These cupcakes were delicious, and the pinot really amplified the chocolate flavor.
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs, beaten
1 cup pinot noir *(or any red wine you love)
1 tsp vanilla
Preheat oven to 350 degrees F. Whisk all ingredients together Divide into 24 cupcake cups. Bake for ~17-20minutes.
Dark Chocolate Frosting
Martha Stewart (Makes 6 cups)
1/2 c. +1 Tbsp unsweetened Dutch-process cocoa powder
1/4 c. + 1 Tbsp boiling water +1/4 c. pinot noir
2 1/4c.(4 1/2 sticks) unsalted butter, room temperature
2 1/4c confectioners' sugar, sifted
1 1/2 pounds best-quality semisweet chocolate, melted and cooled
Combine the boiling water and pinot together and then add to the cocoa stirring until the cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. Can be refrigerated up to 5 day or frozen up to 1 month. Before using, bring to room temperature, and beat on low speed until smooth again.