Chocolate Red Wine Cupcakes

Most everyone enjoys Chocolate (and those that don’t need their heads checked, but that’s just my unsolicited opinion). Also, almost everyone can also find a Red Wine that they like (even if they don’t agree with those around them on what makes it good).

These Cupcakes combine the love of chocolate & wine.

For these Chocolate Red Wine Cupcakes I figured the Cupcake Winery wine would be a perfect pairing! Cupcake Winery’s Red Velvet is a combination of Zinfandel, Merlot, Cabernet Sauvignon and Petite Sirah – which has all of the perfect elements to pair with chocolate! But, if you enjoy sweet fruits a great wine would be a nice Blackberry or Strawberry Wine – that would make this a very sweet variation but I can’t wait to try that!! No matter what, the flavor of the wine will be a nice subtle undertone to the cupcakes but will shine through more in the frosting, so be sure to use something that you like!

Why not enjoy these cupcakes as the end to a tasting party? You can have people bring their favorite cheese and a small tasting dish as well as a wine tat goes along with that dish. Or you could do the research and supply everything (but the cost savings, ease of planning on your part, and wide variety you will have of a BYO is a pretty awesome Silver Lining to having others bring it).

It doesn’t matter if you decide to enjoy these “Red Red Wine Cupcakes” for a special event or just because cupcakes seem like a good idea – you (my over 21 readers!) should plan to pick up a good bottle of red wine andย  get ready to enjoy some tasty Chocolate Red Wine Cupcakes!

Chocolate Red Wine Cupcakes
Prep time
Cook time
Total time
Serves: 2 dozen
  • 1 box Chocolate Cake Mix (I used Devils Food)
  • necessary ingredients for the Cake Mix, BUT using [reduced] red wine where the water is called for
  • Red Wine (reduced)
  1. Take about 2 cups of Red Wine and bring to a boil until reduced by half. Allow to come back to room temperature.
  2. Mix the cake according to the box mix, BUT use the reduced wine instead of your water. Line the Cupcake Pan with liners and bake according to package directions & allow to cool completely.

Red Wine Buttercream
Prep time
Total time
  • ½ cup Butter
  • ½ cup vegetable shortening
  • 3 cups powdered sugar
  • ¼ cup red wine reduction
  • ½ teaspoon vanilla
  • 1 tablespoon milk
  1. Cream the Butter & Shortening together for at least a minute or two.
  2. Add about half of your sugar and cream some more for a delicious whipped light frosting. Then add your liquids and cream some more. Finally add the rest of your sugar a bit a time to get the perfect frosting consistency that you like (more or less as you need).
  3. Pipe or Spread onto your cupcakes and enjoy!
* this frosting will barely make enough for the cupcakes so either plan to go a little on the light side or double this frosting


And I leave you with this, Today’s Question of the Day… What is your favorite type of (and use of) Red Wine?


Chocolate Red Wine Cupcakes — 44 Comments

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  2. Wow, these look and sound great. My favorite wine to use in cooking is Burgundy in Boef Bourguinon.

  3. The recipe worked great for the cupcakes… with the frosting however, I thing there is too high a ratio of wine… it frosting split and wa VERY wet…

    • If you notice that your frosting seems too wet – you can always just keep adding powdered sugar and continue to mix until the consistency is right. Thanks for the feedback and hope all were still able to enjoy it with split frosting!

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  7. I made them exactly as you said, and they are awesome! I may try adding a bit more wine next time (or maybe a stronger one) to enhance the wine flavor. LOve them though ๐Ÿ™‚ Thanks for sharing!

  8. came across this recipe, would luv to try it, but there is no instructions on the butercream ??

    • Lucy – I am not sure how I missed that!! Thanks for the heads up & I have added those directions; be sure to let me know what you think!

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  10. Thanks for the recipe…my only recommendation would be to say ‘use the reduced wine’in the directions for the cake mix. It says it further on down in the text, but if you are following the directions, you’ll use regular wine (not the reduced) when making the cupcakes. I’ll have to try this recipe again, now that I know the correct way. The icing was AWESOME!

    • Darcy – thanks for the suggestion! Hope you and everyone you made these for still enjoyed the cupcakes (with probably just a less pronounced wine flavor)! Thanks for stopping by & commenting ๐Ÿ™‚

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  12. Ah! I didn’t see that I was supposed to replace water for the wine. I’m baking them right now and the mix is a bit runny. Is there anything I can do to fix it? Or will I have to start over?

    P.S. recommend that you mention this in the instructions instead of the ingredients list. ๐Ÿ™‚


    • Oh no Kristin – sorry you had a rough time with the recipe, I’ll make that change! Hopefully it worked out ok for you (I’m assuming if you just cooked them a bit longer it would be fine, box mixes are usually pretty forgiving)! Be sure to let me know how they turned out!

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    • I do not know how this substitution would work from trying it on my own – but I think it would work perfectly fine (they both have the same solid consistency)! My only concern would be the addition of the coconut flavor might be too overpowering for the wine…

  15. Well i have reach each & every comment and I”M EXCITED to make these this weekend for a wine & paint party i will be attending. EVERYONE LOVES CHOCOLATE & WINE! SO WHY THE HECK NOT.
    thanks for sharing cannot wait to try.

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