WINE INFUSED CHOCOLATE CUPCAKES
.jpg?sw=500&sh=500&sm=fit&q=65)
INGREDIENTS:
FOR THE CUPCAKES
2 cups sugar
1 ¾ cups all purpose flour
3/4 cups dark cocoa powder
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt
1 cup Apothic Crush
1 cup milk
2 eggs
½ cup vegetable oil
1 tsp vanilla
FOR THE FILLING
1 cup heavy whipping cream
1 cup semi sweet chocolate chips
¼ cup Apothic Crush
FOR THE FROSTING
8 oz of softened cream cheese
2 cups powdered sugar
2 cups heavy cream
3 tbsp Apothic Crush
½ tsp vanilla
4 drops food coloring (optional)
DIRECTIONS:
FOR THE CUPCAKES
1. Preheat oven to 350.
2. In large bowl, whisk together sugar, all purpose flour, dark cocoa powder, baking soda, baking powder and salt.
3. Add the Apothic Crush, milk, eggs, vegetable oil, and vanilla. Beat on medium speed for two minutes until well combined. Batter will be thin.
4. Scoop into cupcake wrappers and Bake for 15-17 minutes at 350 , until a toothpick inserted in the center comes out clean.
5. Cool cupcakes completely.
FOR THE FILLING
1. Cut holes in the center of cupcakes.
2. In a medium saucepan heat heavy whipping cream to just boiling.
3. Remove from heat and add semi sweet chocolate chips. Let sit for 5 minutes and whisk until smooth.
4. Add Apothic Crush. Whisk until smooth.
5. cool completely, and then spoon in to the center of the cupcakes.
FOR THE FROSTING
1. Beat softened cream cheese and powdered sugar until smooth.
2. Add heavy cream, Apothic Crush, vanilla, and food coloring (optional). Beat until soft peaks form.
3. Spread or pipe frosting onto cupcakes. If desired, drizzle with melted chocolate.