Get ready to drool because these Chocolate Red Wine Cupcakes are just too amazing to miss. This is a healthified recipe so you don’t have to feel bad about indulging! Say hello to the Chocolate Red Wine Cupcakes with Red Wine Butternut Frosting. Droool now!
I have a secret.
Well, it’s not really a secret to anyone who knows me in real life. But I don’t think I told you guys this…
I don’t actually like red wine. I know. I tried drinking it. I tried liking it. I just can’t. I do enjoy sweeter whites but even the reds which are sweeter simply do not go down well. I don’t know. I tried. I’m much more of a craft beer girl.
The first time I made Chocolate Red Wine cupcakes were for Mother’s Day last year and my mom LOVED them. They were just okay to me since I’m not a big wino. But I knew I wanted to re-do these delicious cupcakes and make the recipe a tad bit more nutritious than the original one I posted.
This recipe makes only 8 cupcakes. And guess what…. I actually LOVED these! I’m not lying – I honestly think these are the best cupcakes I’ve ever made, possibly even better than the most popular recipe I posted in the beginning of my blog’s days: the Hard Cider Cupcakes with Dulce De Leche Filling. Yeah, another super popular recipe and it involved alcohol too
Anyway, these Chocolate Red Wine Cupcakes are amazingly delicious, my mom went crazy for them again and I liked this redo recipe more than the original one I posted. The cupcake base is not very sweet at all, so you are welcome to add more sugar to it if you so desire. Personally, I think the sweetness of the frosting and the not-so-sweet base, balance out perfectly. After all, red wine isn’t supposed to be sweet, you guys! And these cupcakes are SERIOUSLY amazing – I totally recommend them! The recipe might seem difficult but it really isn’t. Trust me.
Chocolate Red Wine Cupcakes (makes 8 cupcakes)
Recipe by Sensual Appeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup + 2 Tbsp unsweetened cocoa powder
3/4 teaspoons baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1/3 cup turbinado sugar
4 packets Stevia
1 large egg
1/2 teaspoon pure vanilla extract
3/4 cups red wine
Preheat the oven to 350°. Line a muffin tin with liners or parchment cups. In a bowl, whisk the flour, cocoa powder, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the egg and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated. Scrape the batter into the cups, and bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
Red Wine Buttercream frosting (to cover 8 cupcakes)
Adapted from my Red Wine Frosting Recipe
- 1/3 cup red wine + 1/2 tbsp, divided
- 1 Tbsp granulated sugar
- 6 Tbsp unsalted butter, softened
- 1-1.5 cup confectioner’s sugar
Place red wine and sugar in a small saucepan and cook over medium heat while stirring constantly until the sugar is all dissolved. Bring to a boil and then let simmer for a while, while stirring sometimes (not constantly). Cook until the syrup is reduced to about 3 Tbsp. Put in a mug, let cool a little bit and stick in the fridge for a few hours to cool completely.
Whisk the butter while adding confectioner’s sugar to it by 1/4 cupfull. Cream together to form a frosting. Once a nice consistency is reached (almost all of the required confectioner’s sugar is in), add the wine reduction and continue beating. Add some more confectioner’s sugar. Then add 1/2 Tbsp of red wine. Add more confectioner’s sugar if desired.
What do you think? Will you be giving these gorgeous and delicious babies a try? I sure hope so!
Kammie wants to know:
- Do you like wine? What’s your favorite type?
- What is your favorite boozy dessert or baked good?
Let me know in the comments below!Shared at Slightly Indulgent, What’s Cookin Weds