For last Sunday’s Wine and Unwind after Week #2 of rehearsal, James made these fantastic Triple Chocolate Cupcakes with a red wine chocolate glaze. (The balsamic vinegar in the topping really brings out the chocolate.) He’s made Red Wine Chocolate Brownies in the past (for recipe click here), but these are on a whole different level. (Can I just say that this recipe contains one of my favorite instructions ever: “Pour in the wine, vanilla, oil and eggs.” It just sounds so, well, Classic in that Roman/Greek mythological sense.)
Regarding the show, James tells me that it is Shakespearean in its epic scope. You’ve got assassinations, war, power struggles, and hubris playing out against the backdrop of 1960s America. This production, by the way, originated last year at Cambridge’s American Repertory Theater and received stellar reviews (here’s just one, from Variety). Previews for this Broadway production begin on February 10 and the show is a strictly limited engagement, only running through June 29, so get those tickets now!!
It’s been whirlwind of rehearsals so far — about half the cast did the ART production, but the rest are new to the show, so the vibe in the rehearsal room has been intense. And the cast is onstage for a week of tech starting this Tuesday! So soon! They’ll need all the chocolate they can get.
Triple Chocolate Cupcakes with Red Wine Chocolate Glaze
3 cups all-purpose flour
2 cups granulated sugar
1 tablespoom baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 1/2 cups red wine (James used a Malbec, but any full-bodied red will do)
2 teaspoons vanilla extract
1/2 cup vegetable oil
1 cup dark chocolate chips (melted)
For Red Wine Chocolate Glaze:
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 teaspoons balsamic vinegar
Additional chocolate to shave for decoration
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. Don’t spray if you are using the foil liners or the cupcakes will fall out when you are icing)
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. Into the well, pour in the wine, vanilla, oil and eggs. Mix on low speed until combined and lump free.
5. Pour in the melted chocolate chips and mix until thoroughly combined.
6. Fill lined cupcake pan. Fill each liner to the top. Important to do this so you get a nice dome on each cupcake.
7. 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.
Let cool slightly before dipping in chocolate wine topping.
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. Repeat after they’ve set up a bit. Garnish with shaved chocolate.
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