Chocolate Cherry Cabernet Cupcakes

I just came across this unfinished entry in my blog archive, oops.  A little late, but here it is anyhow.

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After 5 years of preserving liberty, my good friend Jimmy, was finally granted his own freedom from our United States Navy!  I've been spending a lot of time with recently released Navy Vets and I'm not surprised that after wrestling themselves away from the chains of the armed forces, two liberties every friend has taken advantage of is their right to grow facial hair (in most cases a pretty wicked beard) and to party hard without repercussion.  I'd say this is pretty typical, and deserved, but Jimmy wanted to do it up right, something memorable.  This was a celebration not just for him, but for everyone in our circle of friends.  This wasn't just any "I'm done with the military" party.  Jimmy, and his lady Nilou, decided to treat everyone to a long weekend in Idylwild, a little mountain town about 2 hours north of San Diego.  The house they rented was beyond ideal.  We got to spend 5 days surrounded by about 17 friends in a Geodesic Dome, overlooking some of the most beautiful landscapes I'd ever seen.  It was surreal.  I don't have the vocabulary to express the awesomeness of that weekend.  We all contributed something to the party, in the form of food, drinks, and music.  Along with a few meals, I was able to offer some special cupcakes.

Tomorrow is our friend Nicole's birthday, and I was asked to make the cupcakes for the celebration.  They're currently in the oven, and I figured writing this entry would be a good way to pass 20 minutes.  I don't often participate in the indulgence of alcohol, I do however appreciate the complex flavor profile it offers in culinary applications.  Chocolate and Cherries tend to pair well with a rich Cabernet and the resulting recipe felt like an easy win.

Makes 12 cupcakes
Dry:
1 1/2 c AP flour
1 t baking soda
1/2 t baking powder
1 1/2 t cinnamon
1/2 c unsweetened cocoa powder
1 t salt


Wet:
1 c sugar
1/2 c oil
1 t vanilla extract
1/4 c applesauce
3/4 c cabernet sauvignon


Preheat oven to 350*F and prepare muffin pan with liners, sprayed lightly with your choice of non-stick spray


1.  Sift Dry ingredients together and set aside.
2.  Beat wet ingredients with an electric mixer together for about a minute or so, making sure everything is well incorporated
3.  Gradually add dry ingredients to the wet while the mixer is on until everything is well incorporated
4.  Fill cupcake liners 2/3 full and bake for 18-22 minutes
5.  Remove from oven when a toothpick inserted into the center of a cupcake comes out clean, let cool for about ten minutes and then move to a wire rack to finish cooling.
6.  Top with a saucy cabernet cherry sauce


Cabernet Spiked Cherry Sauce
1 10 oz package frozen cherries, thawed, in their juice
2 T sugar
1 T Arrowroot powder
3 T cabernet sauvignon


1.  Whisk wine and arrowroot together in a small bowl and set aside
2.  Combine cherries and their juice in a small saucepan with the sugar.
3.  Cook over medium heat until the mixture begins to simmer.
4.  Add arrowroot mixture in, stirring the entire time.  Sauce will thicken quickly.  Pull off heat immediately and let mixture cool until room temperature