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Wine Chocolate Cupcakes With Raspberry Cream

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Wine Chocolate Cupcakes with Raspberry Cream
2011-06-01 Desserts
4 84

A little white Merlot wine adds unique flavor to moist chocolate cupcakes filled with a raspberry and cream cheese filling and topped with cream cheese icing.

  • Servings: 24


Cupcake Batter:
⅓ cup Unsweetened Cocoa Powder
3 oz Milk Chocolate Chips
3 oz Semi-sweet Chocolate Chips
½ cup Boiling Water
1 cup Unsalted Butter, at room temperature
1½ cups Sugar
4 Large Eggs
1¼ cups Flour
1¾ tsp Baking Powder
1 tsp Salt
¾ cup White Merlot
Raspberry Cream Cheese Filling:
8 oz Cream Cheese, softened
1 Egg
⅓ cup Sugar
¼ cup Plus 1 Tbsp Red Raspberry Preserves
½ cup Unsalted Butter, at room temperature
6 oz Cream Cheese
2½-3 cups Confectioners Sugar
¼ cup Crystallized Ginger, minced or crushed
24 Fresh Raspberries


In a heatproof bowl, combine cocoa powder, semi-sweet chips and milk chocolate chips, then pour in the boiling water. Using a whisk, stir the chocolate until melted. In a large bowl, cream the butter and sugar together. Beat eggs, one at a time, until well blended. In a separate bowl, combine the flour, baking powder and salt. Slowly add to the butter mixture, combining well. Add 1/2 of the chocolate to the mixture, then 1/2 of the wine, blending after each addition and alternating until all is blended. Divide batter evenly into 24 papered muffin cups. In a separate bowl, combine the cream cheese filling ingredients; cream cheese, egg, sugar and preserves, until well blended. Drop a small spoonful of the cream cheese filling onto the center of each cupcake. Bake at 350 degrees, for 20-22 minutes, then let cool completely. While cupcakes are cooling, prepare the icing. Beat butter and cream cheese until blended. Add confectioners sugar, 1/2 cup at a time, and beat until fluffy.

Fold in the crystallized ginger and ice the cupcakes. Top each cupcake with a fresh raspberry.