Chocolate Red Wine Cupcakes

This weekend marked the 21st birthday of my beautiful girlfriend and that only meant one thing, wine. When I asked her what something special she wanted me to bake her, she chose chocolatey wine cupcakes. The first bottle of wine she ever got to buy was the red wine we used for the recipe! The cupcakes came out dense and chocolatey and delicious! Plus, I’m not a huge wine fan myself and I love how they came out, not overly wine flavored. The cookie processes really lend the flavor without being overpowering. And it pairs perfect with the wicked chocolate cupcakes. Plus, can we just acknowledge how gorgeous the wine buttercream frosting came out? These are definitely some of the pretties cupcakes I made recently! (Unfortunately I was running out of cupcake liners and had to use the rest of mine for this recipe so I had to half the recipe listed below since I did not have 30 cupcake liners)

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Chocolate Red Wine Cupcakes

Cake:
2 stick of softened butter
2 cups firmly packed dark brown sugar
2/3 cups granulated sugar
4 eggs
2 cups red wine of choice
2 tsp. vanilla extract
2¾ cups all-purpose flour
1 1/3 cups cocoa powder
½ tsp baking soda
1 tsp baking powder
¾ tsp cinnamon

Frosting:
1/2 cup red wine + 1 tbsp, divided
1/8 cup granulated sugar
1 stick organic salted butter, softened
1.5-2 cups confectioner’s sugar

Preheat your oven to 325 degrees and place cupcake liners in 2 cupcake tins. Beat the softened butter at a medium speed in an electric mixer until smooth. Add the sugars, increase the speed to medium-high, and beat until fluffy. Add the eggs, one at a time, and then add the vanilla. Once everything is incorporated, give the bowl a scrape to loosen up the stuck bits at the bottom.
While things are mixing, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt in a separate bowl and set aside. Also measure out your red wine.
Add 1/3 of the dry mix to the mixer with the butter and sugar and beat on low until the flour is just incorporated. Then, add in half of the red wine and mix to combine. Continue by adding another third of the dry mix, then the rest of the wine, and finally the rest of the dry ingredients. Mix until the ingredients are incorporated together and the batter is smooth.
Scoop the batter into the muffin tins and bake for 20-25 minute or until a toothpick inserted in the middle comes out clean.
 
For the frosting, place red wine and sugar in a small saucepan and cook over medium heat while stirring constantly until the sugar is all dissolved. Bring to a boil and then let simmer for a while, while stirring sometimes (not constantly). Cook until the syrup is reduced to about 1/6 cup. Put in a mug, let cool a little bit and stick in the fridge for a few hours to cool completely.
Whisk the butter while adding confectioner’s sugar to it by 1/8 cupfull. Cream together to form a frosting. Once a nice consistency is reached (almost all of the required confectioner’s sugar is in), add the wine reduction and continue beating. Add some more confectioner’s sugar. Then add 1 Tbsp of red wine. Add more confectioner’s sugar if desired.
Top the cupcakes and enjoy!
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