unsweetened cocoa powder
  • 1 cup + 5 Tbsp all-purpose flour
  • 3 Tbsp arrowroot starch
  • 1 cup sugar
  • ½ tsp Celtic sea salt
  • 1 tsp baking soda
  • 1 tsp vinegar
  • 1 cup Sangiovese
  • 1 tsp pure vanilla extract
  • cup avocado oil

Frosting

  • 4 oz salted butter (softened)
  • 300 g powdered sugar
  • 5 Tbsp Sangiovese

Instructions

Cake

  • Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners,
  • In a large bowl, sift the cocoa powder, flour, starch, sugar, salt, and baking soda. Whisk to combine.
  • Then add the vanilla, vinegar, wine, and oil. Use a wooden spoon to gently mix all the ingredients. Only stir until you can no longer see the dry ingredients. Do not over mix.
  • Fill each well in the cupcake tin ⅔ full and bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cupcakes rest for 10 minutes before turning them out onto a cooling rack. Let them cool completely before frosting.

Frosting

  • In the bowl of a stand mixer fitted with the whisk attachment, add the softened butter, powdered sugar, and wine.
  • Start mixing on low speed and scrape down the sides of the bowl periodically.
  • Once the powdered sugar is mixed in, increase speed to medium-high and whip the frosting until it is light and fluffy.
  • To decorate, fit a piping bag with Wilton tip 1M and fill the bag with frosting.
  • Starting in the middle of each cupcake, squeeze the bag and swirl the frosting in circles until you reach the edge.
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