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Red Wine Chocolate Cupcakes with Blackberry Buttercream Frosting: Rich chocolate cupcakes with a hint of red wine and topped with a fresh blackberry buttercream. | stressbaking.com

Red Wine Chocolate Cupcakes with Blackberry Buttercream Frosting


  • Author: Leslie Kiszka
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 cupcakes 1x

Description

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!


Scale

Ingredients

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 1/22 cups powdered sugar
  • Gel food coloring (aff link), optional

Instructions

Red wine chocolate cupcakes:

  1. Preheat oven to 350°F. Prepare cupcake pan with 12 liners and set aside.
  2. In a large bowl, whisk together flour, cocoa powder, brown sugar, granulated sugar, baking soda, salt and cinnamon. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Let cool in pan for 5 minutes, then transfer to wire rack (aff link) to cool completely.

Blackberry buttercream frosting:

  1. 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.
  2. 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.
  3. 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.
  4. Spoon frosting into a piping bag fitted with the tip of your choosing and frost cooled cupcakes. Serve and enjoy!

Notes

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

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