Also known as Kelly cakes, since my friend Kelly inspired them…
Or you can call them Sin in a Wrapper… ‘cause they are uber decadent.
When it comes to using chocolate, I highly recommend using good ones like Ghiradelli or Guittard. Good ones make all the difference. I’ve found that “cheap” chocolates end up tasting “dusty” or like rubber… and that ruins the entire thing. Ick.
3 cups all purpose flour
2 cups granulated sugar
1 Tbs baking powder
1/2 tsp salt
1/2 cup unsweetened cocoa powder
1 1/2 cups red wine (I used Porto)
2 tsp vanilla extract
1/2 cup vegetable oil
1 cup dark chocolate chips (melted)
1. Preheat oven to 325º F.
2. Line 2 cupcake pans. (Tip: After you line the pans, spray the liners with some non-stick spray. It will keep the cupcakes from sticking to the paper.
3. In a large mixing bowl sift together the flour, sugar, baking powder, salt and cocoa powder. Mix everything so that it is evenly distributed.
4. Make a “well” in the center of the dry ingredients.
5. Into the well, pour in the wine, vanilla, oil and eggs.
6. Mix on low speed until combined and lump free.
7. Pour in the melted chocolate chips and mix until thoroughly combined.
8. Fill lined cupcake pan. Fill each liner to the top.
9. Bake for 20 to 25 minutes. The cupcakes will puff quite a bit, and when done should be slightly firm to the touch, but be able to spring back.
10. Let cool slightly before dipping in chocolate wine topping.
Chocolate Wine topping
This made a LOT… but I didn’t change the proportions for the recipe, as the leftovers can be saved for ice cream topping… mmmmmmmm…
2 1/2 cups dark chocolate chips
1 14oz. can sweetened condensed milk
1/2 cup red wine (same as used in the cupcakes)
1/2 cup karo syrup
4 tsp balsamic vinegar
1. Microwave everything in a microwave safe bowl for two minutes.
2. Remove from microwave, carefully, and stir until smooth and shiny.
3. Let cool, and dip cupcake tops into the chocolate.
4. Repeat after they’ve set up a bit.