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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

5 from 1 vote
Rich chocolate cupcakes with a hint of red wine and topped with a fresh blackberry buttercream.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cupcakes

Ingredients
  

Cupcakes

  • 1 cup all purpose flour
  • ½ cup cocoa powder
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • Pinch of cinnamon
  • 1 egg, room temperature
  • 1 cup buttermilk
  • ½ cup olive oil
  • ½ teaspoon vanilla extract
  • ½ cup red wine

Frosting

  • 1 cup fresh blackberries
  • 1 teaspoon granulated sugar
  • Juice of 1 lemon
  • 1 cup unsalted butter, softened
  • ¼ teaspoon salt
  • 1 ½-2 cups powdered sugar
  • Gel food coloring, optional

Instructions
 

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 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.

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, ½ 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!

Notes

Note #1: I like my frosting on the less sweet side, so I find myself only using around 1 ½ 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.

Nutrition

Calories: 415kcal | Carbohydrates: 44g | Protein: 3g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 221mg | Potassium: 128mg | Fiber: 1g | Sugar: 33g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Course Dessert
Cuisine American
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