Cheers to the Freakin' Weekend!

I'm off to Vegas this weekend in preparation for getting the bestie hitched!  We are at t-minus 30 days until the big day!  There is shower to be planned, a bachelorette party to be had and a b-maid dress to be fitted (another day, another post.  Nightmare  my friends.  Nightmare).  
Now, I hope you all have an entirely lovely weekend filled with many mimosas and lots of lattes.  But before I bid adieu until next week, I am leaving you with a little wineaux project... Red Wine cupcakes.  I'll say it again...Red. Wine. Cupcakes.  If it didn't sound so weird I would have named this here blog o' mine Mimosas, Lattes, Red Wine and Cupcakes.  Those four things are the way to my heart - combine the latter two and I may as well die and go to heaven.  Spring Break is next week and I know exactly what I will be doing...

[source] Red Wine Chocolate Cupcakes

Recipe from Sprinkle Bakes

Make 12

Chocolate Cuppycake:
1/4 cup unsweetened cocoa powder
2 oz. dark chocolate broken into small pieces
1/4 cup boiling water
1 stick (8 oz.) butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup plus 1/8 cup all purpose flour
3/4 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/4 cup red wine

1. Preheat oven to 350 degrees. Place liners in cupcake pan.

2. In a medium heatproof bowl, combine cocoa powder and chocolate pieces, whisk in the boiling water until the chocolate is melted and the mixture is thoroughly combined.

3. In a large bowl, cream the butter and granulated sugar.  Beat in the eggs until well blended.  Sift in flour, baking powder, baking soda and salt.  Mix until just combined.  Alternating, add the chocolate mixture and wine, mix until batter is smooth. 

4. Divide batter among cupcake liners, filling them about halfway full.  Bake for about 20 minutes.  Allow to cool completely before frosting.

*Note:  These cupcakes have a flat top when baked, so don't expect a nice rounded top.  That said, they are very moist and tender.  Don't let the flat tops fool you!

Frosting: apparently this makes quite a bit.  So I would suggest halving it.
1 cup redwine plus 4 tablespoons, divided
1/4 cup granulated sugar
2 sticks of butter, softened (not room temperature, butter should still be a little cold)
3 cups confectioners' sugar
1/4 tsp salt
Small seedless red grapes for garnish

1. Place 1 cup red wine and granulated sugar in a small saucepan over medium high heat.  Stir until sugar is dissolved, and simmer until mixture is reduced to scant 1/3 cup.  Allow to cool completely

2. In the bowl of a standing mixer with the whisk attachment, combine the softened butter and confectioners' sugar.  Mix on low speed at first, and then on high until mixture is fluffy.  With mixer running, gradually pour in the cooled Chianti reduction.  Add salt and beat until well combined.  Scrape down the bowl as necessary. 

3. Again, with the mixer running, gradually pour in the 4 tablespoons of red wine one  tablespoon at a time until thoroughly mixed.  Transfer the frosting to a piping bag fitted with a large french decorator tip.  Frost cupcakes and garnish with grapes.