Recipes

... Mini Port-Chocolate Cupcakes with Port-Ganache Frosting

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This is a recipe developed by third generation family member Maureen Davison. Julie requested a recipe that incorporated our Port--Maureen did an outstanding job!

Makes about 36 2-inch cupcakes

Ingredients:

For Cupcakes:

Heat oven to 325 degrees.

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

 

Fold into flour-egg mixture.

 Pour into paper-lined mini muffin/cupcake pans and bake about 15 min or until springs back when touched.

Remove from oven & cool.

 

Preparation:

Port Ganache Frosting

 

Reduce to 2 tablespoons: 1 cup Pedroncelli Port

 

Melt over bain marie (water bath): 6 oz. semi sweet chocolate

Stir to combine.                                ½ cup heavy cream

                                                         2 Tbl. Pedroncelli Port (not reduced)

 

Add:                                                 2 Tbl reduced port

 

Let cool until spreading or piping consistency. Then decorate away.                                                                                                                                                                       

Serve With:

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927