Mini Port-Chocolate Cupcakes with Port-Ganache Frosting | Desserts | Categories | Recipes | Our Story | Pedroncelli Winery
Recipes Mini Port-Chocolate Cupcakes with Port-Ganache Frosting Pairs Well With Makes about 36 2-inch cupcakes Ingredients For Cupcakes: Heat oven to 325
Ingredients
- Sift: ½ cup + 6 Tbl. all-purpose flour
- ¼ cup cocoa, unsweetened
- Mix in: ¾ cup granulated sugar
- 1tsp. baking powder
- 3/8 tsp salt
- Mix in: ¼ cup melted unsalted butter
- 3 egg yolks
- 1 tsp vanilla extract
- ½ cup Pedroncelli Port
- Beat to soft peaks: 5 egg whites (2/3 cup)
- Pinch crème tartar
- 2 Tbl. sugar
- Reduce to 2 tablespoons: 1 cup Pedroncelli Port
- Melt over bain marie: 6 oz. semi sweet chocolate
- Stir to combine: ½ cup heavy cream
- 2 Tbl Pedroncelli Port (not reduced)
- Add: 2 Tbl reduced port
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