Red Wine Cupcakes -- These Red Wine Cupcakes are deliciously chocolate-y and moist with a subtle red wine flavor, topped off with a sweet cream cheese frosting. They're perfect for serving at cocktail parties or girls nights in! | wearenotmartha.com
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Red Wine Cupcakes

These Red Wine Cupcakes are deliciously chocolate-y and moist with a subtle red wine flavor, topped off with a sweet cream cheese frosting. They're perfect for serving at cocktail parties or girls nights in!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Desserts
Cuisine: American
Keyword: Cupcake Recipes, Fun Cupcake Recipes, Wine Cupcakes, Wine Desserts
Servings: 2 dozen cupcakes
Author: Sues

Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 1 cup semisweet chocolate chips
  • 1/2 cup boiling water
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 3/4 cups fruity red wine (like merlot, red zinfandel, or pinot noir)

Cream Cheese Frosting

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 8 oz. cream cheese, softened
  • 5 cups confectioners' sugar
  • 2 Tbsp vanilla
  • 1/4 tsp salt

Instructions

  • Pre-heat oven to 350 degrees and line two cupcake tins with cupcake papers.
  • Combine cocoa powder and chocolate chips in a heat-proof bowl and pour in the boiling water. Let sit for one minute before using a whisk to stir the chocolate until it’s melted and smooth.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter and sugar together until light and fluffy, about 2-3 minutes. Add eggs one at a time and beat until well blended.
  •  In a separate medium bowl combine flour, baking powder, and salt. Slowly add the flour mixture to the butter/sugar mixture and blend until just combined, taking care not to over-mix.
  • Add half the chocolate mixture and half the wine and blend until just combined. Add the rest of the chocolate and the rest of the wine and blend again until just combined.
  • Fill cupcake papers about 3/4 of the way full (I like to use a cookie scoop to fill). Bake for 20-22 minutes, until a tester inserted into the center of the cupcakes comes out clean.
  • Let cupcakes cool for a couple minutes in pan before moving to wire racks to cool completely. Frost cupcakes once they're completely cooled. Top with sprinkles if desired.

Cream Cheese Frosting

  • Beat butter and cream cheese together until smooth and creamy, about 3-4 minutes. Mix in vanilla and salt.
  • Add confectioners' sugar one cup at a time until completely combined.
  • If you want some color to your frosting, add a couple drops of food coloring or gel in and blend well.