These Are a Few of My Favourite Things!

Wow its been a CRAZY few weeks. Tons of deadlines at work, a horrible bug that knocked me down harder than a taxi on Jan Smuts (for the foreigners…think bus on a free way), my birthday (YAY!) and then a trip to Cape Town for work followed by a long weekend of fun, food and whale watching!

We had so much great food in Cape Town, I’ve decided to write a few posts on some of it. Cape Town really is an amazing city! But more of that to come…

Time for the Birthday fun. More specifically: MY birthday! I’m one of those people who LOVES birthdays. As a Spring baby, I spent my childhood being told: “When the blossoms are on the trees then its nearly your birthday!”. To this day, as soon as I see blossoms start appearing on the trees, I start getting excited.

This year I decided to celebrate my birthday with a few of my favourite things: wine and chocolate. Oh yes! This is happening! Wine and chocolate cupcakes!

Brace yourself, these are not for the faint hearted. They do go perfectly with a glass of wine though! There is wine in both the cupcake and the icing and nice chunks of dark chocolate in the cupcake as well. Can you see it?

I adapted the recipe from how sweet it is to allow for measurement in grams. I also used a Pinotage instead of Merlot. The Diemersfontein Coffee Pinotage just seemed perfect for these cupcakes. And it was! Although I stuck with the original red wine buttercream, these would also go really well with a cream cheese frosting.


Chocolate Pinotage Cupcakes with a Red Wine Buttercream

Yield: 12-14 cupcakes


    Chocolate Pinotage Cupcakes
  • 140g Flour
  • 30g Cocoa powder
  • 1 1/4 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 170g Sugar
  • 60ml Vegetable oil
  • 1 egg
  • 2 tsp Vanilla extract
  • 115g Unsalted butter, melted
  • 180ml Milk
  • 2 tbsp Red wine (I used Diemersfontein Pinotage)
  • 230g Dark chocolate, coarsely chopped
  • Red Wine Buttercream
  • 170g Unsalted butter, at room temperature
  • 280g Icing sugar
  • 6 tbsp Red wine
  • 1 tsp Vanilla extract
  • melted chocolate to drizzle on top


    For the Cupcakes
  • Preheat oven to 180C. Line a cupcake pan with liners
  • Sift flour, cocoa powder, baking soda, baking powder and salt and set aside.
  • Whisk egg, oil and sugar together until smooth.
  • Add melted butter, merlot and vanilla. Mix until just combined.
  • Add half the dry ingredients, stirring to combine.
  • Add the milk and then the remaining dry ingredients. Mix until the batter is smooth.
  • Fold in the chocolate.
  • Use a 1/4 cup measure to fill the cupcake liners 3/4 full.
  • Bake for 15-18 minutes. Allow to cool completely before frosting.
  • Give in to temptation and eat one fresh out the oven. Melted dark chocolate pieces and hot cupcake…heaven!
  • For the Buttercream
  • Beat the butter until smooth and creamy, almost similar to mayonnaise in consistency.
  • Add the icing sugar in gradually, about half a cup at a time. Mix until well combined.
  • Add in vanilla extract and red wine, beat for 6 minutes on medium-high speed.
  • Ice cupcakes. Drizzle with melted dark chocolate. Enjoy!

Don’t forget to follow me on Twitter @LiveDreamBake and on the Live.Dream.Bake Facebook page!

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