-
1
For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
-
2
Combine the red wine, flour, sugar, cocoa, baking powder, baking soda and salt in the bowl of an electric stand mixer.
-
3
Whip on medium speed for 2 minutes.
-
4
Scrape down the sides of the bowl, and then add the vegetable oil and sour cream.
-
5
Mix on medium speed for 1 additional minute.
-
6
Scrape down the sides of the bowl, and then add the eggs and vanilla extract.
-
7
Mix on medium speed for 1 minute.
-
8
Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes.
-
9
Cool the cupcakes completely.
-
10
For the ganache: In a medium saucepot, bring the red wine and heavy cream to a rolling simmer.
-
11
Remove from the heat and stir in the chocolate with a whisk.
-
12
Stir until the chocolate is fully melted and emulsified.
-
13
Stir in the corn syrup.
-
14
Pour into a small bowl and wrap tightly.
-
15
Allow to cool at room temperature for at least 2 hours, until the ganache has fully set.
-
16
Place the ganache into a pastry bag fitted with a medium round tip.
-
17
For the buttercream: In a double boiler, combine the egg whites, sugar and cabernet wine powder.
-
18
Stir with a whisk until the mixture is warm and the sugar is fully dissolved.
-
19
Pour the warm egg white mixture into the bowl of an electric stand mixer.
-
20
Whip on high speed until the meringue cools and stiff peaks are formed.
-
21
Mix in the softened butter.
-
22
Place into a piping bag fitted with a small round tip.
-
23
To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill each with 2 cherries.
-
24
Pipe cabernet-zinfandel chocolate ganache generously on top of the cupcakes, and top with cabernet buttercream, piped to look like a cluster of grapes.
