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Red Wine Chocolate Cupcakes That Taste Incredible

Red Wine Chocolate Cupcakes

Moist natural-cocoa cupcakes made with dry red wine and finished with a creamy chocolate-red-wine frosting. This recipe makes 12 standard cupcakes and is ideal for dinner parties, holidays, and casual baking afternoons.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Chocolate Red Wine Cupcakes
  • 1 cup (125 g) All-purpose flour
  • 1/2 cup (43-45 g) Unsweetened natural cocoa powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1/2 cup (120 ml) Dry red wine
Chocolate Red Wine Frosting
  • 1/2 cup (113 g) Unsalted butter, softened
  • 2 cups (225-240 g) Confectioners' sugar, sifted
  • 1/4 cup (21-22 g) Unsweetened cocoa powder
  • 2-3 tablespoons Red wine
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2-3 minutes, until light and fluffy.
  4. Beat in the eggs one at a time, mixing after each addition, then blend in the vanilla extract.
  5. Add the dry ingredients in two or three additions, alternating with the red wine. Mix only until the batter is combined; it will be fairly loose.
  6. Divide the batter among the liners, filling each about two-thirds full. Bake for 18-22 minutes, until the tops spring back lightly and a toothpick comes out with a few moist crumbs.
  7. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a rack and cool completely.
  8. For the frosting, beat the butter until smooth. Gradually add the confectioners' sugar and cocoa powder, then beat in the wine, vanilla, and salt. Adjust the consistency with a little more wine or confectioners' sugar, and frost only fully cooled cupcakes.

Notes

Use a dry, fruity red wine such as Merlot, Cabernet Sauvignon, or Pinot Noir. For a stronger wine note in the frosting, reduce the wine in a small saucepan by about half, cool it completely, and use the reduction in place of some or all of the liquid. Store frosted cupcakes covered at room temperature for a short serving period or refrigerate them in an airtight container.