I was sourcing articles related to wine and the picture, almost as much as the title convinced me, although I am seriously deficient in the cupcake decorating department, to give these a try.
I’m not sure what appealed to me more, the wine or the chocolate, but I figured I could manage combining them without staining everything in my kitchen. I might even be able to pipe on the frosting without too much problem, so I’m off to the store to make these grown up delights!
I found this little bit of deliciousness at a blog I saw on Pinterest: www.yummyaddiction.com.
One thing: I noticed the blogger didn’t specify what type of wine she used or recommend a type. For my own personal taste, with the cocoa, cinnamon and brown sugar in the cake, I am going to go with a red wine with a similar flavor profile like a Zinfandel, Petite Syrah or maybe a Pinot Noir or Malbec.
Oreo Red Wine Nutella Cupcakes
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, at room temperature
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- 1 egg
- ¼ cup red wine, any kind you like
- ½ teaspoon vanilla extract
- ¼ cup Nutella
- 10 Oreos
- ½ cup Nutella
- 5 Oreos
- 1 cup red wine, any kind you like
- ¼ cup granulated sugar
- ½ cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- salt, to taste
- Preheat oven to 350 degrees F. Line 10 muffin cups with cupcake liners. Set aside.
- The cupcakes. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. In a large bowl, cream the butter and sugars together until fluffy. Add the egg and beat to combine. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Stir in Nutella and red wine until evenly combined. Slowly add the flour mixture to the wet ingredients and mix until just combined. Place an Oreo cookie on the bottom of each cupcake liner. Pour batter over each Oreo cookie and fill each cupcake liner about ¾ of the way full. Bake the cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool completely.
- The filling. In a ziplock bag, place the Oreos and use a mallet to crush the cookies into small pieces. In a small bowl, combine Nutella with crushed Oreos. Set aside.
- The frosting. In a small saucepan, combine red wine and sugar. Cook over medium
heat, stirring, until sugar dissolves and wine comes to a boil. Reduce heat and simmer for 20 minutes (until the liquid is reduced to about ¼ cup or a light syrup texture). Let cool. - Beat the butter until until smooth and creamy. Slowly add in powdered sugar (1/2 cup at a time), vanilla, and ¼ cup of prepared wine syrup. Beat until no lumps remain. Taste the frosting and add salt to cut the sweetness, if you prefer.
- Assembling the cupcakes. Cut out the center of each cupcake with a sharp knife. Fill the cupcakes with Nutella & Oreo filling. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe frosting into a swirl on each cupcake. Enjoy!
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