Recipe: Chocolate Cupcakes with Chocolate Merlot Frosting

For Cupcakes:

2 Cups boiling water
1 Cup unsweetened cocoa powder
2 3/4 Cups all purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 Cup butter
2 1/4 Cups white sugar
4 eggs
1 1/2 tsp vanilla extract

Preheat the oven to 350. Whisk water and cocoa together until smooth, then refrigerate until room temperature. Sift together flour, baking soda, baking powder and salt. Set aside. Cream together butter and sugar until light and fluffy, then beat in eggs one by one and mix in the vanilla. Add the flour and cocoa mixtures alternately, in fourths. When fully combined, pour the mixture into lined cupcake pans 3/4 full and bake 15-20 minutes or until a toothpick comes out clean when inserted in middle. Allow to cool to room temperature.

For Frosting:

2 3/4 Cups confectioners sugar
6 Tablespoons unsweetened cocoa powder
6 Tablespoons butter
5 Tablespoons Merlot wine

Sift together the confectioners sugar and cocoa powder and set aside. Cream butter until smooth, then gradually beat in sugar mixture alternately with Merlot. Beat until fluffy. Frost cooled cupcakes.