Chocolate Muffins with Spiced Wine Buttercream
1 hr 5 min.
ready in 2 h. 5 min.
- For the cupcakes
- 2 eggs
- ½ cup dark brown sugar
- ½ cup unsalted butter (melted)
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon Baking powder
- ½ cup Chocolate chip
- For the mulled wine buttercream
- 1 cup Red wine
- ¼ cup sugar
- ½ cup unsalted butter
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon grated Nutmeg
- 1 pinch ground cloves
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Whisk the eggs and sugar in a mixing bowl until combined. Whisk in the butter and milk, followed by the vanilla.
Sift in the flour, cocoa and baking powder and stir until blended. Stir in the chocolate chips.
Spoon into the paper cases and bake for 20-25 minutes, until just firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the mulled wine buttercream: heat the wine and sugar in a pan over a low heat until the sugar has dissolved. Increase the heat slightly and cook until reduced to about 80ml|1/3 cup thick syrup.
Remove from the heat and stir in the spices. Set aside to cool completely.
Beat together the butter and wine syrup. Gradually sift in the icing sugar and beat until smooth and thick.
Spoon into a piping bag with a ribbon nozzle and pipe on top of the cakes.
To decorate: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool and thicken slightly.
Drizzle the chocolate over the buttercream and scatter with silver sprinkles. Place an orange segment on top of each cake.