Dark Chocolate Red Wine Cupcakes

Chocolate Wine Cupcakes with Wine Frosting

Chocolate Red Wine Cupcakes with Red Wine Frosting

(Also Known as The Best Recipe Ever)

There’s no dessert experience quite like a slice of rich chocolate cake paired with a glass of sweet, fruity red wine. We pair our cake with Mountain Goat Red wine made right here in the Poconos. It’s like grape juice with a grown up kick.

Since we love wine with cake, we figured why not put wine in the cake…and in the frosting…and in the filling. Wine overkill? Never!

Hello, gorgeous!

We started with the classic Hershey’s Perfectly Chocolate Cake and made a some tweaks. Instead of water, you’ll pour red wine into the batter.

The frosting is a luscious blend of whipped cream, cream cheese, and of course, fruity wine. It’s kind of like a grown-up cheesecake. Let’s call it the ultimate wine and cheese pairing.

Just when you thought it couldn’t get any better, we snuck more wine inside. These are filled with a creamy chocolate wine ganache. We’d show you a picture of the center, but we ate them all before we could take a photo. Oops!

Chocolate Wine Cupcakes Recipe

For the Cake
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup dark cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup Mountain Goat Red wine
1 cup milk
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla

For the Frosting
1 (8 ounce) block cream cheese, softened
2 cups powdered sugar
2 cups heavy whipping cream
3 tablespoons Mountain Goat Red wine
1/2 teaspoon vanilla extract
4 drops red food coloring (optional)
1/4 cup melted chocolate for drizzling (optional)

For the Filling
1 cup heavy whipping cream
1 cup semi-sweet chocolate chips
1/4 cup Mountain Goat Red wine

For The Cake
1. Preheat oven to 350-degrees. Line 24 muffin cups with paper wrappers.
2. In large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add wine, milk, eggs, vegetable oil, and vanilla. Beat on medium speed for two minutes until well combined. Batter will be thin. Scoop into cupcake wrappers.
3. Bake for 15-17 minutes, until a toothpick inserted in the center comes out clean. Cool completely. Cut holes in the center of cupcakes.

For the Filling
1. In medium saucepan heat cream to just boiling. Remove from heat. Add chocolate chips. Let sit for five minutes. Whisk until smooth. Add wine. Whisk to combine. Cool completely. Spoon into cupcake centers.

For the Frosting
1. Beat cream cheese and powdered sugar until smooth. Add heavy cream, wine, vanilla, and food coloring (optional). Beat until soft peaks form. Spread or pipe frosting onto cupcakes. If desired, drizzle with melted chocolate.

Notes
Makes 24
Store tightly covered in refrigerator for up to two days.
Print chocolate wine cupcake recipe

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Comments 16

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  1. is the filling supposed to be runny like liquid or should it be firm? thanks. I just made them and need them for tonight. So, if someone could please answer me asap I would really really appreciate it! thank you 🙂

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      Hi Donna,

      The filling will look runny to start. It sets up as it cools. You spoons it into the cupcakes after it cools.

      Cheers!

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