Preheat the oven to 350 and line a muffin pan with cupcake liners.
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.
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.
Pour your dry ingredients into your wet ingredients and mix until smooth.
Scoop your cupcake dough into the cupcake liners, filling each liner about 2/3 way full. This recipe will make 15 cupcakes.
Bake in the oven for 15-17 minutes, or till the cupcakes are springy to touch and a toothpick inserted comes out clean.
Once your cupcakes have cooled, either brush or lightly dip the cupcakes in red wine.
In a large mixing bowl, using a hand mixer, cream your butter till it's smooth.
Add in your powdered sugar, cocoa powder, red wine and vanilla, and mix again till smooth.
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.
Spread or pipe your frosting onto COOLED cupcakes.
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.