Rich chocolate cupcakes with a hint of red wine and topped with a fresh blackberry buttercream. Plus, the red wine cupcakes look like the Stress Baking logo!
Red Wine Chocolate Cupcakes:
- 1 cup flour
- 1/2 cup cocoa powder
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Pinch of cinnamon
- 1 egg, room temperature
- 1 cup buttermilk
- 1/2 cup olive oil
- 1/2 teaspoon vanilla extract
- 1/2 cup red wine
Blackberry Buttercream Frosting:
- 1 cup fresh blackberries
- 1 teaspoon granulated sugar
- Juice of 1 lemon
- 1 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 1/2–2 cups powdered sugar
- Gel food coloring , optional
Red wine chocolate cupcakes:
- Preheat oven to 350°F. Prepare cupcake pan with 12 liners and set aside.
- In a large bowl, whisk together flour, cocoa powder, brown sugar, granulated sugar, baking soda, salt and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine egg, buttermilk, olive oil and vanilla extract and mix on medium speed for about 15 seconds until somewhat combined.
- Add dry mixture to the bowl and combine on low speed, gradually increasing speed to medium, until completely combined. Add wine and beat to combine again.
- Pour batter into prepared cupcake liners, filling 3/4 full. Bake for 12-18 minutes, or until a toothpick inserted into the center of a cupcake comes out with a moist crumb.
- Let cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Blackberry buttercream frosting:
- In a small saucepan over medium heat, combine blackberries, sugar and lemon juice, frequently stirring and squishing blackberries with the back of a spoon. Heat until blackberries are soft, about 5-7 minutes.
- Push the mixture through a fine mesh strainer over a small bowl to remove all the seeds and chunks. Let the liquid cool completely – you can place it in the fridge to speed up the process.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth. Add blackberry juice, salt and 1 cup powdered sugar and combine on low speed, gradually increasing speed to high, until completely combined and fluffy. Add more powdered sugar, 1/2 cup at a time, to taste. If you want to make your frosting’s color more bold, add food coloring and beat to combine, one drop at a time, until you’ve reached your desired shade.
- Spoon frosting into a piping bag fitted with the tip of your choosing and frost cooled cupcakes. Serve and enjoy!
Note #1: I like my frosting on the less sweet side, so I find myself only using around 1 1/2 cups of powdered sugar in the frosting.
Note #2: These are best served same day, but can be kept in the fridge for up to 3 days in an airtight container. Let come to room temperature before serving.
- Category: Dessert
- Method: Bake
Keywords: chocolate cupcakes, boozy chocolate cupcakes, red wine cupcakes