Port Wine and Cherry Chocolate Cupcakes with Mascarpone Frosting

3/4 cup port wine
3/4 cup canned cherries
1 stick butter
3T + 3/4 cup sugar
1 cup chocolate chips
1/4 cup cocoa
1 cup flour
1 tsp baking soda
1/4 tsp salt
1 egg
1/3 cup sour cream

Simmer port and drained cherries (I used morello cherries in a jar) in a saucepan for 10 minutes. Remove 1/8 cup of liquid, set aside. Add butter, 3T sugar, chocolate, and cocoa and whisk until melted. Remove from heat and let cool. Mix flour, sugar, soda, salt in a bowl. In a separate bowl, mix egg and sour cream. Add port mixture and beat briefly. Add flour mixture and beat briefly. Pour into lined cupcake pan. Bake at 350 for 25 minutes, or until toothpick comes out clean.  Spoon remaining port liquid on cupcakes before frosting.


8 oz. mascarpone
1/2 cup heavy cream
1/2 cup confectioners' sugar
 cherries or chocolate shavings
 Beat ingredients together at high speed for 2-3 minutes, or until soft peaks form.  Spread on cupcakes and top with cherries or chocolate.