Dark Chocolate Fudge Merlot Cupcakes
User Reviews
5
Dark Chocolate Fudge Merlot Cupcakes
Description
The Dark Chocolate Fudge Merlot Cupcakes feature a batter made from all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and sugar, combined with vegetable oil, an egg, melted unsalted butter, milk, vanilla, and a modest amount of Merlot wine. Coarsely chopped dark chocolate folded into the batter enriches the chocolate intensity. Baked in cupcake liners, they become moist and fudgy with a deep chocolate profile enhanced by the wine.
The frosting complements the cupcakes with unsalted butter beaten until creamy and combined gradually with powdered sugar, Merlot wine, and vanilla extract. This creates a glossy, rich buttercream that mirrors the cupcake's wine flavor. A drizzle of melted chocolate and chocolate sprinkles add texture and decoration to the finished cupcakes.
These cupcakes can be served as a thoughtful dessert option for gatherings or a special treat. Their wine-infused chocolate depth pairs well with coffee or a glass of Merlot for those who enjoy matching flavors. They require cooling before frosting to maintain texture integrity.
Note that careful mixing of ingredients ensures a smooth batter and frosting. The use of high-quality dark chocolate and real Merlot wine is central to achieving the intended flavor balance.
Ingredients
cupcakes
- 1 1/8 cups all-purpose flour
- 1/4 cup cocoa powder unsweetened
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 egg large
- 2 teaspoon vanilla extract
- 1/2 cup unsalted butter melted
- 3/4 cup milk 2% or higher
- 2 tablespoons merlot wine
- 8 ounces dark chocolate coarsely chopped, high-quality
frosting
- 1 1/2 sticks, 3/4 cup unsalted butter, at room temperature
- 2 1/2 cups powdered sugar
- 6 tablespoons merlot wine
- 1 teaspoon vanilla extract
- chocolate melted for drizzle
- chocolate sprinkles for topping
Instructions
cupcakes
- Preheat oven to 350 degrees F. Sift together flour, cocoa powder, baking soda, powder and salt. Set aside. Line a cupcake tin with liners.
- In a bowl, whisk egg, oil and sugar until together until smooth and no lumps remain. Add melted butter, merlot and vanilla and mix until combined. Add half of the dry ingredients, stirring to combine. Add the milk, then the remaining flour mixture. Mix until batter is smooth with a large spoon. Fold in chocolate. Line a muffin tin with liners and using a heaping 1/4 cup measure, add batter to each cup until 3/4 of the way full. Bake for 15-18 minutes. Let cool completely before frosting.
frosting
- Beat butter in the bowl of your electric mixer until smooth and creamy, for a full 2 minutes. Add in powdered sugar gradually (about 1/2 cup at a time) with the mixer on low speed, slowly increasing the speed until it’s combined. Add in vanilla extract and merlot, then beat on medium-high speed for 5-6 minutes, occasionally scraping down the sides if needed, until thick and fluffy. Frost cupcakes and top with melted drizzled chocolate and sprinkles!
- Note: neither the cupcakes nor frosting have a super strong merlot flavor – just a hint – so I do recommend serving them with small glasses of wine to intensify the flavor.
Notes
- Ensure cupcakes are completely cooled before applying the Merlot-infused frosting to prevent melting.
- Use a good-quality dark chocolate for folding into the batter to enhance the fudgy texture.
- The cupcakes contain alcohol from the Merlot wine; store and serve accordingly.
- These cupcakes are suitable for serving at small gatherings or as a special dessert treat.
User Reviews
Overall Rating
5
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