Chocolate Merlot Cupcakes

It was Alison's birthday a few weeks ago. Surprisingly, the Martha Stewart high was still going strong so I made a pot roast and for her birthday cake I combined her two great (food) loves: chocolate and red wine.

Total time: 30 minutes, including time to cool and frost cupcakes.

VERDICT: The merlot flavor is really subtle in the cake. I can see why other recipes recommend using a wine syrup instead of straight wine. Overall, a good dessert with a roast, very at-home/Sunday dinner-y flavor. Alison (and Ken!) liked it so that's all that counts really.

Chocolate Merlot Cupcakes

adapted from "Wine Tasting Cakes" recipe from Boozy Cakes, yields ~1 dozen cupcakes

1/2 cup butter

1 cup sugar

2 eggs

1/2 cup merlot

1 1/4 cup flour

3/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

3 oz melted dark chocolate/9 tablespoons cocoa powder

1. Preheat oven 350F. Line cupcake tin with liners.

2. Sift flour, baking powder, spices, and cocoa powder (if you're using it). Stir and set aside.

3. Cream butter and sugar together, make sure there are no lumps of butter or sugar.

4. Beat in eggs, one at a time, to butter mixture. Add melted chocolate (if you're using it) and stir..

5. Add flour mixture to batter, 1/2 cup at a time. Alternate with merlot. Mix well.

6. Fill cupcake tins 3/4 with batter and bake for 20-25 minutes or until just set. Cool before frosting.

Merlot Buttercream Frosting

3/4 cup butter (1 1/2 sticks)

4 cups powdered sugar

3/4 cup merlot

1 teaspoon vanilla extract

1. Soften butter and sift powdered sugar to remove clumps.

2. Add powdered sugar to butter, 1 cup at a time. Alternate with merlot in small batches. You may need more or less merlot to get your desired consistency.