Friday the 13th is here again (we had one in January, as well as a cupcake then to boot!), and what’s better than a cupcake that says “Screw fear of an inconsequential number … let’s indulge instead.” This week’s cupcake is a pinot noir-infused mocha cake, filled with a chocolate raspberry truffle filling, dipped in chocolate ganache and topped with a pinot noir buttercream. It’s rich, fruity and decadent.
I used Pinot Noir, after having recently enjoyed a bottle of their Old Vine Zin with friends. The wine is in the cake, the filling (just a dash!), and of course the frosting. Also, to punch up the red wine flavor in the frosting I used a burgundy wine extract powder that I purchased while down in Charleston. It was a great way to amp up the flavor without breaking down the buttercream with too much liquid from the wine.
So, here’s to you Friday the 13th … 6 years ago I may have had a bad experience with you (Jan. 13, 2006 I was in a hit and run car accident, but I walked away from it, thankfully), which has since made me a little leery, but I think this cupcake is the exact thing needed to forget any silly little fear.
Sky diving, anyone?
Ingredients
Directions
Preheat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line cupcake pans with papers.
Work on the Chocolate Raspberry Truffle Filling first so it has time to chill (at least 30 minutes). Measure the chocolate into a heat-safe bowl. Bring the heavy cream, raspberry puree, wine and butter to a boil. Take off the heat and pour over the chocolate, letting it sit for 5-10 minutes. Stir to combine, then chill.
For the cupcakes, combine flour, baking soda, salt and sugar, whisking to blend; set aside.
In a heavy-bottomed, medium pan, melt the butter on medium-high heat. Once melted, add the pinot noir and whisk together. Add the espresso powder and cocoa--gradually--whisking to combine. The mixture should come to a simmer, but not a boil. You want it to thicken.
Once thickened, cool the cocoa mixture for about 10-15 minutes (the freezer is handy here).
In your stand mixer, whip together the eggs and buttermilk.
Once the cocoa mixture has cooled, slowly add a little bit of the mixture to temper the eggs, whisking constantly. Add the remaining mixture, whisking to combine (this might best be done by taking the bowl off the stand mixer and whisking by hand, then putting it back on to the mixer for the dry ingredients).
Add the dry ingredients in 3-4 stages, mixing well to combine. Add the reduced pinot noir mix well.
Divide batter evenly among lined cups, filling each about halfway full. Bake for about 20-22 minutes. When done, transfer tins to wire racks to cool 5 minutes; turn out cupcakes onto racks and let cool completely.
For the chocolate ganache, heat the heavy cream until just boiling. Then poor over the chocolate chips in a bowl and let sit for 5-10 minutes. Stir to combine and cool slightly so the mixture thickens a bit.
Core the cupcakes, then dip the tops into the ganache. Place on a tray and chill in the freezer for 10 minutes.
Fill a piping bag with the filling and pipe into each cupcake.
For the frosting, whip the butter until light and fluffy. Add 1 cup of confectioners sugar and beat to combine. Add the burgundy wine extract and 2 tbsp of the pinot noir. Add the remaining sugar gradually as well as the remaining 3 tbsp of pinor noir. Finally add the reduced wine and whip until light and fluffy.
Pipe the buttercream onto the cupcakes, aiming to cover the filling hole (left uncovered). Frosting does not need to go out to the edges--you want the ganache to show.
https://cupcakefridayproject.com/2012/04/red-wine-mocha-cupcakes-with-chocolate-raspberry-truffle-filling-and-red-wine-buttercream/
April 13, 2012 at 8:54 am
I really liked the raspberry truffle filling and the heavy, smooth flavor of the pinot noir in the cupcake.
I caught a little bit too much taste or smell of alcohol around it when I first bit in, but I’m not sure if that came from the cake or the butter cream icing.
April 13, 2012 at 9:22 am
That was amazing. I did not catch an “alcohol” smell like thorin mentioned. Perhaps because I start my workday with a hot mug of gin…
Frosting was had a lovely subtle flavor and the color was amazing!!! So beautiful against the dark chocolate ganache.
Cake was perfect. Deliciously moist and chocolatey.
Filling was great as well. I would eat that by itself.
A++++ all around. Well balanced and very elegant.
April 13, 2012 at 1:55 pm
I really could have used some hair of the dog today, so I was psyched for booze cupcake, but I definitely found more fruit on the nose than alcohol.
This cupcake ranks as one of my favorites. Definitely would not have guessed that there was a pino noir component; I would have been more likely to guess framboise? Probably the raspberry filling. Obsessed with the ganache & icing dollop. The ratios in this cupcake are perfect for me. Presentation? Love. It’s so fancy. Does the French Laundry need a dessert chef? ‘Cuz this cupcake belongs in Napa.
November 7, 2012 at 9:22 am
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