It’s been a long time since the last time I’d baked something with chocolate and I can’t forgive myself for it! I decided to cut off the sugar for few weeks,something like detox, eating healthier. I’ve read that if you want to see immediate results on your body,you have to eat healthier,but I can’t quit sweets and chocolate particularly. Besides..Rita NEVER quits!
Anyway.. I feel like a junkie sometimes. I need chocolate so bad,that I can’t function without one bite of that mighty goodness! Truth is that many times I caught myself with low blood sugar and I need either to eat or drink something sweet,so I can cope.
I know that only the name of my cupcake sounds to heavy,but believe me is so light! The combination is more like a winter,but I couldn’t help myself! I used Sun Flour Mills pastry GF flour and even though,it has it’s own simple yellow cupcake recipe,I just can’t go with the flow,so,I made my own recipe!
I wanted to make its flavor really rich, therefore,I added red wine..Oh yeah!! The combination of the chocolate,wine and spices is simply mouthwatering,and takes you right away to Flavortown! When the white chocolate mocha frosting touches the cake,all you want is to sink your teeth,close your eyes and all you can hear is the “Aww!” and “mmmm!” It leaves that kick from the pepper and cinnamon. If you want it spicier,add more cayenne. Personally,I am not such a huge fan of very spicy foods..
Spicy chocolate cabernet cupcake with white mocha frosting
Yields:10 cupcakes
Preparing time: 15 minutes
Cooking time: 1 hour and 17 minutes
Ingredients:
For the cake:
- 1/2 cup Pastry gf flour (sun flour mills)
- 1/4 cup almond butter
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 2 large eggs
- 1/4 cup butter
- 3 oz semi-sweet chocolate chips
- 1/4 cup Cabernet
- 1 teaspoon vanilla extract
Preheat the oven at 350 F.
In a small bowl,put the semi-sweet chocolate and the butter,and microwave for 30 minutes till the chocolate melts completely.
In a large bowl,add all the dry ingredients,whisk.
Add the rest of the ingredients and with a hand mixer,mix until the mixture is nice and smooth. It should not be thick,but a little bit runny. If it’s too thick add 1-2 tablespoons of water. You will see the consistency.
In a muffin tin,put the muffin paper cups and fill the 2/3.
Bake for 17 minutes. To check if the cupcakes are done,just sink a toothpick in the cupcake,and it comes clean,is done.
When they’re done,let them cool.
For the frosting:
- 1 cup heavy cream
- 2 cups white chocolate chips
- 1 teaspoon Nescafé dissolved in a 1/2 teaspoon of cold water
In a small saucepan,heat the heavy cream,you don’t want it to boil. When you see that it bubbles on the edges,remove from heat and add the white chocolate and cover with the lid for two minutes.
Uncover,whisk and let it cool,so you can refrigerate it for an hour.
After an hour,or as long as it takes you to thicken up a little bit, split the mixture in two small bowls. In one bowl,add the Nescafé. Beat both of the frosting for two minutes. It will get,nice and thick,ready to pipe! I put the frostingYields in two different piping bags,and then both of them in a big one and voila!
white chocolate ganache recipe adapted from here
