Mini Port-Chocolate Cupcakes with Port-Ganache Frosting

Pairs Well With

Makes about 36 2-inch cupcakes


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.


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.