For all of you who have known in your life the joy of red velvet cake, these cupcakes are like individually portioned alcoholic red velvet cakes! They are incredibly moist and delicious (even two weeks later). Be warned though, the wine does not cook out. These cupcakes really do have the flavor of red wine, and it is wonderful!
If you enjoy wine, but can never manage to finish a bottle, this the perfect way to avoid letting the rest of it go to waste. I love using a sweet red wine (like a merlot) but I have used pinots as well and the end result is still delicious!
The wine that has resulted in my favorite cupcakes is the J. Lohr Paso Robles Merlot from 2011. It is relatively inexpensive, but if you don’t like merlots you are by no means stuck with this! Any red wine is worth a shot, and although it results in some awkward measurements, I usually cut this recipe in half and make only 5 or 6 cupcakes at a time. If you do this, just use 1 large egg, and google to calculate all of the other ridiculously tiny measurements. If you just want to make a small batch to try, or this is just for a small group, the halved recipe won’t even make a dent in your pantry stock and you get delicious desserts out of it!
Red Wine Chocolate Cupcakes
Adapted from Smitten.
3/4 cup firmly packed dark brown sugar
1/4 cup white granulated sugar
1 cup + 1 tablespoon all-purpose flour
1/2 cup cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
6 tablespoons salted butter, melted in a large (at least 2 cups) measuring cup
3/4 cup red wine
1 teaspoon vanilla extract
1 large egg + 1 large egg yolk, at room temperature
In a large bowl, mix the sugars, flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
To the container of melted butter add the red wine and vanilla. Mix them thoroughly and make sure the mixture isn’t too warm before you add the eggs (you definitely don’t want to cook the eggs). Whisk or stir in the eggs.