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.


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