RECIPE: LOVE BUZZ CUpcakes

Indulge in a symphony of flavors this Valentine's Day (or any day!) with these Love Buzz Cupcakes! These decadent treats are a perfect fusion of rich cocoa, bold espresso, and a hint of velvety red wine. Filled with a luscious Cabernet & Chocolate Ganache and crowned with a light and airy Raspberry Whipped Cream Frosting, each bite is a celebration of love and indulgence.

Yield: 12-15 cupcakes

Ingredients
Love Buzz Cakes

• 1 C Sugar

• 1 C Flour

• ¼ C Cocoa Powder (unsweetened)

• ¾ tsp Baking Powder

• ¾ tsp Baking Soda

• 1 tsp salt

• 1 large Egg (50 g)

• ½ C Heavy Cream

• ¼ C Vegetable Oil

• 1 tsp Vanilla Extract

• ¼ C Water

• 3 tsp Instant Espresso Powder

• ¼ C Red Wine* (I used Kula Vineyards 2020 Ken’s Cabernet Sauvignon)

Cabernet & Chocolate Ganache (Yield 3 C)

• ¾ C Heavy Cream

• ¾ C Red Wine*

• 1 ½ Tb Cocoa Powder (unsweetened)

• ½ C sugar

• 8 oz semi-sweet Chocolate Chips

• ¼ C unsalted butter, cubed

• Pinch of salt

Raspberry Whipped Cream Frosting

• 3 Tb Raspberry Jam *optional

• ¼ C Powdered Sugar

• 1 ½ C Heavy Whipping Cream

• 1 tsp Vanilla Extract

• Fresh Raspberries for garnish

  Directions:

1. Cabernet & Chocolate Ganache

   1. In a small saucepan over medium heat add all the ingredients. Whisk until all ingredients are combined and the mix comes to a boil.

   2. Transfer to a heat safe dish, cool to room temperature and then store with a lid in the fridge for at least 2 hours. Mixture will thicken up as it cools.

   Love Buzz Cakes

   1. Preheat Oven to 350 F.

   2. In a small bowl stir together wine, water, and espresso powder.

   3. In a large bowl, add dry ingredients and stir until well combined.

   4. Into the bowl containing wine mixture, add remaining wet ingredients and stir until well combined. Add to dry ingredients and stir again until well combined (should have no lumps).

   5. In a cupcake pan lined with liners, fill liners ⅔ full and bake for 20 min or until set. Cool completely before frosting.

   Raspberry Whipped Cream Frosting

   1. In a cold mixing bowl, add all ingredients.

   2. With a hand mixer or stand mixer, use whisk attachments to whip on medium speed until stiff peaks form. Don’t over whip.

   3. Store in the fridge until ready to use.

   Assembly

   1. Using an apple corer or paring knife, make a small hole in the middle of the cupcakes.

   2. Fill each hole with about 1 Tb of cooled Ganache.

   3. Using a piping bag* optional, swirl frosting onto the cupcakes.

   4. Top with a raspberry and chocolate shavings. *optional