I would like to pay homage to my Abruzzo region with this recipe: unsweetened cocoa cupcakes with Montepulciano d’Abruzzo, our intense ruby-red wine.
I gave the name “drunk cupcakes” as they hide a bit of wine in their dough, and they are glazed with wine and cocoa icing. In the oven they will give off a strong chocolate flavor combined with the typical red-berry scent of the Montepulciano wine.
The perfect pairing for Montepulciano is with red meat, but I chose to use it for this miniature cakes, topped with sour cherry in syrup, my “cherry on the cake!”
Cooking with Appetibilis :: Sara Scutti's Tortine Ubriache
60 gr unsweetened cocoa powder
200 gr sugar
200 gr butter
100 ml Montepulciano d’Abruzzo wine
150 gr wheat flour
2 spoonfuls of Altino mild pepper powder (*)
1 pinch of salt
1 pack baking powder (16 gr)
Sour cherries in syrup to decorate
(*)you can use some hot chili pepper powder, if you like.
Muffin moulds, and crimped paper cups
Use a food processor to mix sugar, unsweetened cocoa, butter (non viene elencato negli ingredienti) and wine.
Pour the mixture into a saucepan and cook for a few minutes on low heat until boiling point. Set aside about a glass of this glaze (about 170 grams).
Pour the remaining glaze into a blender bowl, add eggs, sift in wheat, pepper and baking powder, with a pinch of salt. Blend until it gets smooth.
Place the paper cups into the muffin mould and fill them 3/4 full max. If a muffin mould is not available, pour the mixture into a 24 cm diameter cake pan or into a ring-shaped mould.
Bake at 180 °C, 20-25 minutes. Check with a toothpick if ready (toothpick should come out clean).
Take the cupcakes out of the oven, remove them form the moulds and with a spoon top each cake with Montepulciano glaze.
Serve it with some sour cherries in syrup whose sweet flavour will perfectly match the Montepulciano.
A shot of ratafià liqueur will be the perfect pairing for these pastry.