Step 1
Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
Step 2
In a large bowl, whisk together flour, cocoa powder, baking powder, salt, and baking soda until well combined and no lumps remain.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and oil together until butter is smooth and creamy. Add the Redpath® Dark Brown Sugar and Redpath® Granulated Sugar. Cream together until light and fluffy; 3 minutes.
Step 4
Add the egg and yolk and beat until fully combined. Add a third of the dry ingredients. On low speed, mix until just combined. Add half of the wine and all of the vanilla extract. Mix on low speed until just combined. Repeat process with the remaining dry ingredients and wine, ending with the dry ingredients. Scrape down the sides of the bowl after each addition.
Step 5
Using a trigger-style scoop or ladle, spoon batter into the prepared tin, filling the liners about ¾ full.
Step 6
Place into the preheated oven and bake for 20 to 25 minutes. Cupcakes are done when a skewer inserted into the centre of a cupcake comes out clean or the tops spring back when gently pressed.
Step 7
Let the cupcakes cool on a wire cooling rack for 5 to 10 minutes before carefully removing them from the tin and cooling completely on the rack.
Step 1
Place the finely chopped chocolate into a heatproof bowl.
Step 2
In a small, heavy-bottomed saucepan heat the heavy cream on medium-high heat until bubbles just begin to form around the edges. Do not boil.
Step 3
Meanwhile, heat the wine in a microwave-safe cup until hot; 1 to 2 minutes.
Step 4
Pour the hot cream mixture over the chopped chocolate. Let the mixture sit for 2 minutes. Add the hot wine, and with a heatproof spatula, gently stir the mixture until the ganache is homogenous and glossy.
Step 5
Let the red wine ganache cool to slightly thicken; 5 minutes.
Variation 1:
Step 1
Gently press a piece of parchment onto the surface of the ganache and cool completely to room temperature; 2 hours. Or to quicken cooling time, place the ganache into the fridge and stir every 10 to 15 minutes until smooth to ensure even cooling, until the ganache has thickened considerably and is completely cool. With a handheld beater, whip the completely cooled chocolate ganache until fluffy and peaks form; do not overbeat.
Step 2
Place whipped ganache into a piping bag fitted with a plain or star tip and pipe onto completely cooled cupcakes.
Variation 2:
Step 1
After cooling slightly, stir the ganache before dipping the tops of the completely cooled cupcakes into the warm ganache. Repeat with the remaining cupcakes. If desired, garnish while the ganache is still wet.
Step 2
Garnish as desired with berries or chocolate shavings or sprinkles.
*Redpath® Golden Yellow Sugar can be used in place of the Redpath® Dark Brown Sugar. Note that the resulting cupcakes may have less of a caramel undertone in flavour and colour.
*Leftover cupcakes can be stored in an airtight container in the fridge for up to 5 days. Unfrosted cupcakes can be kept in an airtight container at room temperature for up to a week or frozen (no frosting) for up to 3 months.
*Any red wine you enjoy drinking can be used in this recipe.
*Non-alcoholic red wine, unsweetened grape juice, cranberry juice, or pomegranate juice can be used if preferred.
*Other frostings that would also pair well with these cupcakes: Cream Cheese Frosting, Sweet and Simple Buttercream, Swiss Buttercream, or Sweet and Tart Roasted Cranberry Cream Cheese Frosting.
*Use dark chocolate bars or baking chocolate for the ganache. Most brands of chocolate chips use stabilizers that prevent the chips from melting smoothly or completely.
