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.