For my sister’s wine and cheese party that I mentioned in an earlier post, this was one of the desserts that I made to try to match the theme. I wanted to make something that had cheese and wine in it. I thought that this would be difficult to find or maybe I’d settle for a cheesecake with alcohol, but luckily I came across this recipe from Buttercream Blondie.
So I had to make it!
Chocolate Cupcakes with Goat Cheese Frosting and Port Wine Reduction
Adapted from Buttercream Blondie.
Yield: approximately 45 mini cupcakes or 18 regular cupcakes
|Ingredients:For the Chocolate Cupcakes
For the Goat Cheese Frosting
For the Port Wine Reduction
- Preheat oven to 375 degrees. Line four mini cupcake pans or two regular cupcake pans with cupcake liners.
- Make coffee and set aside to cool to room temperature.
- In a separate bowl with handheld mixer or stand mixer, cream butter and sugars until light and fluffy. Add egg and vanilla and continue to mix until combined. Scrape the sides of the bowl.
- In separate bowl, sift together dry ingredients.
- Alternate adding the dry ingredients into the butter mixture with the coffee and buttermilk.
- Fill cupcake pans about 2/3 full and bake for 18-20 minutes rotating once halfway through.
- Cream together goat cheese, light brown sugar, and vanilla on medium speed in a stand mixer until creamy.
- In a separate bowl, whip together heavy cream and powdered sugar until mixture forms stiff peaks.
- Gently fold whipped cream into goat cheese mixture and refrigerate in airtight container until ready to use.
Port Wine Reduction
- Bring wine up to a boil and then lower heat to medium-low and let simmer down to about 1/4 cup liquid. It takes about 12-14 minutes to reduce and get syrupy. Make sure you keep a close eye on it!
- Make sure it is completely cool before you spoon it on the frosting.
The chocolate cupcakes were absolutely delicious. I love how much coffee was put into it. It really brought out the chocolate flavor, yet these had a light, airy, and fluffy texture. Look at how much coffee I poured!
What I loved about these chocolate cupcakes were the cute mushroom tops they formed. When eaten, the top was somewhat chewy and crispy even.
The original recipe calls for regular sized cupcakes, but I figured for a wine and cheese party with a pretty decadent menu, I would make bite-sized cupcakes. So I filled a mini cupcake pan. This made about 45 cupcakes. You can count them!
For the goat cheese frosting, I got my goat cheese from Costco. It was so cheap, about $5 for two lbs of it! It was the Mont Chevre type.
(By the way, I love my OXO food scale)
So I creamed the goat cheese frosting.
Until it was nice and smooth like below.
The goat cheese frosting was perfect since it was still tart and had some sweetness. The port wine reduction just added the extra sweetness needed. This is a perfect dessert for those that want to satisfy their chocolate craving yet do not want incredibly sweet buttercream.
Plus the red color of the wine reduction on top of the pillowy white goat cheese frosting matched with the blackness of the chocolate cupcakes is just visually appealing. Like they say, you eat with your eyes first!
This is a photo from my sister’s blog Photo Hungry! which she shows the whole spread.