Dark Magic Cupcakes with Satori Chocolate and Mulled Wine

Oct 30

Oct 30 Dark Magic Cupcakes with Satori Chocolate and Mulled Wine

Dark Magic Cupcake ingredients, Photography by Monica Lo

Let’s be honest, with 2020 going the way it has, we all deserve to indulge a bit in our vices. I like to think of it as a part of my self-care regimen. For me, this indulgence includes, chocolate, cannabis, and of course, red wine. Throw in some warm autumn spices and you’ve got yourself a pretty dope flavor combination.

With Halloween coming up, I thought these ingredients would work wonderfully in a dark spooky cupcake. For the infused chocolate, I used Satori’s new Fast-Acting Singles have recently been upgraded to bring on euphoric effects much more quickly compared to traditional edibles. By combining the taste of sustainably-sourced South American cacao with pure cannabis oil, Satori Singles use a nano-emulsifier to allow the cannabinoids to be absorbed quickly and efficiently.

These Dark Magic Cupcakes have a moist, tender chocolate and mulled wine cake and is topped with a generous piping of Satori chocolate flour buttercream. This style of frosting is silky, pudding-like, and way less sweet than American buttercream, which I find too cloying. 🙅‍♀️

Chocolate and mulled wine cupcakes ready to be frosted, Photography by Monica Lo

Dark Magic Cupcakes with Satori Chocolate Singles and Mulled Wine
Serves 12
Dosage: ~5mg THC per serving

Mulled Wine Ingredients
• 2 cups red wine
• 1/2 orange, sliced into rounds
• 6 whole cloves
• 2 cinnamon sticks
• 1 star anise
• 2 Tbsp honey

Frosting Ingredients
• 6 Satori Fast-Acting Milk Chocolate Singles (10mg each)
• 3 Tbsp all-purpose flour
• 1 Tbsp cocoa powder, unsweetened
• 1/3 cup granulated sugar
• 1/2 cup milk
• 8 Tbsp (1 stick) butter*
• Black, red, and purple food coloring, optional

Cupcake Ingredients
• 1 cup all purpose flour
• 1/2 cup cocoa powder, unsweetened
• 1/4 tsp ground cinnamon
• 1/8 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil
• 1 large egg + 1 large egg yolk, room temperature
• 3/4 cup mulled wine
• 1 tsp vanilla extract
• Edible glitter, optional

Mulled Wine Directions
1. In a small saucepan over medium heat, combine all ingredients. Bring to a slow simmer, then immediately reduce to low.
2. Simmer gently on low for 10 minutes. Remove from heat and strain out the solids. Allow mulled wine to cool to room temperature.

Frosting Directions
1. Place Satori Fast-Acting Milk Chocolate Singles in a microwave safe bowl and microwave for 30 seconds. Stir and return to microwave for another 30 seconds. Stir until completely melted and smooth. Set aside and allow cool to room temperature.
2. In a small saucepan, combine flour, cocoa powder, sugar and milk. Whisk to combine. Bring to a simmer over medium heat. Whisk frequently for about 3 minutes, until thickened like pudding.
3. Remove from heat and use a fine mesh strainer and a wooden spoon to strain the mixture into another bowl. Cool in refrigerator.
4. In a mixer, whip butter on medium-high speed until fluffy, about two minutes. Turn mixer off and add the chilled pudding mixture and the melted Satori Fast-Acting Milk Chocolate and beat until smooth and fluffy, about another two minutes. Add optional food coloring. I used a combination of red, purple, and black food coloring for a dark wine tone. Beat until fluffy, about two minutes, scraping down the sides of the bowl as necessary.
5. Add frosting into a piping bag and set aside until ready to use.

Cupcake Directions
1. Preheat oven to 350ºF. Line muffin pan with cupcake liners and set aside.
2. In a large bowl, combine together all-purpose flour, cocoa powder, cinnamon, baking soda, baking powder, both sugars, and salt. Set aside.
3. Add the vegetable oil and eggs to a medium sized bowl and whisk until thick. Add mulled wine and vanilla extract, whisk until combined.
4. Add in 1/2 of the dry ingredients and mix, then the remainder of the dry ingredients. Mix until well combined, making sure to scrape the bottom of the bowl
5. Divide batter evenly into lined muffin pan. Bake for 18-19 minutes then remove from oven and let cool for 5 minutes before transferring cupcakes to a wire rack to cool completely.
6. Frost cupcakes as desired and dust with optional edible glitter.

* If you not not have access to Satori Chocolate, you can substitute regular butter with your preferred dose of cannabis-infused butter to medicate your cupcakes.