These Chocolate Red Wine Cupcakes are truly special-occasion worthy. They add a touch of sophistication to any event: weddings, showers, birthday parties, Valentine’s Day. You can even make them a sweet addition to a cheese and wine-themed charcuterie board. Choose a full-bodied red wine for this recipe, such as merlot, cabernet sauvignon, zinfandel, or syrah. For the buttercream, the wine will need to reduce on the stove top for about 20 minutes, which will temporarily make your kitchen smell like a winery – but that’s not entirely a bad thing!
Place the chopped chocolate in a microwave-safe bowl and add the red wine. Microwave at 100% power for 1 minute. Allow the hot mixture to stand for 1 minute.
Whisk the two ingredients together until a shiny ganache forms. While the mixture is still hot, add the 2 tablespoons of butter and whisk until melted and combined. Set aside.
Chocolate-red wine cupcakes
Preheat the oven to 350F. Line cupcake tins with 15 paper liners.
In a large mixing bowl, sift together the flour, cocoa powder, salt, and baking soda.
In the bowl of an electric mixer, cream together the butter and granulated sugar until light and fluffy. Add the eggs and mix again. Beat in the sour cream.
Add half of the dry cocoa/flour mixture to the creamed mixture. Beat until just combined. Add the 1/2 cup of red wine and beat until well incorporated. Add the remaining dry ingredients and beat again until just combined. Scrape down the bowl to make sure everything is well mixed.
Using a trigger ice cream scoop, or a 1/4 cup measure, portion the batter into the cupcake liners. Bake 15-17 minutes, or until cupcakes are domed and a toothpick tester comes out clean.
Let cupcakes cool in the pans 5 minutes, then transfer to wire racks to cool completely.
Red wine buttercream
Place the red wine in a saucepot and simmer over medium-high heat until reduced to about 1/4 cup. This will take about 20-25 minutes, more or less depending on your range. (When wine reduces by half, keep a close eye on it.) Remove from the heat and transfer to a bowl or small pitcher to cool completely.
In the bowl of an electric mixer, cream the butter until smooth. Add confectioners’ sugar 1 cup at a time, mixing well after each addition. Add the cooled wine reduction and beat until light and fluffy, and the frosting’s color is consistent throughout. (Buttercream may appear light, but will darken over time.)
Transfer the frosting to a piping bag fitted with a large closed star tip.
Assemble the cupcakes
Stir the ganache that has been standing at room temperature. If it has thickened, microwave it for 10-15 seconds until loose and pourable.
Cut a small divot from the center of each cupcake and save the cut-out cake pieces. Fill each cupcake with a small spoonful of the red wine ganache, about 1/2 tablespoon. Trim cake pieces flat and place over the filled holes. (See video for action.)
Pipe a double swirl of red wine buttercream onto a cupcake. Immediately top with dragees, if using. Repeat with remaining cupcakes.
Keep cupcakes in an air-tight cupcake keeper. Or, allow cupcakes to stand uncovered until the buttercream crusts, about 30 minutes, before covering them with plastic wrap.
Notes
What to expect: Soft dark chocolate cupcakes hold a punchy hit of sharp red wine ganache inside, with a topping of sweet, fruity red wine buttercream that brings balance to the confection.Ganache can be optional: These cupcakes are good with or without the ganache. The ganache makes them a more grown-up treat, as it is the only element where the alcohol in the red wine doesn’t completely cook out.Ganache will set: If you serve the cake soon after filling and frosting, the ganache may still be liquid. The ganache will set over time for a smooth truffle-like texture.
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