Ingredients:
3 cups all purpose flour
2 cups granulated sugar
1 Tbs baking powder
1/2 tsp salt
1/2 cup unsweetened cocoa powder
6 eggs
1 1/2 cups red wine
2 tsp vanilla extract
1/2 cup vegetable oil
1 cup dark chocolate chips (melted)

Directions:
1. Preheat oven to 325º F.
2. Line 2 cupcake pans. (Tip: After you line the pans, spray the liners with some non-stick spray. It will keep the cupcakes from sticking to the paper.
3. In a large mixing bowl sift together the flour, sugar, baking powder, salt and cocoa powder. Mix everything so that it is evenly distributed.
4. Make a “well” in the center of the dry ingredients.
5. Into the well, pour in the wine, vanilla, oil and eggs.
6. Mix on low speed until combined and lump free.
7. Pour in the melted chocolate chips and mix until thoroughly combined.
8. Fill lined cupcake pan. Fill each liner to the top.
9. Bake for 20 to 25 minutes. The cupcakes will puff quite a bit, and when done should be slightly firm to the touch, but be able to spring back.
10. Let cool slightly before dipping in chocolate wine topping.

Ingredients:
2 1/2 cups dark chocolate chips
1 14oz. can sweetened condensed milk
1/2 cup red wine (same as used in the cupcakes)
1/2 cup karo syrup
4 tsp balsamic vinegar

Directions:
1. Microwave everything in a microwave safe bowl for two minutes.
2. Remove from microwave, carefully, and stir until smooth and shiny.
3. Let cool, and dip cupcake tops into the chocolate.
4. Repeat after they’ve set up a bit.