Red, Red Wine Chocolate CupCakes with Cream Cheese Frosting


Red wine cupcakes with cream cheese frosting!  Does it get any better than that?  I’ve yet to come across any. These cupcakes are the tastiest I’ve made. They weren’t too difficult to make but if you attempt them I recommend wearing an apron because as we all know, red wine stains, and it’s easy to get carried away when using an electric mixer. The batter and wine is supposed to stay IN the bowl.

What you’ll need for 24 cupcakes (see frosting recipe below):

  • 1/2 C unsweetened cocoa powder
  • 5 oz. chocolate chips
  • 1/2 C boiling water
  • 2 sticks butter, room temperature
  • 1 1/2 C sugar
  • 4 large eggs
  • 1 1/4 C flour
  • 1 1/2 t baking powder
  • 1 t salt
  • 3/4 C red wine (I chose a Shiraz, which I think worked really well).
TOP SECRET UPDATE I recently replaced the Shiraz wine with a Brachetto (Italian Red Sparkling Wine) and it made this Chocolate dessert recipe POP with flavors.  Thank you, Rafael Sanchez, Certified Court of Masters Sommelier, a very good friend and person.

In a heatproof bowl combine cocoa powder and chocolate chips and pour in the boiling water. Using a whisk, stir the chocolate until it’s all melted. In a larger bowl, cream the butter and sugar together. Then beat in each egg one at a time until they’re all mixed in. In a separate bowl combine the flour, baking powder, and salt. Then slowly add that to the mixture making sure it’s all combined. Add some of the chocolate to the mixture, then some of the wine, alternating until all of it is blended. Pour batter into your papered muffin tins, almost all the way to the top. Awesome tip I learned from my mom: Use an ice cream scoop to spoon your batter into the cupcake papers. It is SO much easier than anything else I’ve tried! Pop those in the oven at 350 degrees for about 20 minutes and let cool.
Cream Cheese Frosting:
  • 1/2 C butter, room temperature
  • Salt, pinch
  • 4 oz. cream cheese
  • 2 1/2-3 C confectioner sugar
  • 1 T vanilla
Beat the butter with the salt until it’s nice and fluffy. Then add the cream cheese and continue beating until it’s all combined. Add the powdered sugar to the bowl about 1/2 C at at a time and beat to combine. Keep adding more until the frosting is at the consistency and sweetness-level that you desire.
The site recommends a Shiraz wine, which I used, because of it’s sweeter taste. I added some red sugar sprinkles to top them off and give them an extra sparkle. I about melted as soon as one of these treats touched my lips. Absolutely delicious.

I’m excited to get everybody’s reactions and opinions.



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About the Author

LaLa Castro Founder of eLaLa & Sparkles Forever, passionately runs her fashion jewelry business along with other passionate websites that unites social communities. SparklesForever.com is an online jewelry boutique providing fashionistas around the world with fashion jewelry for less. When she is not hand-picking jewels for her online store, she’s an avid Champagne and cupcake enthusiast who runs both TheCupcakeRecipes.com and BubblyAndSweet.com, along with other fast community growing websites. LaLa gives back to her community by supporting various causes such as, Women For Women International and as a social media addict she enjoys advising small businesses on the joys of communicating online. Lala Castro’s main goal in life is to inspire anyone who has a passion. By supporting your passion and sharing with others around the world, you create a life full of energy and love. We hope you can be a part of this passionate world that we love to call Lala-Land.
  • christine perry

    These look fantastic, do I put everything together in a bowl and just mix?
    Also what temperature do I cook at please?
    Can’t find instructions to make them!

  • admin

    Hello Christine, I apologize for the delay response. I didn’t realize I didn’t complete the whole recipe instructions. I have added the rest. Thank you for bringing it up to my attention!

    I personally LOVED how these cupcakes came out for several reasons. They were super moist and had a really great flavor. The wine wasn’t super obvious, but you could definitely taste its subtle flavor. I just can’t believe I’ve successfully found a way to combine two of my favorite things and have a feeling I’ll be making these for a lot of parties.

    Hope you enjoy these cupcakes.

  • juliesjames

    WOW. Made these last night. soooooooo good. I used a merlot with a splash of a very yummy cassis wine, worked perfectly.
    As they bake, the house smells amazing: chocolate and wine. oh my yes.

    Paper liners are definitely necessary. the batter is so light that they fall in a pan. Perhaps if I had dusted the pan with cocoa powder….

    Next time I’m making them with a ruby port.

  • http://www.citywinecellar.com California red wine

    thanks its really very helpful..

  • Kbod4703

    These are delish!! I used Penfold's Koonunga Hill Shiraz/Cab since I was making these for the bday of a friend who just returned from Australia. A bit more dense than most cupcakes but nothing wrong with that! Pairs well with the leftover wine. ; )

  • http://www.hiddenlongbeach.com Lala

    Glad to hear you enjoyed the recipe, I recently replaced the Shiraz wine with a Brachetto (Italian Red Sparkling Wine) and it made this Chocolate dessert recipe POP with flavors. Let me know what you think if you try it in the future. 🙂

  • maureend

    Looks awesome! How many cupcakes does this recipe make?

  • http://www.hiddenlongbeach.com Lala

    Hi Maureend! Makes about 24 delicious cupcakes.

  • http://twitter.com/anotherctg dianna watt

    I followed your recipe exactly (except I used a pinot noir) and they are really tasty, but fell. They're more like a flourless chocolate cake. I think the cream cheese frosting would be too rich so I'll try some sort of sauce/wine reduction to top them off.

  • http://www.beststandmixerreview.com/ malencbarrientos

    Adding wine to cupcake batter is something new to me…is it supposed to make it more moist or something?

  • http://twitter.com/SparklingLala Lala Castro

    The cupcakes come out moist & rich with flavor. You will love them! 🙂

  • BrittanyBWOWW

    would these taste any different without the wine?

  • http://www.beststandmixerreviews.com/ LindseySanders

    Do you use all purpose flour or cake flour in this recipe?

    I make a lot of cupcakes for office parties and will definitely be trying this recipe.

  • Kphilgreen

    these cupcakes are AMAZING, with or without icing (my husband is not a fan of frosting). I added 1/3 cup cocoa powder into the icing recipe & they were gone at the office in minutes. Kudos to the creator of this recipe – i'll never make another kind of chocolate cupcake! on a side note, i am remaking the batch to give out with holiday cookies because, unfortunately, my dog is also a big fan of these…

  • lafilledemamere

    These cupcakes are awesome! I made a gluten-free version over the weekend. I just subsituted Bob's Red Mill All-Purpose Gluten Free Flour for the regular flour and added 1 tsp xanthan gum. I topped them with a chocolate buttercream frosting. Yum!

  • Cydsong22

    I love wine, but must take medications that prevent me from even having 2 sips of it! 🙁 Would this recipe work with one of those (awful, know!) non-alcoholic wines?

  • http://www.hiddenlongbeach.com Lala

    You could always try it, but maybe try using a sweet non-alcoholic wine that compliments the chocolate.

  • http://www.hiddenlongbeach.com Lala

    That's awesome & a wonderful idea, thanks for sharing!

  • http://www.hiddenlongbeach.com Lala

    Thanks for trying them & posting your thoughts! 🙂

  • http://teakettle.myopenid.com/ TK

    Were you able to do everything else the same? Times for baking, etc?

    This one looks tasty, and I'd love to make it gluten-free!

  • nursekari

    the actual alcohol will bake off the cupcake, just the flavor of it will stay.



  • http://www.endoftenancycleaninglondon.co.uk/move-out-cleaning Move Out Cleaning London

    I have only one word for the recipe you’ve suggested – DELICIOUS!
    I’d love to try these, but I have to ask my wife to prepare them. 🙂

  • Ssop

    were they yummy

  • Aml384

    I love these. I made them for Christmas and used many flavored of our homemade wines.our favorite was with a chocolate cherry wine. We served the same wines that I used in the cupcakes. Great for an upscale party with work or just to enjoy with the family.

  • AlisaK

     Hi! Just made the cupcakes and they are cooling.  I notice the batter consistency to be like that of a mouse.  They rose in the oven, but then fell even w/ the paper liner.  Are they supposed to puff and fall?  They are very delicious (as we tasted one already) LOL

  • Margie

    I make these cupcakes all the time and people rave about them over and over. 
    The very first time I made them, by mistake, I did not allow the chocolate to melt thoroughly and the result was chocolate bits in the cake.  My friends who had them the next time around when this did not occur, asked why there were no chocolate bits.  They seemed to enjoy that so in the future, I will make the “mistake” recipe!!
    Bon Appetit!

  • http://www.allaspectsuk.co.uk/location/west-midlands/coventry/roofing.asp ethan

    Well written article.I appreciate your writing skills.Its great you have done a great job by sharing this informative post with us.I like this post.Keep in touch with us.

  • http://twitter.com/blackvespers vespers

    Hi there! The Brachetto was not easy to find around here, but I finally got some. I tried the recipe and something unusual happened – they rose considerably and spread out over the edges before deflating. The centers were hollow, or in some cases the cakes themselves were raised up from the bottom of the cupcakes liners. Any hint on what I might have done wrong? My baking powder is still good, I double-checked the measurements and temperature. The only thing I noticed is that when I was alternately adding the chocolate mixture and then the red wine, the batter almost looked a little curdled. I mixed it a little more until it looked smoother, but is there a chance that I may have added the wine a little too quickly?

    Thanks in advance for any help you can provide!

  • Linda Varela

    Mine fell too! Wonder what happened?