Red Wine Cupcakes with Whipped Chocolate Icing


Makes approx. 36 cupcakes



  • 1 cup cocoa
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 2 cups plain flour
  • 170g butter, room temperature
  • 1 ½ cups light muscovado sugar, packed
  • ½ cup sugar
  • 3 eggs
  • 1 ½ cups red wine


  • 150g butter, softened
  • 225g milk chocolate, chopped
  • 1 – 1 ½ cups icing sugar



  1. Preheat oven to 170 degrees Celsius and line three 12-hole cupcake pans with cases
  2. In a medium bowl whisk together flour, cocoa, baking powder and baking soda. Set aside.
  3. In a large bowl beat together butter and both sugars until creamy. Add eggs one at a time, mixing well between each addition.
  4. Add red wine and mix until well incorporated. Add flour mixture and stir until just combined – the mixture will look lumpy.
  5. Fill prepared cases ¾ with mixture and bake for 25-30 minutes or until a skewer comes out clean. Remove from pans and place on wire rack to cool completely before icing.


  1. Place chopped chocolate in a microwave safe bowl and melt in 30 second bursts, mixing between each.
  2. Place butter in bowl and mix until smooth. Add 1 cup of sugar and mix until a dough forms.
  3. Add melted chocolate and mix until light and fluffy.
  4. Add remaining ½ cup of icing sugar as needed until desired consistency is reached.


Related posts:

5 Responses to "Red Wine Cupcakes with Whipped Chocolate Icing"

Add Comment
  1. Pingback: Red Wine Cupcakes with Chocolate Icing | Oh So Yummy

  2. Sarah

    May 28, 2014 at 11:19 am

    Hi I’ve been wanting to try these for a while and am finally getting around to making them this week. I’m just wondering if you’ve ever made it as a cake? I need to make both so I wondering about making some cupcakes and then putting the rest of the mix into a 8″ tin. I assume that’ll work?
    And I’m making it for someone who loves dark chocolate so I think I’ll also swap out the milk chocolate for dark in the icing. I assume this will still work too?
    Thanks for any advise!

    • Kirsten

      May 29, 2014 at 9:32 am

      Hi Sarah, I’m certain it would make a delicious cake – would just be a matter of tweaking the temperature & bake time. f you bake as a single cake (one 8″ pan) I’d suggest baking at 175 for 60-70 minutes as it’s quite a wet mixture – if it begins to brown too much, pop some tin foil over the pan to protect the top. Swapping milk chocolate for dark chocolate will be fine – it’s just a matter of personal preference :) Good luck!

  3. Anne

    June 3, 2014 at 7:38 am

    These have been on my to-make list for ages and I do have a birthday coming up…

    Only, I’m not sure if I will be able to find muscovado sugar here in the Netherlands. Do you think anything else will be possible? Light brown sugar perhaps?

    • Kirsten

      June 3, 2014 at 3:50 pm

      Hi Anne, light brown sugar will work perfectly :) Hope you like them – they should be a fabulous birthday treat!


Submit a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>