Briar Rose Winery - Temecula, California

 

Ingredients:
1 1/4 cup mascarpone cheese
1 teaspoon vanilla
4 Tablespoon Kahlua
1/3 cup sweetened condensed milk
12 ounces cool whip
box of white cake mix
2/3 cup water
1/2 cup powdered sugar
1 1/2 Tablespoon instant coffee
milk chocolate bar, at room temperature
16 foil cupcake liners

 

Instructions:
1. In a large bowl mix together the mascarpone, Kahlua, vanilla, and condensed milk until well blended. Fold in cool whip. Refrigerate overnight (or at least 4 hours).
2. Prepare cupcakes according to directions on the box. You will need to get whatever ingredients are listed on the box. Use foil cupcake liners for best results.
3. Bring the water to a boil in the microwave. Stir in instant coffee and powdered sugar. Let cool. Use a fork to poke holes on the top of each cupcake. Brush coffee mixture across the top of each cupcake.
4. Cut out a hold down the center of each cupcake. Fill this hole with the mascarpone mixture. The frost the top of each cupcake with the same mixture.
5. Garnish with chocolate curls cut from the chocolate bar with a potato peeler. Or sprinkle the top with cocoa powder.

Pair with our Fume Rose, Gewurztraminer or Viognier

Courtesy of Chocolate Addiction:  http://www.chocolate-addiction.com/