This is obviously belated, but I wanted to share my little Rosary-mas creation (however nasty it looks in this picture):
The small beads are chocolate-raspberry truffles, coated in cocoa powder (to prevent them sticking to Dominican-y fingers. The large “beads” and the crucifix and centerpiece are chocolate-caberenet cupcakes with cabernet frosting.
2 cups all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
1 1/2 tsp baking soda
1 cup granulated sugar
1 1/2 cup light or dark brown sugar
4 oz (1/2 cup) unsalted softened butter
2 tsp vanilla extract
1/2 cup sour cream
12 oz. Cabernet wine (half a bottle)
1) Preheat oven at 350 degrees.
2) Line cupcake tins with paper liners
3) In a large bowl whisk together flour, cocoa powder, baking soda, and salt.
4) In a bowl or stand mixer with a paddle attachment, beat the granulated sugar, brown sugar, and butter until light and fluffy.
5) Add sour cream and beat in.
6) With the mixer running slowly, pour in the wine.
8) Divide the batter up into cupcake liners.
9) Bake at 350 degrees for about 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
To make the frosting, melt 1/2 stick of butter and beat in enough confectioners sugar until it is rather hard (about 1.5-2 cups). Then a few tablespoons of the leftover wine to the frosting, until it comes to a normal “frosting” consistency. You might also consider adding some vanilla extract.
The truffle recipe can be found here, but you probably should increase the volume of chocolate added to the cream, proportionally, as their mix seemed far too liquid.
Yours in Christ,
Br. James Dominic, OP