Alison Riede’s Chocolate Pinot Noir Cupcake Recipe
Ever since my ‘BethennyBakes’ days, cupcakes have always kind of been my thing. So when I heard about Alison Riede’s new book “Sweet, Savory (and Sometimes Boozy) Cupcakes,” I had to check it out.
This book has every possible recipe for cupcakes imaginable – salty, nutty, spicy, savory, tart, fruity, and chocolaty but the Chocolate Pinot Noir recipe definitely caught my eye. You can substitute the strawberries for almost any berry of your choice. One of my friends has a severe allergy to strawberries, so she substitutes raspberries for the strawberries, and it works just as beautifully.
– 2 cups granulated sugar
– 1 cup unsalted butter, softened
– 4 eggs
– 1 tsp vanilla extract
– 1 ½ cups pinot noir (I use Skinnygirl brand)
– 2 cups all-purpose flour
– ½ cups self-rising flour
– 1½ cups cocoa powder
– 1 tsp baking soda
– 1 tsp salt
1. Preheat oven to 350 degrees F. Line two standard cupcake tins with 20 paper liners.
2.Use a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl. Slowly add in eggs, one at a time, and mix on medium speed until combined. Reduce speed to low and add vanilla extract and pinot noir.
3. In a separate bowl, combine flours, cocoa powder, baking soda, and salt. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.
4. Using a large spoon, fill the cupcake liners three-quarters full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes. While cupcakes are cooling, start Strawberry Compote Filling.
Strawberry Compote Filling Ingredients:
– 16 ounces fresh strawberries diced into 1 inch pieces (about two cups)
– ½ cup Pinot Noir
– ½ cup sugar
1. In a medium saucepan, heat strawberries, pinot noir, and sugar over medium heat, stirring until sugar is dissolved.
2. Once sugar is dissolved, bring heat up to high and bring mixture to a boil.
3. Boil for 5 minutes, then reduce heat to low and simmer for 10 minutes, stirring every 2 minutes.
4. Strawberry mixture should be reduced by half and slightly thickened. Remove from heat and let cool.
To assemble the cupcakes, wait until cool and poke small holes in each cupcake, using a circle pastry tip or an apple corer. Insert one tablespoon of the Strawberry Compote Filling into each cupcake. Gently pipe each cake with Dark Chocolate Frosting. Garnish with a heaping spoonful of Strawberry Compote Filling on top.
Photo by Molly Hauge