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 :)