• Pre-heat oven to 350 degrees and line a cupcakes pan with papers (or spray with cooking spray).
• 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.
• In a separate medium-sized bowl, whisk together flour, baking powder, and salt.
• Slowly mix the dry ingredients into the butter and sugar mixture, alternating with the whole milk.
• Add vanilla and mix until just blended.
• In another separate medium-sized bowl, beat egg whites with a hand mixer or whisk until stiff peaks form.
• Gently fold the egg whites into the batter, until just blended.
• In prepared cupcake pan, fill each cavity about ¾ of the way full with batter.
• Bake at 350 degrees for about 15-17 minutes (about 9-11 minutes for mini cupcakes), until a toothpick comes out clean.
• Cool cupcakes in tins for a few minutes before removing to wire racks to cool completely.
• In a pastry bag fitted with round tip (I used a Wilton #2A for mini cupcakes), spoon red wine buttercream on one side. Spoon chocolate red wine buttercream on other side of bag, taking care to leave the two buttercreams as separate as possible.
• Starting at the outside of the cupcakes, pipe buttercream in circular fashion until you get to the center. Continue to squeeze as you lift tip.

Chocolate Red Wine Buttercream

• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter until creamy, about 2-3 minutes.
• Slowly blend in the powdered sugar, cup by cup until well-combined.
• Mix in vanilla and red wine. If your buttercream is too thick, add another teaspoon red wine at a time.
• Remove half of the buttercream to a separate bowl. Add cocoa powder to mixer with remaining buttercream and beat until well combined.