Chocolate And Red Wine Cupcakes

• 1-1/2 cups dry red wine
• 2 eggs
• 3 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 cups sugar
• 3/4 cup baking cocoa
• 1-1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon baking powder
• 16 ounces bittersweet chocolate, chopped
• 2 cups heavy whipping cream

1. In a large bowl, beat the wine, eggs, oil and vanilla until well blended. Combine the flour, sugar, cocoa, baking soda, salt and baking powder; gradually beat into wine mixture until blended.
2. Fill paper-lined muffin cups half full. Bake at 350u0b0 for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate until chilled. Beat until soft peaks form, about 15 seconds. Pipe over cupcakes.

red wine, eggs, canola oil, vanilla, flour, sugar, baking cocoa, baking soda, salt, baking powder, bittersweet chocolate, heavy whipping cream

Taken from www.tasteofhome.com/recipes/chocolate-and-red-wine-cupcakes/ (may not work)