Chocolate Cupcakes with Red Wine Buttercream Frosting
User Reviews
5
Chocolate Cupcakes with Red Wine Buttercream Frosting
Description
Chocolate Cupcakes with Red Wine Buttercream Frosting combines a cocoa and cake flour base to deliver a delicate crumb with balanced chocolate flavor. The batter includes basic leavening and salt to enhance the chocolate notes, while room temperature butter and eggs are creamed for a smooth texture before dry ingredients and milk are incorporated. Baking yields moist cupcakes with clean toothpick tests for doneness.
The frosting integrates red wine heated with sugar before being combined with butter, confectioners’ sugar, and salt to create a silky buttercream. The choice of red wine influences both color and subtle flavor of the frosting, ranging from pink to purple tones that complement the chocolate beneath.
This recipe suits dessert servings where a classic chocolate cupcake is enhanced with a nuanced frosting. The texture contrasts between soft cake and creamy buttercream provide a pleasing mouthfeel that distinguishes these cupcakes from standard frosted chocolate cupcakes.
Substituting all-purpose flour is possible but may affect tenderness. Frosting color depends on the selected wine. Cooling cupcakes completely before frosting ensures good buttercream consistency. This recipe offers a thoughtful adaptation for those seeking a distinctive frosting flavor.
Ingredients
Cupcakes:
- ¾ cup cake flour
- ¼ cup cocoa powder unsweetened
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅛ teaspoon baking powder
- 2 ounces unsalted butter at room temperature, ½ stick
- ¾ cup granulated sugar
- 1 egg at room temperature, large
- ½ cup milk
Buttercream:
- ½ cup plus 1 tablespoon red wine
- 2 tablespoons granulated sugar
- 4 ounces butter at room temperature, 1 stick; unsalted
- 1 ½ cups confectioners’ sugar
- Pinch kosher salt
Instructions
- Adjust the oven rack to the center of the oven and preheat the oven to 350°F.
- Line 12 standard muffin cups with paper liners and set aside.
- To make the cupcakes: Sift together the cake flour, cocoa powder, baking soda, salt, and baking powder in a bowl.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the egg and beat until fully incorporated. Scrape down the sides of the bowl.
- Stir half of the dry ingredients into the butter mixture, the add the milk. Finally stir in the other half of the dry ingredients.
- Fill each liner about ½ to ⅔ full with cake batter, filling muffin cups evenly. Be careful not to overfill or the batter will overflow a bit when baking. Bake the cupcakes for about 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool cupcakes completely.
- To make the buttercream: place ½ cup of the wine and the granulated sugar in a small saucepan over medium-high heat and stir until the sugar dissolves. Bring to a boil and then reduce the heat to simmer until the mixture has reduced to about 2 ½ tablespoons, about 15 to 20 minutes. It should be syrupy. Allow the red wine reduction to cool completely in the refrigerator.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter until nice and fluffy. Pause the mixer occasionally to add the confectioners’ sugar a ½ cup at a time and beat until combined (this will prevent the sugar from making too much of a mess when mixing). Beat until fluffy. Carefully add the cooled red wine reduction and salt and continue to beat the frosting until smooth. With the mixer running add the last 1 tablespoon of red wine one at a time and beat until smooth.
- If the frosting seems too soft to pipe onto the cupcakes (it may or may not depending on what room temperature is on that given day), place it in the refrigerator briefly for about 10 or 15 minutes (stirring it occasionally) until it gets just firm enough to pipe comfortably (you can also add more confectioners’ sugar, but that will make the frosting a touch sweeter). Fill a pastry bag fitted with whatever large piping tip you prefer with the frosting and frost cupcakes.
- Frosted cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature before serving.
Notes
- All-purpose flour can replace cake flour, but the cupcakes may be less tender.
- Frosting color varies significantly depending on the red wine used, from pink to purple shades.
- Ensure cupcakes are completely cooled before frosting to prevent melting the buttercream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 259kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 38mg | 2% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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