Cupcakes with red wine chocolate filling and blackberry buttercream frosting

Chocolate cupcakes with a dash of red wine and a fresh blackberry buttercream.

Hey, so I had planned to share a new paleo dish with you today. But then I recalled it was my birthday, and I was craving something celebratory, alcoholic, chocolatey, sweet, and, well, YOLO.

Although I obviously want to eat healthily and be healthy, when you’re 33 and fighting with it, life sometimes become a little too much and you just need to take a break and do whatever the heck you want. For me, this is that day.

When I was younger (and still learning the English language) when my family sang the birthday song to me, I would attempt to join in, but all that came out was, Happy to me! I am overjoyed! My family still reminds me of this by wishing me a Merry Christmas! Every year on this day, I’ll never get over it.

At the very least, it is utterly charming and not terrifying or humiliating. I was a very cute child. Do you want proof?

That light golden hair. The huge grin. The tiara is stunning. Damn. Cute.

Thus, without further ado, I present to you a dish that small me would never be permitted to eat: red wine chocolate cupcakes with blackberry buttercream icing. Yeah, yes, yeah.

DI was going to create some kind of teal-colored vanilla cupcake for the base, but the concept of teal-colored food frightened me out, so I bailed and opted to take a another route with it that was lot simpler and didn’t rely on food coloring at all. Then there’s Yum Cups.

In my hunt for the perfect cupcake liners, I came upon these lovely teal silicone cupcake liners. I’d seen silicon cupcake liners before, but just thinking about washing them made me exhausted and furious, and there was usually some kind of statement on the container saying you couldn’t put them in the dishwasher.

Waaaahhhhh. These Yum Cups, on the other hand, invite you to clean them in the dishwasher. BAM. So, the ideal color, the appropriate size, reusable, and dishwasher safe? SOLD.

Yum Cups, for the record, has no clue who I am. So they’re not paying me to tell you this; I simply want you to know about them so you may save money and enjoy them as well. Take that as my birthday present to you. Will you join my future silicon cupcake liner club?

The cupcakes themselves are next. Because of the olive oil and red wine in the mix, the chocolate cupcakes are absolutely moist (sorry if that offended you). The batter does not have a strong red wine taste, but you can smell it. And it’s magnificent. I used Truro Vineyards’ cherry red wine since it’s one of my faves, but you may use anything you choose.

I don’t like too sweet frosting, so I use less powdered sugar than you’d find in a conventional buttercream recipe. I prefer to let the tart blackberries do their thing with a little assistance from lemon juice and sugar (relative to most frosting recipes).

I like the beautiful color they produce without the need of food coloring. Of course, if you want to brighten the color, you may add a few drops of food coloring (heres my favorite).

There’s no use in creating a large cake for my birthday since there’s just Bill and myself in the home (not to mention all the animals).

That’s why, 99% of the time, I prefer cupcakes; they’re precisely portioned goodies that I can share with people whenever I choose.

I’m not sure whether I want to stop aging, make all these storms go away permanently, win a vacation to Hawaii, find a million bucks with no strings attached, or simply have a nice night’s sleep.

I’m telling you, I’m already an old woman, since the final thing on the list is probably my current favorite.

Alright, I guess I’ve made my decision, and it’s none of the above (I promise Ill let you know if it ever comes true). It’s time to extinguish the candles!

Prep Time: 15mins
Cook Time: 15mins
Total Time: 30mins
Servings: 12cupcakes
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Rich chocolate cupcakes with a hint of red wine and topped with a fresh blackberry buttercream.



  • 1 cup of all-purpose flour
  • a cup of cocoa powder
  • a cup of light brown sugar
  • a cup of granulated sugar
  • 1 tsp baking soda
  • teaspoonsalt
  • 1 tsp cinnamon
  • 1 room temperature egg
  • 1cupbuttermilk
  • oil cupolive
  • a teaspoon of vanilla extract
  • red wine cup


  • 1 cup blackberries, fresh
  • 1 tablespoon granulated sugar
  • 1 lemon juice
  • 1 cup softened unsalted butter
  • teaspoonsalt
  • 2-2 cup granulated sugar 1 1
  • Optional gel food coloring



  • Preheat the oven to 350 degrees Fahrenheit. Set aside a cupcake pan with 12 liners.
  • 4 teaspoon salt, 1 teaspoon cinnamon
    1 teaspoon baking soda, 2 cups granulated sugar, 12 cups light brown sugar, 12 cups cocoa powder 1
    Whisk together the flour, cocoa powder, brown sugar, granulated sugar, baking soda, salt, and cinnamon in a large mixing basin. Set aside.
    1 cup all-purpose flour, 1 teaspoon
  • 1 tsp vanilla extract
    2 cup of olive oil 1
    Combine the egg, buttermilk, olive oil, and vanilla extract in the bowl of a stand mixer equipped with the paddle attachment and beat on medium speed for approximately 15 seconds, or until somewhat mixed.
    1 egg, 1 cup buttermilk, 1 teaspoon
  • 2 cups of red wine

    Combine the dry ingredients in the bowl on low speed, gradually increasing to medium speed, until entirely blended. Add the wine and blend again.

  • 4 full. Bake for 12-18 minutes, or until a toothpick inserted into a cupcake yields a moist crumb.

    Fill 3 muffin liners halfway with batter.

  • Let to cool in the pan for 5 minutes before transferring to a wire rack to cool fully.


  • Combine blackberries, sugar, and lemon juice in a small saucepan over medium heat, stirring and squishing blackberries with the back of a spoon constantly. Cook for 5-7 minutes, or until the blackberries are mushy.
    1 cup fresh blackberries, 1 tsp granulated sugar, 1 lemon juice
  • To remove all the seeds and pieces, pour the mixture through a fine mesh strainer over a small basin. Let the liquid to cool fully before placing it in the refrigerator to expedite the process.
  • 2 to 3 cups powdered sugar Food coloring gel
    4 teaspoon salt, 1 12 cup at a time, to taste. To make the color of the frosting more vibrant, add food coloring and beat to incorporate, one drop at a time, until you achieve your preferred shade.
    1 pound unsalted butter
    Beat butter in the bowl of a stand mixer equipped with the paddle attachment until smooth. Combine blackberry juice, salt, and 1 cup powdered sugar on low speed, gradually increasing to high speed, until entirely blended and fluffy. 1 teaspoon additional powdered sugar
  • Frost cooled cupcakes with frosting using a piping bag equipped with the tip of your choice. Serve and have fun!


Note #1: I like my frosting on the less sweet side, so I find myself only using around 1 1/2 cups of powdered sugar in the frosting.Note #2: These are best served same day, but can be kept in the fridge for up to 3 days in an airtight container. Let come to room temperature before serving.

Nutrition Facts

Calories: 415kcal | Carbohydrates: 44g | Protein: 3g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 221mg | Potassium: 128mg | Fiber: 1g | Sugar: 33g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg


What wine goes best with chocolate cupcakes?

Cabernet Sauvignon wine complements chocolate cupcakes.

Thus, pair this wine with chocolate cupcakes. Cabernet Sauvignon’s full-bodied fruitiness goes so well with chocolate.

How to make chocolate cupcakes Martha Stewart?

34 cup unsweetened cocoa powder.
¾ cup unbleached all-purpose flour.
12 teaspoon baking powder.
¼ teaspoon kosher salt.
34 cup (1 12 stick) unsalted butter, room temp.
1 cup sugar.
Three huge eggs.
1 teaspoon pure vanilla essence.
Additional information…•Jan 16, 2019

How to make cupcakes with Mary Berry chocolate?

Cupcakes Ingredients. 4 tablespoons water (boiling) Cocoa powder (40g). 3 Unrestricted a big egg (s) 175g butter, unsalted (softened) For the Buttercream, 165g Billington’s Unrefined Golden Caster Sugar. Unsalted butter 60g (softened) Cocoa powder (30g). 3 tablespoons milk (whole) 250g Icing Sugar (Silver Spoon). A few decorations.

What wine goes with vanilla cupcake?

When vanilla is the star of the show – think angel food cake, creamy vanilla buttercream, or both – choose an off-dry Riesling or Chardonnay. Riesling’s sweetness will counteract the sweetness of the cupcake.

Does chocolate cake go well with red wine?

Some of the greatest wines to pair with chocolate cake include Syrah, Cabernet, and Grenache.

What wine goes with chocolate and berries?

Pinot Noir: An unexpectedly excellent combo, particularly for chocolate and wine pairing skeptics. The white chocolate functions as the fat that delivers the Pinot Noir’s luscious tastes of red cherries, strawberries, and raspberries. Check out Schiava if you’re seeking for an excellent alternative.

What is the secret to super moist cupcakes?

“It’s all about producing air bubbles in your batter that expand in the oven to make fluffy, moist cupcakes,” she adds. “If you overmix the batter, the bubbles burst and you end up with a brick-like cake.” To prevent this, always mix on low speed, stopping only as all components are combined.

How do bakeries keep cupcakes moist?

Maintain cupcakes at room temperature.

According to the bakery, cupcakes are best kept unfrosted and wrapped in plastic. Wait until your unfrosted cupcakes are absolutely cold before wrapping them, as any moisture trapped inside might make the pastries mushy.

What is the secret to good cupcakes?

10 Suggestions for Making Amazing Cupcakes
All of the ingredients should be at room temperature.
The batter should not be overmixed.
For evenly cooked cupcakes, use a cupcake scoop.
Fill cupcake liners just halfway.
Cupcakes should be baked on the middle rack of the oven.
Instead of a toothpick, use the touch test.
Take the cupcakes from the pan and set aside to cool.
More to come…
•Jan 12, 2023

How to make cupcakes like a professional?

9 Simple Tips for Making Your Cupcakes Look Professional
Leave out the box mix. PIN IT. Create Your Own Frosting (Picture by Julia Raleigh). PIN IT… Make use of a Piping Bag. PIN IT…. Bake Correctly. PIN IT… Uniformity is essential. PIN IT…. Consider Using a Filler. Don’t Be Scared To Experiment. PIN IT. PIN IT… Provide a Delectable Description. PIN IT.
Apr 5, 2016

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