This post may contain affiliate links. Please read our disclosure policy.

Red, red, wiiiiiiine. Goes to my heeaaaad. Makes me forget that I…should be writing a blog post and not singing to you guys…..haha, but really, do you remember that song by UB40?! I’m sure you do, it’s a classic! Every time I have red wine or see red wine, that song plays in my head as if it’s some commercial.

It’s Friday! Which means wine-o-clock soon (er, now?) but I’m presenting you wine in cupcake form!! It’s so good and it gave me a buzz, LOL. I’m really light weight so making these (and tasting them along the way) gave me a buzz and then after eating nothing all day and downing 2 of these babies after  frosting them…wooo! I was definitely feeling it, haha!

These cupcakes are SUPER moist, as you can tell from my first picture, but if you’re thinking they’re one of those boozy treats that have that subtle alcohol taste – well, this isn’t one of them. You can DEFINITELY taste the wine in this so you’ll want to use some good red wine – well, not super good, but you know, something you’d drink! No boxed wine, you college girl, you ;) The frosting is light and fluffy and has that subtle cheesecake-like bite. So delish!! I mean – wine and chocolate together in a cupcake is such a WINNER!

So, what’s everyone doing this weekend? It’s Jason & I’s third dating anniversary on Sunday. Whaaaat?! Yeah, and we’re getting married in less than 2 months. Crazy!! I’m working on addressing invitations this weekend and sending them out on Monday. Although, I must say, I’m not really confident that they’ll all get to their recipients cause when I went to the post office earlier this week to ask them how much postage it’d take to send my invites and I handed them to the lady, she kept touching it, feeling it, weighing it..and then just threw out “66 cents.” I feel like she just made that up!! I should totally get a second opinion – right?!

I hope you have a fantabulous weekend! See you back here on Monday….for yet another boozy treat ;) I meaaannn, c’mon – you gotta get through the case of the Monday’s somehow!!

4.34 from 3 votes

Red Wine Chocolate Cupcakes

Red wine + chocolate in a cupcake? Sign me up!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes


For the cupcakes

  • 6 tablespoon (84 g) unsalted butter, room temperature
  • ¾ cup (165 g) dark brown sugar, packed
  • ¼ cup (50 g) granulated sugar
  • 1 large egg + 1 large egg yolk, room temperature
  • ¾ cup (177 ml) red wine, any kind you like
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) + 1 tablespoon all-purpose flour
  • ½ cup (43 g) Dutch cocoa powder
  • teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon

For the frosting

  • ½ cup (113 g) mascarpone cheese
  • ½ cup (118 ml) chilled heavy whipping cream
  • 2 tablespoon granulated sugar
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we'll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.


  • Preheat oven to 325 °F (163 °C). Line muffin pan with cupcake liners or lightly grease the cavities.
  • In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Whisk to combine. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the egg and egg yolk, beating well, then add the red wine and vanilla. Don't worry if the batter looks a little uneven.
  • Slowly add in the dry ingredients and mix until all combined and well-incorporated.
  • Using a large ice cream scoop, divide batter into lined muffin pan. Bake for 20 minutes then remove from oven and let cool for 5 minutes before transferring cupcakes to a wire rack to cool completely.
  • In the meantime, to make the frosting, whip together mascarpone cheese, heavy whipping cream, and granulated sugar until soft peaks form. Put frosting into piping bag with whichever tip you choose, or you can put it into a ziploc bag and snip the corner and pipe that way. Make sure cupcakes are completely cool before you pipe. You don't want to end up with a melted mess :)
  • Store in an airtight container for up to 5 days.



Serving: 1cupcake, Calories: 267kcal, Carbohydrates: 31g, Protein: 3g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 49mg, Sodium: 97mg, Potassium: 120mg, Fiber: 2g, Sugar: 20g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Like this? Leave a comment below!

You May Also Like...

Leave a comment

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

Recipe Rating


  1. Made these for Valentine Day and my husband asked me what bakery I purchased them from! So moist and delicious. The only thing I added was3/4 package Hershey Chocolate Instant Pudding.