Cupcakes, take II

Oh wow - I think these are my new favorite cupcakes. I set out to make them as penance for screwing up so many batches of cupcakes last weekend. I first found this recipe in the Rachel Ray magazine I bought while stranded in Houston on my way to Wales in September, and finally, 7 months later, I've made them. The recipe turned out 20 cupcakes, and I ate one right out of the oven - you know, to see if they were any good. I actually made them late last night, and there was no time to frost them before I needed to go to bed. In the morning I decided to freeze a bunch, so there are now 12 unfrosted cupcakes in my freezer (YUM!) and this evening I mixed the frosting and frosted them. Lately I've been choosing to use my giant plastic spatula to spread frosting, it's been really useful! Once frosted and photographed, I ate one. And now - I want another!!

Chocolate Red Wine Cupcakes with Mascarpone Icing

1/2 cup unsweetened cocoa powder 4 ounces chocolate, broken into pieces 1/2 cup boiling water 2 sticks (8 ounces) butter, at room temperature 1 1/2 cups granulated sugar 4 large eggs 1 1/4 cups flour

1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup medium- to full-bodied red wine, such as cannonau** Two 8-ounce containers mascarpone cheese, at room temperature 2 cups confectioners' sugar Red grapes, halved, for garnish

1. Preheat the oven to 350º. Line 2 muffin pans with baking liners.
2. In a medium, heatproof bowl, combine the cocoa powder and chocolate pieces. Whisk in the boiling water until the chocolate is melted and the mixture is combined.
3. In a large bowl, cream the butter and granulated sugar. Beat in the eggs, one at a time, until blended. Sift in the flour, baking powder and salt and mix until just combined. Alternating, add the chocolate mixture and wine in batches, mixing well between each addition, until the batter is smooth. Divide among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan.
4. Lightly beat the mascarpone, then add the confectioners' sugar and beat until creamy. Remove the cooled cupcakes from the pan, spread each with icing and top with a grape half.

**I used Yellow Tail Shiraz-Cabernet