Wednesday, May 23, 2012

Chocolate Cab Cupcakes


As a 1st Anniversary gift to my friend Rod Williams and his beautiful wife, Shelley Mac, I created a signature cupcake using their favorite flavors - dark chocolate and Cabernet Sauvignon.   Rod and Shelley are musicians and one of Shelley's songs Take Me Back is my summer anthem!   Check out her Reverbnation page.

I made a dozen, but sent Rod home with a box of 9 as hey, I had to try one and of course, Emma and my husband had to be tasters also.   They're really good - with a gooey dark chocolate center and a not too sweet dark chocolate buttercream with a cab reduction instead of vanilla.   Paired with their favorite Silver Oak Cabernet Sauvignon, I'm certain they had a wonderful celebration.

Try these decadent cupcakes when you need a special dessert and pair it with your favorite Cab!

Mac-Williams Chocolate Cab Cupcakes

Chocolate Cupcake Ingredients:
  • 1 1/2 C all purpose flour
  • 3/4 C sugar
  • 1 t baking powder
  • 1 t baking soda
  • 1 t sea salt
  • 1 C special dark cocoa
  • 1/2 C canola oil
  • 2 large eggs
  • 1 t Ancho Chili Powder
  • 1 C Cabernet Sauvignon
  • 1 special dark chocolate bar
Directions:   Preheat your oven to 350 degrees and line a cupcake pan with papers.   Sift the dry ingredients together in a large bowl.   Add the oil, eggs, chili powder and cab and blend with a mixer.   Using a 1 inch ice cream scoop, place 1 scoop in each paper.   Add 1 piece of dark chocolate, then add another scoop of batter.


Place in oven and bake for 18 minutes.  Remove from oven and cool.

Chocolate Cab Frosting Ingredients:
  • 1/2 C vegetable shortening
  • 6 oz unsalted butter, softened
  • 1 C confectioners sugar
  • 1 C special dark cocoa
  • 2 T Cab Reduction {see note below}
Directions:   Blend shortening and butter together until fluffy and add confectioners sugar and cocoa.   Mix to combine then add the Cab Reduction and blend well.   If the frosting is too thick, add a hint of vanilla or cream to thin it out.   Place in pastry bag and pipe onto cooled cupcakes and serve.

 I stumbled upon this Cab and love it!
Cab Reduction:

In a small saucepan over medium low heat, reduce 1 C of your favorite Cabernet Sauvignon until it renders about 2 T.   Cool and use in the frosting.

10 comments:

from maggie's farm said...

These look like just the grown up treat my husband might enjoy. Our anniversary is upcoming. Think I'll whip him up a surprise. Thanks!

D B said...

This reminds me of something you'd see on Cupcake Wars. Congratulations on making the foodbuzz Top 9!

Baker Street said...

Oh my! These cupcakes look so gorgeous and decadent! Congratulations on top 9 today! :)

Winnie said...

This cupcake looks heavenly - and I'll bet it tastes like heaven too

Amy said...

These sound delicious! I love the addition of the wine! Congrats on the top 9 :)!

from maggie's farm said...

Hi Stacy,
I'm not sure if you see these comments because I don't see any replies, but I just wanted to send you word that you are getting lots of spam comments. They are being forwarded to anyone who subscribes to your post comments. I've unsubscribed, but thought you'd want to know. Spamming is such a headache.

Stacey Rider said...

Hi Maggie - I do see these comments, but I was completely unaware that I was getting spam comments. I'm sure that I can change the settings, but I'll have to look into it. Wow... but thanks for letting me know as you are the only person who has said something.

Stacey Rider said...

Maggie - just changed the settings and added a word verification, which should stop the spammers in addition to a comment moderation for older posts. Hoepfully that will stop the spam... thanks again for letting me know!!!

Abby said...

I love the wine and chili powder!! These cupcakes pack a punch : )

Peter Block said...

great combination. really nice pic too.