Cupcakes, Chocolate Red Wine Cupcakes

Chocolate Red Wine Cupcakes


3/4 cup all-purpose flour

1/2 cup unsweetened cocoa

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, room temperature

2/3 cup granulated sugar

1/3 cup packed light brown sugar

1/3 cup vegetable oil

1/2 cup red wine

1/4 cup buttermilk, room temperature

    Red Wine Buttercream Frosting:

    2 sticks of unsalted butter, room temperature

    4 1/2 cups powdered sugar

    1/2 tsp salt

    1 tsp heavy cream

    1 Tbsp red wine

    red and black gel food coloring

      Makes 12 cupcakes



      1) Preheat oven to 350 degrees F, and line cupcake tins with 12 liners.

      2) Start with the cupcake batter. Add dry ingredients into a bowl, and whisk together. Combine buttermilk, eggs, wine, and oil in a separate bowl, and mix into the dry ingredients in two portions. Stir until the ingredients are fully combined, then pour equal amounts into liners to fill about half, they will rise. Bake for 19-20 minutes. Remove from oven and let cool in the pan for about 10 minutes before placing on a wire rack.

      While the cupcakes bake and cool, prepare the frosting. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add the powdered sugar, 1 cup at a time. Add the cream and red wine at the same time. When fully mixed, add the salt, and beat on medium low until the ingredients are fully blended. Add a few squirts of red gel food coloring, and the smallest drop of black gel food coloring. Mix until the color is evenly distributed, and is a dark red. Spread on cooled cupcakes.