Day 10: Fig filled Port Wine Chocolate Cupcakes with Honey Frosting


So now that I’ve been made aware of my chocolate usage, I’m making an attempt to win over the chocolate lovers.  Here’s another one.  I think this could go with anything, even cheese.  This is one of the more time intensive recipes I’ve done and you definitely need to pay attention to the directions or else this will turn into a heaping pile of mush.

Port Wine Chocolate Cupcakes

modified from allrecipes.com

  • 4-1/4 (1 ounce) squares unsweetened chocolate
  • 1/4 cup and 1 tablespoon butter
  • 2 egg yolks
  • 1/4 cup sugar
  • 1/4 cup and 1 tablespoon port wine
  • 3 tablespoons and 1 teaspoons all-purpose flour
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 1/2 tablespoons sugar
  • 1/2 cup and 2 tablespoons chopped walnuts

1. In the top of a double boiler, melt unsweetened chocolate and butter, stirring occasionally, until smooth. Set aside to cool to room temperature. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat egg yolks and 1/4 cup sugar together with an electric mixer on High speed until light and fluffy, about 5 minutes. Gradually stir in the 1/4 cup of port wine and flour. Fold in the cooled chocolate mixture.
3. In a clean bowl, whip egg whites with cream of tartar until frothy. Gradually whisk in 1 1/2 tablespoons sugar, and continue to whip until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Quickly fold in walnuts. Pour batter into prepared pan.
4. Bake in the preheated oven for about 25-30 minutes, or until tested done with a toothpick. Cool completely.

Filling

  • Fig preserves

Core out the middle of the cooled cupcakes.  Fill each with 1-2 tablespoons of fig preserves.  Leave a little space between the top of the cake and the preserves so that it does not mix with the icing.

Honey Frosting

  • 1/4 cup butter
  • 1/4 cup honey
  • 1-2 cups powdered sugar
  • 3 tablespoons milk

Beat the butter and honey together until smooth, slowly add in the powdered sugar.  Add enough milk to smooth out the frosting.

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