Pinot Noir and Goat Cheese Brie Cupcake
I've been baking cupcakes for quite awhile now, but now I have a real reason to document what I bake throughout my trials. I'm getting married!! And it's my intent to bake my own 100 cupcakes and giant cupcake (for us to cut during the reception). This might be a lofty ambitious goal, but with the help of my lovely bridal party, and some extreme organizational skills on my part, I think it will be a great way to save money and share my love of cupcakes and baking with my wedding guests.The first trial is a recipe I am trying from Cupcake Project, and it can be found here: Wine and Cheese Cupcakes and the Chocolate Wine Ganache.
Yield: 21 cupcakes (the original recipe said 16, so who knows?)
- 2 C all-purpose flour
- 3/4 C unsweetened cocoa powder
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 C salted butter, room temperature (the original recipe calls for unsalted, but salted was what happened to be in the fridge)
- 4 oz Goat Milk Brie (the original recipe called for Camembert, but Trader Joe's was lacking in the cheese selection, so I substituted, the package was actually 4.4oz, but by the time I removed the rind I figured it was 4)
- 1 3/4 C sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/4 C dry red wine (The original recipe used a Shiraz, but I happened to have a Pinot Noir that's been sitting around at home forever and used this instead. You will use about half a bottle of wine.)
- 1/2 C walnut halves (originally the recipe had 1C, but I'm not that huge a walnut fan so I cut it in half)
- In a medium-sized bowl, whisk the flour, cocoa powder, baking soda and salt.
- In another medium-sized bowl, beat the butter, cheese, and sugar until light and fluffy. (I would beat the butter for 2-3 min, then add the cheese, then the sugar, not all at once)
- Mix in the eggs one at a time and beat until incorporated.
- Mix in the vanilla.
- Alternately mix the dry ingredients and the red wine into the butter mixture until just combined. (I started and ended with dry ingredients)
- Fold in the walnuts.
- Fill cupcake liners 3/4 full.
- Bake at 350 F for 20 minutes or until cupcakes bounce back when lightly touched.
Red Wine Chocolate Ganache Recipe
This recipe should make enough to easily frost 12 cupcakes.
- 2 oz dark chocolate, chopped into a few pieces
- 1/2 C unsalted butter
- 2 oz red wine (I used the same Pinot Noir that I used for the cupcakes)
- Place the chocolate and the butter in a microwave-safe bowl.
- Microwave for 10 seconds and then remove and stir.
- Repeat step 2 until the chocolate is all melted.
- Slowly pour in the wine and mix thoroughly.
- Place in the refrigerator until it hardens enough to easily spread (about 10 minutes).
- Spread on cupcakes.
This is what happens when you leave it too long in the freezer...
I think the ganache will look better if I don't accidentally freeze it first!
Overall here is our rating:
Easy to Peel off Wrapper
Better than a Regular Chocolate Cupcake
Cupcake doesn't have much wine taste
Ganache has a noticeable wine taste
Ryan would probably like a cream cheese chocolate frosting or a buttercream frosting more. The ganache was too strong for his liking, although I loved the flavor.