Red Wine Cupcakes
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Servings: 24 cupcakes
- Course: Dessert
These rich and delicious cupcakes that combine chocolate and red wine are sure to be a hit at your next adult party.
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
To save time, start the red wine reduction for the frosting while the cupcakes are baking. You can also make the reduction a day ahead and store in the refrigerator.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup red wine
- 1/2 cups milk
- 3/4 cup butter, softened
- 2 cups granulated sugar
- 3 eggs
- 2 teaspoons vanilla
For the frosting
- 1/2 cup red wine
- 2 tablespoons sugar
- 6 ounces of softened cream cheese
- 1/2 pound of softened unsalted butter
- 1 pound of sifted powdered sugar
Directions
Step 1
PREHEAT oven to 350°F. Line two muffin pans with Reynolds® Baking Cups.
Step 2
STIR together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl; set aside.
Step 3
COMBINE the red wine and milk. Set aside.
Step 4
BEAT butter with an electric mixer on medium to high speed for 30 seconds in a large mixing bowl. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape the sides of the bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
Step 5
ADD the flour mixture and wine/milk to the beaten mixture, alternating them and beating on low speed just until combined after each addition. Beat on high speed for 20 seconds more.
Step 6
TRANSFER batter to baking cups, then bake 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
Step 7
Red Wine Frosting:
COMBINE red wine and sugar in a small saucepan. Bring to a boil, then simmer and reduce by half. Remove from heat and set aside to cool.
Step 8
BEAT the butter and cream cheese with an electric mixer on high speed until light and fluffy.
Step 9
ADD in the powdered sugar and 3 tablespoons of the red wine reduction and mix on low speed until incorporated and then mix on high speed for 2 minutes.
Step 10
FROST Cupcakes before serving.
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