They were awesome, but I like the champagne batch better.
Full credit for this goes to Sprinkle Bakes.
You start by making a little dark chocolate sauce, then mixing up your plain ole' cupcake batter. You then add chocolate and red wine, alternating between the two.
I made these on my birthday.
I ran out of cupcake papers and had to switch to minis, so I'm glad these do not have a filling. I love LOVE love mini cupcakes though.
They bake flat but they turn out moist and delicious.
The frosting was the disappointment here; I think I added too much raw wine at the end and it separated.
It still tasted really good, and it gave it a speckled color which isn't TOO unappetizing, I suppose.
I can't eat these cupcakes fast enough and they sit around for a week before I finally decide I probably shouldn't be eating them anymore. I should probably freeze some next time.