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 ¾ 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.