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Red Wine Chocolate Cupcakes on cake plate

Red Wine Chocolate Cupcakes

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  • 297 grams AP Flour
  • 425 grams sugar
  • 65 grams cocoa powder
  • 11 grams salt
  • 12 grams baking soda
  • 45 grams cultured buttermilk powder
  • 170 grams vegetable oil
  • 470 grams water
  • ¼ cup red wine syrup
  • 80 grams eggs

Red Wine Syrup

  • 1 cup red wine
  • 1 Tablespoon sugar


  • 3 cups confectioners sugar
  • 8 tablespoons unsalted butter room temperature
  • 2 tablespoons milk room temperature
  • 1 teaspoon vanilla extract
  • 1/8 cup wine syrup


  • Preheat oven to 350°F.
  • Line your cupcake pan with 24 pan liners.

Wine Syrup

  • Boil red wine and the tablespoon of sugar until it reduces in half (about 10-15 minutes on medium low heat)


  • Sift flour, sugar, cocoa powder, salt, baking soda and buttermilk powder into mixing bowl of stand mixer.
  • With paddle attachment mix on low speed to combine.
  • Add oil, water, eggs, and 1/4 cup wine syrup one at a time and continue mixing until blended together.
  • Pour into cupcake pan and bake for 16 - 20 minutes or until cake springs back when lightly touched or toothpick inserted into center comes out clean.
  • Remove from oven and let cool.
  • If you want more wine flavor, use a skewer and poke holes in top of cupcakes, use 1/8 cup of wine syrup and drizzle over tops of cupcake.

Buttercream Frosting

  • In the bowl of a stand mixer with paddle attachment, beat together the confectioners sugar, butter, milk and vanilla on low speed until combined.
  • Stop the mixer and scrape the sides down.
  • Increase the speed to medium and beat until fluffy, about 3 more minutes. (If frosting is dry, add more milk, 1 teaspoon at a time until creamy)
  • Stir in the remaining 1/8 cup wine syrup
  • This will make 2 cups frosting.

Recipe Source: SerenaLissy.com

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