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5 from 2 votes

Chocolate red wine cupcake with Orange butter cream for date night and Valentine giveaway

Delicious chocolate red wine cupcake with orange butter cream frosting. More like fudge than cake structure.
Prep Time30 minutes
Cook Time18 minutes
Total Time48 minutes
Course: Dessert
Cuisine: American
Keyword: cupcake recipes, Red wine cupcakes
Servings: 12 cupcakes
Calories: 291kcal

Ingredients

Cake

  • 8 tablespoons 113 grams unsalted butter, at room temperature
  • ¾ cup 145 grams firmly packed dark brown sugar
  • ¼ cup 50 grams white granulated sugar
  • 2 large eggs at room temperature
  • ¾ cup 177 ml red wine ( I used Merlot Josh Cellar)
  • 1 teaspoon 5 ml vanilla extract
  • 1 cup + 1 tablespoon 133 grams all-purpose flour
  • ½ cup 41 grams Dutch cocoa powder
  • teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon

Orange butter cream frosting

  • 3 tablespoon butter softened
  • 1 ½ cups confectioners' sugar
  • 1 teaspoon grated orange peel
  • ¾ teaspoon vanilla extract
  • 1 tablespoons orange juice

Instructions

  • Preheat the oven to 325°F.
  • Line muffin tin with 12 cupcake liners and lightly grease them.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter and sugars until smooth. 3 minutes.
  • Add the egg and yolk and beat well, vanilla then then the red wine and Vanilla
  • Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients.
  • Mix until ¾ combined, then fold the rest together with a rubber spatula.
  • Fill the prepared pan with ¾th of batter.
  • Bake for 18 minutes, or until a tooth pick inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate.
  • Cool in pan on a rack for about 10 minutes cool the rest of the way on a cooling rack. This cupcake keeps well at room temperature or in the fridge.

Make the frosting.

  • In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla.
  • Add enough orange juice to achieve frosting consistency.
  • Frost the prepared cupcakes as much as you like.
  • Enjoy the cake

Notes

This recipe is loosely adapted from here
 

Nutrition

Calories: 291kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 102mg | Potassium: 138mg | Fiber: 2g | Sugar: 33g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!