Ingredients
Directions
Preheat the oven to 350 degrees F
Warm milk in the microwave for 30-45 seconds until warm. Mix in cocoa powder and slowly stir until there are no or minimal chunks. Set aside.
In a large mixing bowl add butter and beat with an electric mixer until creamy like mayonaise. Pour in sugar and mix until well combined
Add eggs one at a time and mix until just combined. Be sure to scrape down the sides of the bowl.
Add in flour, salt, baking soda and Stella Rosa Red wine. Gently mix on low until there are no more streaks of flour.
Fold in chocolate.
Line cupcake trays and fill ¾ the way with batter.
Bake for 20-25mins or a toothpick inserted into the center comes out clean.
Cool cupcakes completely.
Mix 1 cup of Stella Rosa Red wine and 1/2 cup seedless raspberry jam together until the jam breaks down a bit and becomes a thick liquid.
Gently cut out the center of cooled cupcakes and spoon in as much filling as you can. The cupcake will absorb it and you can go back and put in more. Put the top of the cupcake back on, so it seals it.
Heat 2 cups of Stella Rosa Red wine over medium-low heat till it reduces to about ½ to ¼ cup of liquid. Constantly stir and watch it so it does not burn! This will take awhile, but don’t turn your back on it, or it will burn.
Pour into a heat proof container and set in the fridge to cool to room temperature.
Beat 1/2 cup butter and 3/4 cup shortening with an electric mixer until smooth.
Add 3 cups of powdered sugar and mix well.
When the wine is cool enough to touch, pour a little bit at a time into the bowl.
Alternate with 2 cups of powdered sugar, until desired taste and consistency is reached.
Frost your cupcakes and decorate with heart sprinkles!
Ingredients
Directions
Preheat the oven to 350 degrees F
Warm milk in the microwave for 30-45 seconds until warm. Mix in cocoa powder and slowly stir until there are no or minimal chunks. Set aside.
In a large mixing bowl add butter and beat with an electric mixer until creamy like mayonaise. Pour in sugar and mix until well combined
Add eggs one at a time and mix until just combined. Be sure to scrape down the sides of the bowl.
Add in flour, salt, baking soda and Stella Rosa Red wine. Gently mix on low until there are no more streaks of flour.
Fold in chocolate.
Line cupcake trays and fill ¾ the way with batter.
Bake for 20-25mins or a toothpick inserted into the center comes out clean.
Cool cupcakes completely.
Mix 1 cup of Stella Rosa Red wine and 1/2 cup seedless raspberry jam together until the jam breaks down a bit and becomes a thick liquid.
Gently cut out the center of cooled cupcakes and spoon in as much filling as you can. The cupcake will absorb it and you can go back and put in more. Put the top of the cupcake back on, so it seals it.
Heat 2 cups of Stella Rosa Red wine over medium-low heat till it reduces to about ½ to ¼ cup of liquid. Constantly stir and watch it so it does not burn! This will take awhile, but don’t turn your back on it, or it will burn.
Pour into a heat proof container and set in the fridge to cool to room temperature.
Beat 1/2 cup butter and 3/4 cup shortening with an electric mixer until smooth.
Add 3 cups of powdered sugar and mix well.
When the wine is cool enough to touch, pour a little bit at a time into the bowl.
Alternate with 2 cups of powdered sugar, until desired taste and consistency is reached.
Frost your cupcakes and decorate with heart sprinkles!