Chocolate Pinot Noir Cupcakes with Strawberry Compote Filling & Dark Chocolate Frosting – Recipe

Chocolate Pinoir Noir  Cupcake with strawberry compote

For the cupcakes:
  • 2 cups granulated sugar
  • 1 cup organic sweet cream unsalted butter, softened
  • 4 large organic eggs
  • 2 teaspoons pure vanilla extract
  • 1½ cups pinot noir
  • 2 cups King Arthur all-purpose flour
  • ½ cup King Arthur self-rising flour
  • 1½ cups cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
For the filling:
  • 16 ounces organic fresh strawberries, diced into 1-inch pieces  (about 2 cups after diced)
  • ½ cup pinot noir
  • ½ cup sugar
For the frosting:
  • ½ cup organic sweet cream butter, softened
  • 2 cups powdered sugar
  • ½ cup organic heavy whipping cream
  • ½ cup cocoa powder
For the cupcakes:
  • Preheat the oven to 350°F. Line two standard cupcake tins with 20 paper liners.
  • Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
  • Slowly add in eggs, one at a time, and mix on medium speed until combined.
  • Reduce speed to low and add vanilla extract and pinot noir.
  • In a separate bowl, combine flours, cocoa powder, baking soda, and salt. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.
  • Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a tooth-pick inserted in the center comes out clean. Let cool for 20 minutes. While cupcakes are cooling, start Strawberry Compote Filling.
For the filling:
  • In a medium saucepan, heat straw-berries, pinot noir, and sugar over medium heat, stirring until sugar is dissolved.
  • Once sugar is dissolved, bring heat up to high and bring mixture to a boil.
  • Boil for 5 minutes, then reduce heat to low and simmer for 10 minutes, stirring every 2 minutes.
  • Strawberry mixture should be reduced by half and slightly thickened. Remove from heat and let cool.
For the frosting:
  • With a hand or stand mixer, beat softened butter on medium speed for 3 minutes. Slowly add half of the powdered sugar and beat on low for 1 minute.
  • Add heavy whipping cream and beat on low for 1 minute.
  • Slowly add the cocoa powder and the rest of the powdered sugar and gradually increase the speed to high. Beat for 3 minutes, until fluffy.
  • Once cool, poke small holes in each cupcake, using a circle pastry tip or an apple corer. Insert one tablespoon of the Strawberry Compote Filling into each cupcake. Gently pipe each cupcake with Dark Chocolate Frosting. Garnish with a heaping spoonful of Strawberry Compote Filling on top.
2016 Valerie Renèe



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