Caramel Chocolate Chip Cookies
Caramel chocolate chip cookies are a treat definite to make you swoon. The best part? This can be a quick, easy recipe so you’ll be enjoying these sweet treats in no time!
First, you’ll need the ingredients!
2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of cornstarch
1/2 teaspoon of salt
1/2 cup of butter
1/2 cup of brown sugar
1/2 cup of granulated sugar
2 large eggs
1 & 1/2 teaspoons of vanilla extract
1 cup of chocolate chips (I usually use milk chocolate, but you have the freedom to pick which chocolate you like more!)
1 cup of caramel chips
1-2 Tablespoons of sea salt (coarse)
Next, combine and bake!
Firstly, in a medium bowl, combine the flour, baking soda, cornstarch, and salt. Secondly, beat the butter and sugars together in a separate bowl. You can use a stand mixer with a paddle attachment or a handheld mixer on low speed until combined. Thirdly, Beat the eggs and vanilla in a small bowl until combined and then stir into the flour mixture until well blended. Fourthly, Add chocolate and caramel chips, preheat your oven to 350 degrees, and place cookie dough onto a baking sheet spaced two inches apart. You can use a tablespoon or small ice cream scoop to measure out the side of each cookie. Press sea salt on the tops of each cookie. Finally, bake for 10-12 minutes or until lightly browned and allow to cool.
Wait, nothing is complete without a glass of wine…
Have you ever made Port before? It pairs perfectly with these cookies! The rich textures, fresh fruit factors, hints of chocolate, and sweet profile of Ruby Port makes it a no-brainer for pairing with many kinds of caramel, milk, and dark chocolate choices.
How to Make Port Wine:
You can make port from existing wine by adding grain alcohol, everclear, or brandy. First, determine the alcohol level you want your port to be. Second, use Pearson’s Square to determine how much brandy you need to add. Third, add that amount of brandy and sugar adjustment to the wine.
Want to dive deeper? Learn How to Make Port Wine Step by Step with this Video from MWG’s online learning program WinemakingInstructions.com.
Red, Red Wine Infused Cupcakes
Have you ever wanted to drink your wine and eat it too?
Well here’s your chance!
We teamed up with local baker The Mixing Bowl by Jules to create this recipe. These chocolate cupcakes are infused with our homemade red wine, filled with a raspberry and wine chocolate ganache, and topped with cream cheese frosting.
Decadent? Yes! But sometimes you just need to treat yourself!
Here is what you need:
Cupcakes
- 2 cups of sugar
- 2 eggs
- 1 teaspoon of vanilla
- 1 ¾ cups of all-purpose flour
- ¾ cup chocolate cocoa
- ½ cup of vegetable oil
- 1 cup of red wine
- ¼ teaspoon of salt
- 1 ½ teaspoons of baking powder
- 1 ½ teaspoons of baking soda
- 1 cup of water (boil)
Ganache
- ½ cup of cream
- ½ cup of fresh raspberries
- ½ cup of red wine
- 1 ½ cups of semi-sweet chocolate chips
Frosting
- 2 sticks of salted butter
- 8 oz of cream cheese
- 6 cups of powdered sugar
- Pre-heat your oven to 350 degrees and yields approx. 24 cupcakes.
- Bring one cup of water to a boil on your stove top. Once it starts boiling turn the heat off and let it cool down.
- Next you’re going to start making the batter. Pour the sugar, eggs, and vanilla into your mixer and blend.
- Once the ingredients are fully incorporated, add the flour and cocoa, one cup at a time.
- Next you’ll add in the vegetable oil and slowly pour in the red wine while mixer is on.
- After that, add the salt, baking soda, and baking powder and mix until everything is blended. Don’t over mix!
- Turn the mixer back on and slowly pour the water into the batter. The batter will be thin.
- Next place your cupcake liners in your pans. You’ll want to fill each about ½ way full. Tip: If you have a cookie scooper, use that to pour batter otherwise a spoon will work!
- Bake for 15-17 minutes or until the top is domed and sturdy. Once they are done let them cool for at least 30 minutes before filling and frosting.
Raspberry wine ganache
- Pour your cream and raspberries into a sauce pan on medium heat. Use a spoon to break down the raspberries while they are heating up.
- Pour in the red wine and continue to stir and let mixture come to a boil. Once it starts bubbling, turn off the heat.
- Add the chocolate chips and whisk until incorporated.
- Wait at least an hour for the ganache to thicken up or refrigerate overnight.
Cream Cheese frosting
- Add both butter and cream cheese to mixer and mix on the lowest setting for 1-2 minutes.
- Add each cup of powdered sugar one at a time and blend until frosting is smooth and fluffy.
Now the fun part…building your cupcake
Once your cupcakes are cool and your ganache is thicker, you can either fill your cupcakes with ganache or dip the top – it’s up to you!
- Take a knife and cut out the centers of your cupcake and save the top of it!
- Using a spoon or a piping bag if you have one, fill the centers with the chocolate ganache. If you refrigerate it overnight, you’ll want to heat it up for 30 seconds to 1 minute before adding.
- Put the top back on and cover the ganache!
- Next you can, either frost with a knife or use your favorite piping tip and swirl! For the finishing touch, add a raspberry for garnish!
And finally ENJOY your cupcakes with your home made wine!
The Musto Crush Crew certainly enjoyed these cupcakes! 🙂
Ready to make your own Wine? Musto Wine Grape is here to supply you with everything you need to make the wine of your dreams. Email us at sales@juicegrape.com or call (877) 812-1137 to speak with someone who can get you started!
Cabernet Chocolate Cake Recipe
National Chocolate Cake Day is on January 27th!
Celebrate by trying our dark chocolate red wine cake recipe. This decadent cake, smothered in sweet red wine raspberry sauce is sure to please your pallet.
What you’ll need for the cake:
- 2 cups of sugar
- 1 ¾ cups of all purpose flour
- ¾ cup of dark cocoa powder
- 2 teaspoons of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 eggs
- 1 cup of buttermilk
- 1 cup of cabernet sauvignon
- ½ cup of light olive oil
- 2 tea spoons of pure vanilla extract
What you’ll need for the glaze:
- 2 cups of heavy cream
- 1 cup of Cabernet Sauvignon
- 1 ½ cups of bittersweet cocoa powder, preferably 60% cocoa
- 3 tablespoons of corn syrup
- ½ cup of granulated sugar
- 1/8 teaspoon of salt
- 4 tablespoons of softened butter
What you’ll need for the red wine raspberry sauce:
- 2 containers of fresh raspberries
- ¾ – 1 cup of sugar
- 2 table spoons of cabernet sauvignon
Baking Instructions:
Sift all dry ingredients and mix together into one bowl.
Add wet ingredients to dry ingredients and mix well.
Pour batter into two round cake pans.
Bake at 350 for about 28 minutes, check with tooth pick inserted into the center. If it comes out clean, you’re good to go! Remove the cake from the oven and allow to cool.
Glaze Instructions:
In a pan over medium heat, add the chocolate and cream and stir until combined.
Add the corn syrup and mix until combined.
Remove from heat.
The consistency should thicken as it cools, making it easier to spread around the cake.
Sauce Instructions:
Combine the raspberries and sugar in a small saucepan, mashing the raspberries.
Bring to a boil then turn down to a simmer.
Simmer for about 3 minutes and then add in your Cabernet Sauvignon. Continue to simmer for 1 minute.
Remove and let cool.
Once all parts are cooled, spread glaze around. Spread the raspberry sauce, between the two layers of cake. Pour more raspberry sauce over the cake if desired and Enjoy!
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