The classic pairing of red wine and chocolate combine to form these decadent Red Wine Chocolate Cupcakes.
I feel like I should start with a warning here. This blog is going to get a little dessert heavy in the coming weeks as we lead up to Purim.
Too late, you say? I know, I know. I’ve been posting a lot of purim goodies lately, and I’ve got more of them up my sleeve! Starting today, with these crazy awesome cupcakes. We all know that drinking on purim is a tradition – wait, a mitzvah – so that makes these cupcakes downright righteous.
If you’re making these for kids, opt for a non-alcoholic glaze (like this insanely delightful chocolate glaze). Don’t worry about the alcohol in the cupcakes themselves – it bakes out. If you’re making these for Purim, maybe do half and half.
With these Red Wine Chocolate Cupcakes, you can have your (cup)cake and drink it too!
- 1 cup (2 sticks) margarine
- 1 ½ cups sugar
- 3 eggs
- 1 ½ cups flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup dry red wine
- Pinch salt
- for the glaze:
- 2 cups powdered sugar
- 2 Tablespoons red wine
- Up to 1 Tablespoon water
- Chocolate shavings, for decoration
- Preheat oven to 350 degrees. Line 2 cupcake pans with paper cupcake liners and set aside.
- In the bowl of an electric mixer, beat together margarine and sugar until creamy.
- Add the eggs, one at a time, beating well after each addition to incorporate.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt.
- With the mixer on low, beat in a third of the dry mixture, followed by half of the wine. Repeat with another third of the dry mixture, then the remaining wine, followed by the remaining third of the dry mixture.
- Spoon the mixture into the prepared muffin pans, filling them ⅔rds full.
- Bake at 350 for 20 minutes.
- Remove from oven and set aside to cool before glazing.
- Combine powdered sugar and red wine in a small bowl. Stir to combine. Add additional water, a little bit at a time, until you reach a thick but spreadable consistency.
- Spread the glaze over the cooled cupcakes, and immediately top with chocolate shavings. Set aside until tops set.
Happy baking folks! Thanks for stopping by! -Miriam
Looks awesome!! Thanks for sharing.
OH MY GOODNESS!!! I am totally making these!!
can i sub oil for the margarine in this recipe?
Probably, but I haven’t tried it.
Baking with wine has been on my to do list. It sounds like the next best thing to adding peanut butter to chocolate.
Wed Wine? Lol. Someone has been tasting some while baking. But I just happened to have had that bottle of wine – CASA DA CORCA DOURO on Shabbos and enjoyed it so much!
Yum! Are the cupcakes at all red from the wine? I tried a red wine velvet recipe some time ago with the promises of the wine replacing the food coloring. I ended up with a delicious cake but still deep chocolate brown.
These wine chocolate cupcake are stunning! you really had a great idea!
These look absolutely delish!
these look delicious! do you think that i can freeze the cupcakes, and then defrost and glaze them the day I want to use them?
Sure!
Ok, I REALLY need to start baking with red wine and chocolate (while drinking red wine and eating chocolate, of course!). These look fabulous!
I would love to make this in a (bunt) cake. Do you think it would work? How long would you bake it for?