Red Wine Chocolate Cupcakes with Chocolate Glaze
Yield: 18 to 20 cupcakes
For the Red Wine Chocolate Cupcakes
  • ½ cup (40 g) unsweetened dark cocoa powder, such as Valrhona
  • 2 ounces (55 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • 1¼ cups (300 ml) hearty red wine
  • 2 cups (255 g) all-purpose flour
  • 1¼ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 8 ounces (2 sticks/225 g) unsalted butter, cool but not cold
  • 1 cup (200 g) granulated sugar
  • ¾ cup (165 g) firmly packed dark brown sugar
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract (optional)
For the Chocolate Glaze
  • 4 ounces (115 g) dark chocolate (60 to 72% cacao), chopped
  • 1 tablespoon corn syrup
  • ½ cup (120 ml) heavy cream
For Décor
  • White sprinkles (optional)
Make the Red Wine Chocolate Cupcakes
  1. Preheat the oven to 350°F (175°C). Line one 12-cup cupcake pan with paper liners and another with only 6 to 8 paper liners (or bake in batches with one pan).
  2. Place the cocoa powder and chocolate in a medium heatproof bowl. Heat the wine in the microwave in a glass measuring cup (or on the stovetop in a pan) until almost boiling. Pour the hot wine directly over the cocoa powder and chocolate and whisk until the chocolate is melted and completely combined with the wine.
  3. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  4. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until smooth. Add both sugars and mix on medium-high speed until the mixture is light and fluffy, about 3 minutes. Add the eggs and egg yolk, one at a time, beating well after each addition, then add the vanilla, if using. Scrape down the sides and bottom of the bowl and beat again for 30 seconds.
  5. Remove the bowl from the mixer and, using a rubber spatula, fold in the flour mixture in three parts, alternating with the wine mixture in three parts, beginning with flour and ending with wine.
  6. Fill the cupcake liners about three-quarters full with the batter. Bake, rotating the pan halfway through, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 24 minutes.
  7. Allow the cupcakes to cool for 20 minutes in the pan, then turn them out onto a cooling rack to cool completely.
Make the Chocolate Glaze
  1. Place the chocolate in a shallow, heatproof bowl. Drizzle the corn syrup on top of the chocolate.
  2. Heat the cream in small saucepan over medium heat until it just begins to bubble along the edges. Pour the hot cream over the chocolate and wait 30 seconds. Whisk from the center out until the mixture is completely smooth.
Assemble the Cupcakes
  1. Dip the top of each cupcake into the glaze. Allow the excess glaze to run off back into the bowl and return each cupcake, right side up, to the cooling rack. Add a stripe of white sprinkles, if using, right along the center top of each cupcake, and allow to set for at least 30 minutes before serving.
How to store: The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
Recipe by Baked Sunday Mornings at