Gluten-free Chocolate Cupcakes combine with red wine to create an irresistible, decadent treat that is perfect for New Years Eve or ladies night!
What are a few of your favorite things? Chocolate and red wine, perhaps? 🙂
Chocolate is definitely one of my favorite things and red wine is right up there on my favorites list too.
Combined together in cupcake form? They reach the “SHUT UP, NO YOU DIDN’T” level. And yes, yes I did 🙂
I really like making boozy cupcakes for parties! I think boozy cupcakes are extra fun for adults and they also feel fancy and creative, even though they are still really simple to make.
So, how do you take a chocolate cupcake and transform it into a Chocolate Red Wine Cupcake?
Step 1: In the cupcake, replace some of the milk with wine.
Step 2: In the frosting, replace some of the water with wine.
I feel like I just gave away some pretty big secrets here! Really though, that’s all it takes to take your Chocolate Cupcakes to the next level with Red Wine.
Are you ready to stroll into your next party with boozy cupcakes in hand now?
Prepare to be met with lots of “ooo’s” and “ahhh’s.” I brought these Chocolate Red Wine Cupcakes to a Christmas Party and it was actually hilarious.
You see, it was my husband’s work Christmas Party. The running joke was that my husband is a “closet baker” and apparently has a lot of skills in the cupcake department. I quickly corrected everyone, assuring them that in fact, it was my husband who actually bakes all of the delicious treats that they enjoy 😉
Yes, sometimes I have too many desserts around the house (gee, I wonder how that happens…) and I have to beg my husband to take some of his creations to work with him 😉
Okay, okay, all jokes aside, I made these gorgeous cupcakes and could not get enough of them.
The Chocolate Cupcakes themselves are extremely moist and thick, with a light hint of red wine flavor.
Pro level tip: I like to brush the tops of my cupcakes, or lightly dip them, in red wine for even more red wine flavor.
The finishing touch is the fluffy, smooth Chocolate Red Wine Frosting. While the cupcakes themselves are a treat, the frosting is the part that makes these cupcakes decadent and splurge-worthy. I’ve tried healthier frosting, and it just doesn’t cut it around here. The balanced part of eating kicks in with this loaded frosting that might make you want to drink a green smoothie later 😉
Moral of the story: Need an easy, fancy dessert recipe for New Years Eve or a ladies night-in party?
Giiiirl, these Chocolate Red Wine Cupcakes are IT. Gluten-free, so all of your friends can enjoy, and don’t forget to bring the rest of your bottle of red wine along with you to pair with the cupcakes 🙂
Looking for more fun, easy party recipes? Check out my Spiced Pear Sangria or Skinny Mini Pumpkin Cheesecakes.
- 1 cup gluten-free all purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp coconut oil, melted (or butter)
- 1 cup sugar
- 2 eggs
- 1/2 cup almond milk (or other milk of choice)
- 1/2 cup red wine (such as Bold Red, Cabernet, Merlot, Pinot, etc)
- 1/2 tsp vanilla
- More red wine for brushing the cupcakes with (about 2 tbsp)
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 2 tbsp red wine
- 1 tsp vanilla
- water, as needed
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Preheat the oven to 350 and line a muffin pan with cupcake liners.
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In a small mixing bowl, mix together your dry ingredients (flour, cocoa powder, baking soda, baking powder and salt) making sure there are no clumps.
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In a large mixing bowl, whisk together your coconut oil and sugar. Then, add in your eggs and whisk together again. Add your milk, red wine, and vanilla and stir till all is well combined.
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Pour your dry ingredients into your wet ingredients and mix until smooth.
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Scoop your cupcake dough into the cupcake liners, filling each liner about 2/3 way full. This recipe will make 15 cupcakes.
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Bake in the oven for 15-17 minutes, or till the cupcakes are springy to touch and a toothpick inserted comes out clean.
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Once your cupcakes have cooled, either brush or lightly dip the cupcakes in red wine.
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In a large mixing bowl, using a hand mixer, cream your butter till it’s smooth.
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Add in your powdered sugar, cocoa powder, red wine and vanilla, and mix again till smooth.
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If your frosting is too thick, add about 1 tablespoon of water and blend again. Continue adding water, if necessary, till the frosting reaches your desired consistency.
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Spread or pipe your frosting onto COOLED cupcakes.
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Top with a blackberry or fruit of choice and devour!
High Altitude adjustment (for 6,000-8,000 ft): Use only 1/2 tsp baking powder. Cupcakes last for about 2 days at room temperature.
Can these be made into a cake?
Hi Kami. Great question! I haven’t made these cupcakes into a cake, but I would guess that it should work. It would make one layer of cake, and would probably bake around 30 minutes. I hope it works out well for you if you try it!
How do you think the icing would work with vegan butter? Or is there a dairy free sub you would recommend?
Hi Morgan. The frosting should work fine with vegan butter. From what I know, I would just be sure to look for a more firm vegan butter. I think this article has some great tips on vegan buttercream frosting: https://lovingitvegan.com/vegan-buttercream-frosting/ Hope that helps!