Super Bowl Or Any Day Chocolate Cupcakes Wcabernet Recipes

SUPER BOWL (OR ANY DAY) CHOCOLATE CUPCAKES W/CABERNET

Steps:

• Preheat oven to 350°F & prepare muffin pans w/paper baking cups.
• Into the lrg bowl of an electric mixer, sift together the flour, sugar, baking soda, baking powder, salt, cinnamon & cocoa powder.
• Add oil, vanilla, eggs & wine.
• Beat w/the electric mixer at low speed for 30 seconds. Turn the mixer speed to high & cont beating for 3 min, scraping the sides occ.
• Remove the bowl from the mixer & stir in the dried cherries. Pour the batter into the prepared muffin pans & bake for 20 min or till a toothpick inserted comes out clean.
• To Serve: Spoon a dollop of whipped cream on the center of the completely cooled cupcakes. Add 5-6 bits of dried fruit & a dusting of cinnamon or cocoa powder.
• NOTE: IMHO dried cranberries may well be a good sub for the dried cherries.

CHOCOLATE CABERNET SAUVIGNON TART

Steps:

• Preheat oven to 350 degrees.
• Place cookie crumbs in a bowl, pour melted butter over crumbs and mix to incorporate.
• Press cookie crumb mixture into the bottom of a springform pan.
• Bake crust for 10 min or until firm.
• Cool crust completely on wire rack.
• While crust is cooling, place bittersweet chocolate in medium bowl and set aside.
• In smallheavy saucepan, whisk together the cream, wine, sour cream and sugar.
• Cook cream mixture over medium heat, whisking constantly until sugar is dissolved and mixture begins to bubble around the edges.
• Pour hot cream over chopped chocolate and let mixture stand for 30 seconds to melt the chocolate.
• Gently whick til smooth.
• Scrape the filling into the cookie crust and spread evenly with a spatula.
• Refrigerate at least 4 hours.
• ENJOY.

SUPER BOWL CUPCAKES

Steps:

• 1. Preheat oven to 350°, spray 24 muffin cups or 48 mini muffin cups w/ non-stick spray or use paper liners.
• 2. In a large bowl, mix together the beer, sour cream, oil, eggs and cake mix. Mix well until smooth. Spoon mixture into prepared muffin cups and bake for 18-20 mins for regular or 12-14 mins for mini's or until toothpick inserted in center comes out clean. Allow to cool 5 mins then remove to wire rack to completely cool.
• 3. Meanwhile, prepare the frosting. In large bowl combine the butter and vanilla, beat well. Add sugar in 1 cup intervals until incorporated. Lastly add the Whiskey and beat til smooth and light. Frost cupcakes with desired amount of frosting. Keep any unused frosting in fridge. Bring leftover frosting to room temp and mix well before using.
• 4. Add toppings if desired and serve immediately. Crumble up bacon befor adding on top.

YOGURT VANILLA CUPCAKES W/ CHOCOLATE FROSTING

Steps:

• Begin with the frosting to allow time for it to cool.
• Mix the sugar and cocoa together in a small saucepan.
• Add half of the milk, stirring constantly until blended.
• Then add the rest of the milk.
• Cook on medium heat until the mixture begins to boil.
• Lower heat and let simmer for a 3 minutes.
• Remove from heat and let cool for 3 minutes.
• Add the vanilla and chocolate chips, mixing until dissolved.
• Let cool at room temperature, or cover and refrigerate for future use.
• For the cake, preheat the oven to 350 degrees.
• Mix the flour, baking powder, baking soda, and salt in a medium bowl.
• In a large bowl, mix the butter and sugar until well blended.
• Add the eggs to the butter/sugar mixture.
• Gradually add the flour mixture and yogurt to the butter/sugar mixture.
• Fill muffin molds 2/3 full and bake for about 20 minutes until it passes the clean toothpick test.
• To frost, hold a muffin upside-down over the frosting, gently dunk it and twist as you pull it out.