Dessert
Mini Chocolate-Port Chiffon Cupcakes with Ganache Frosting
Pedroncelli Winery
1220 Canyon Road
Geyserville, CA 95441
pedroncelli.com
- RECIPE YEAR: 2013
- RECIPE BY: Maureen Davison
- YIELD: Serves 36
- PAIRS WELL WITH: Pedroncelli Four Grapes Vintage Port Dry Creek Valley
Julie Pedroncelli St. John loves recipes that incorporate wine but says, “Cake recipes are a bit temperamental. I ran across a blog about using wine in cupcakes. My cousin, Maureen, is a pastry chef. I gave her the information and asked her to develop a cupcake using our Four Grapes Port. She outdid herself. This dessert includes the wine in both the cake and the frosting - double the decadence!"
Cupcakes
Ingredients:
- 1/2 cup plus 6 tablespoons all-purpose flour
- 1/4 cup cocoa powder
- 3/4 cup sugar
- 1 teaspoon baking powder
- 3/8 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup Pedroncelli port
- 5 egg whites
- Pinch of cream of tartar
- 2 tablespoons sugar
Directions:
To prepare the cupcakes, preheat the oven to 325°F. Line mini-cupcake pans with paper liners. In a medium bowl, sift together the flour and cocoa. Whisk in the 3/4 cup sugar, the baking powder and salt. Add the butter, egg yolks, vanilla and port and whisk until the ingredients are well combined. In a large bowl, using a handheld whisk or an electric mixer fitted with the whisk attachment, beat together the egg whites and cream of tartar until the mixture passes the foamy stage and starts to form ribbons. Slowly add the 2 tablespoons sugar and beat until soft peaks form. Fold the flour mixture into the egg whites and pour the batter into the prepared pans. Bake until the cupcakes spring back when touched, 15 to 18 minutes. Transfer the cupcakes to wire racks and let cool.
Frosting
Ingredients:
- 1 cup Pedroncelli port
- 6 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons Pedroncelli port
Directions:
To prepare the frosting, in a nonreactive saucepan over medium-high heat, simmer the 1 cup port until reduced to 2 tablespoons, 15 to 20 minutes. In a bowl, combine the chocolate, cream and the unreduced 2 tablespoons port. Set over but not touching simmering water in a saucepan, stirring to combine. Stir in the 2 tablespoons reduced port. Let the ganache cool until it achieves a spreadable consistency. Frost the cupcakes and serve. They can be stored in an airtight container for up to 3 days.
