Double Chocolate Merlot Cupcakes | Wine Desserts

November 25, 2012

I’ve got four words for you: DOUBLE CHOCOLATE MERLOT CUPCAKES.

I was cruising the internet not too long ago, and I saw a recipe for a chocolate Merlot cake. Gasp! Could it be? Yes! I don’t remember who posted it (most likely a food magazine), but I wondered if that could be expanded upon and brought down to bite sizes such as cupcakes? I guess all anyone really needs to do is grab some Betty Crocker cake mix and use red wine instead of water in the recipe? Makes logical sense to me. =D

Considering I’ve never made a cake (or a cupcake) from scratch, I figured this was as good a time as any. That’s why you’re going to see two different recipes at the bottom (three if you count the homemade icing). I made two batches and they both came out completely polar opposite from one another.

The first is very dense and decadent; very much like a fudge brownie.

The second is light and fluffy which is more conducive to a traditional “cakey” consistency.

I personally liked the first recipe better because it was more rich, but that’s just my personal taste. I like heavier consistency in chocolate cakes. Choose whichever recipe works for you based on your personal preferences.

Both recipes were AMAZING and had subtle hints of the Merlot. Given that the icing also uses Merlot, it’s a taste you can’t miss and makes for a very unique dessert.


P.S. If you’re lovin’ on the zebra print cupcake liners, you can get them here.

Recipe #1: For dense, decadent cakes

(Servings: 6. Double everything including cook time if you need a full dozen):
•    1 stick Salted butter
•    1/3 cup unsweetened cocoa
•    1/2 cup Merlot
•    1 cups granulated sugar
•    1/2 cup sour cream
•    3/4 tsp vanilla
•    1 large egg
•    1 cup all-purpose flour
•    3/4 cups chocolate chips (mix of milk and dark chocolate)

1.    Preheat the oven to 350F
2.    Melt the butter in a heavy saucepan and allow to turn golden brown.
3.    Add the Merlot, the sugar, and the cocoa. Whisk until smooth.
4.    Let come to room temperature and then whisk in the eggs, vanilla, and sour cream.
5.    Mix the dry ingredients and fold in gently.
6.    Stir in the chocolate chips and spoon into cupcake liners (this mixture doesn’t rise so feel free to fill cups completely).
7.    Bake for 30 mins. or until a toothpick comes out clean.
8.    Let cool completely before icing.

* Garnish with strawberries or cherries

Recipe #2: For fluffy/lighter cakes

(Servings: 6. Double everything including cook time if you need a full dozen):
•    1/2 cup butter
•    1 cup sugar
•    2 eggs
•    1/2 cup Merlot
•    1 1/4 cup all-purpose flour
•    1/2 cup chocolate chips (mix of milk and dark chocolate), melted

1. Preheat oven to 350F
2. Mix melted butter and sugar together, then mix in the eggs one at a time until everything is incorporated. Then add the Merlot.
3. In a separate bowl, mix the rest of the dry ingredients together and then slowly add to the wet mixture.
4. Mix in the melted chocolate.
5. Pour batter into the cups, filling them about 3/4 of the way full.
6. Bake for 15-20 mins. or until a toothpick comes out clean.
7. Let cool completely before icing.

Chocolate Merlot Icing

(originally from Moms who need wine)

  • 2 3/4 Cups confectioners sugar
  • 6 Tablespoons unsweetened cocoa powder
  • 6 Tablespoons butter
  • 5 Tablespoons Merlot wine

Cream butter and slowly add the confectioners sugar. Then add the cocoa powder alternating one tablespoon at a time with the Merlot. Incorporate until the mixture is nice and fluffy. Make sure cupcakes are completely cooled, and then using a frosting tip and piping bag, pipe frosting onto the cupcakes.


Tasty Vino
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