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Chocolate and Red Wine Cupcakes

 Chocolate and Red Wine Cupcakes
Our home economists use rich chocolate frosting to tastefully top tender cupcakes that have a subtle red wine flavor.
24 ServingsPrep: 15 min. Bake: 20 min. + cooling


  • 1-1/2 cups dry red wine
  • 2 eggs
  • 3 tablespoons canola oil
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3/4 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 16 ounces bittersweet chocolate, chopped
  • 2 cups heavy whipping cream


  • In a large bowl, beat the wine, eggs, oil and vanilla until well
  • blended. Combine the flour, sugar, cocoa, baking soda, salt and
  • baking powder; gradually beat into wine mixture until blended.
  • Fill paper-lined muffin cups half full. Bake at 350° for 18-20
  • minutes or until a toothpick comes out clean. Cool for 10 minutes
  • before removing from pans to wire racks to cool completely.
  • Place chocolate in a small bowl. In a small saucepan, bring cream
  • just to a boil. Pour over chocolate; whisk until smooth. Refrigerate

2 of 2

Chocolate and Red Wine Cupcakes (continued)

Directions (continued)

  • until chilled. Beat until soft peaks form, about 15 seconds. Pipe
  • over cupcakes. Yield: 2 dozen.
Nutritional Facts: 1 cupcake equals 274 calories, 18 g fat (9 g saturated fat), 45 mg cholesterol, 179 mg sodium, 29 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.