Remember the 'Daddy or chips' advert? Well for us it's more like 'Chocolate or wine'. Luckily, we don't have to choose – this recipe from Barefoot Wine contains both, and tastes delicious.
A full-bodied red really brings out the flavours of strong chocolate, while the high cocoa content of a sweet treat balances the tannins and astringency of a dry wine. It's science at its most delicious.
So whether you've had a bad day and need a pick-me-up, or just fancy a celebratory nom, whip up a batch of these. For extra joy, pour yourself a glass of vino to go with them. Cheers!
Chocolate and red wine cupcakes
236 ml Barefoot Shiraz (just under 1 large glass of wine)
3 tablespoons canola oil
1 teaspoon vanilla extract
125g purpose flour
200g cups sugar
400g baking cocoa
1 teaspoon baking soda
¾ teaspoon salt
¾ teaspoon baking powder
455g bittersweet chocolate, chopped
473ml heavy whipping cream
In a large bowl, beat the Shiraz, eggs, oil and vanilla until well blended. Combine the flour, sugar, cocoa, baking soda, salt and baking powder; gradually beat into wine mixture until blended.
Fill paper-lined muffin cups half full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate until chilled. Beat until soft peaks form, about 15 seconds. Pipe over cupcakes.
Barefoot Wine is available in all the big supermarkets, barefootwine.co.uk
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