The Chocolate Cupcake Recipe that I Almost Didn't Publish- and American Express Gift Card Giveaway!

This post was sponsored by The Women Bloggers, Ghirardelli, and Josh Cellars Wine as part of an influencer campaign. I received complimentary products to facilitate my review.

It's February- the month of decadence. Sure, I've been trying to eat healthy and cut back on the sweets, but Valentine's Day is just around the corner and when I think Valentine's Day, I think chocolate. 

And red wine. 

So, I headed to my local Wal Mart and picked up some of the best chocolate I know- Ghirardelli Dark. The squares melt beautifully and the Valentine's Day-themed packaging is perfect. Add a splash of Josh Cellars Legacy Red into the batter and there's just a hint of flavor in the cake. That's #asweetpairing, indeed.

Boozy cupcakes and desserts are huge this year, so I wanted to incorporate the best of both worlds (chocolate and red wine) into a hand-sized treat. And don't worry about adding liquor to your baked goods- the high temp of the oven evaporates it, leaving only the taste behind. The cake is moist and delicious and the frosting is rich and silky. 

I have to be honest, I almost didn't post this recipe. Mr. Locke and The Kid had a taste test and after one bite they both told me it's so delicious that I should keep it to myself. 

Ahh, but I'm a giver. 

Ready for some serious brownie...err, cupcake points? 

Dark Chocolate Red Wine Cupcakes Recipe

Makes 9 cupcakes

350 degrees 20 minutes or until cake bounces back

Cupcake Ingredients

• 1 c flour
• ¾ c + 2T sugar
• ½ c milk
• 1 egg
• ¾ t baking soda
• ¾ t baking powder
• ¼ c veg oil
• ½ + ⅛ c baking cocoa
• ½ t salt
• 1 t vanilla
• ½ c wine

Add milk, egg, vegetable oil, and vanilla to a large bowl. Give a stir. Next, add all of the dry ingredients into the batter one at a time and, using the paddle attachment on your mixer, blend until combined. Slowly add in the red wine and don't worry, batter will be thin.

Place cupcake papers in a muffin or cupcake tin. Add batter into the papers at fill to just over half way. Bake at 350 degrees for 18-20 minutes or until cake springs back at the touch.

Frosting

• ½ stick butter
• four squares Ghiraradelli dark chocolate
• 1 t vanilla
• 1T milk
• 1 ¼ c powdered sugar

Melt butter and chocolate on low. Add sugar and vanilla to mixing bowl with whisk attachment

and begin mixing on low. While still is mixing, slowly pour chocolate and butter mixture into bowl. Turn mixer up to high and beat for 2-3 minutes. Add the milk. You'll notice a change in color (frosting will get lighter). Add additional ½ t of milk at a time if frosting is too think or looks powdery.

American Express Gift Card Giveaway!

To help you purchase supplies, I'm giving away a $75 American Express prepaid gift cards to two lucky winners! Winners will be chosen at random, must be U.S. residents, and will use the widget below to score entries. Contest ends on February 11th at midnight EST, so get scooting!

a Rafflecopter giveaway

I only ask one thing: don't share this recipe. 

Nah, I'm just kidding, share away!