-
1
Preheat the oven to 350 degrees F. In a small bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.
-
2
In bowl of an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for 30 seconds after each. Mix in the vanilla extract. Add the flour mixture in three additions, alternating with the red wine and beginning and ending with the flour. Mix until thoroughly incorporated (because you don't want any white, buttery chunks in your dark batter).
-
3
Fill cupcake tins only a little more than halfway.
-
4
Bake in your cupcake containers of choice for about 17 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes or so, and then remove to a wire rack to finish cooling.
-
5
Ganache:
-
6
1. Chop chocolates and transfer into a heat proof bowl.
-
7
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
-
8
3. Let sit for 1 minute then stir until combined.
-
9
4. Add butter to the chocolate (make sure its soft and at room temp) and stir until combined.
-
10
5. Whisk together sugar, salt, milk, and vanilla in another bowl until combined.
-
11
6. Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.
-
12
7. Let sit at room temperature until thickened.
-
13
8. Beat with an electric mixer until fluffy.
-
14
Top with raspberries or rose petals.
-
15
from http://dulcedoblog.blogspot.com/2007/10/maiden-voyage.html
