Sangiovese Chocolate Cupcakes
These rich, chocolatey cupcakes are infused with decadent Sangiovese and topped with a creamy wine frosting!
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Servings: 12 cupcakes
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
- ⅓ 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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