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Chocolate and Red Wine Cupcakes Recipe

Our home economists use rich chocolate frosting to tastefully top tender cupcakes that have a subtle red wine flavor.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling YIELD:24 servings


  • 1-1/2 cups dry red wine
  • 2 eggs
  • 3 tablespoons canola oil
  • 1 teaspoon 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


  • 1. 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.
  • 2. 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.
  • 3. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate 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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.