Red Wine + Dark Choc Cupcakes

Good red wine and rich, dark chocolate are two of life’s greatest pleasures. They are indulgences we should allow ourselves as both boast a myriad of health benefits, namely mental health benefits. These two are, in actual fact, a logical taste pairing; rich in fruity aromas and earthy tannins, they are cousins in flavour. Adding red wine to chocolate cupcake batter doesn’t produce an alcohol-soused sponge, rather a deeply tender crumb with a faint rosy glow. As it is the season, a pinch of cinnamon alludes to mulling spices and festive cheer.



Dark Chocolate and Red Wine Cupcakes

Makes 12



100g melted butter

125ml red wine

35g cocoa powder

1 egg

120g full-fat greek yoghurt

1tsp vanilla extract

1 tsp ground cinnamon

150g self-raising flour

½ tsp baking powder

120g caster sugar



  1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4 and line a 12 space muffin tin with cupcake wrappers.
  2. Weigh out the dry ingredients, sifting in the cocoa powder.
  3. Whisk the butter and red wine together before blending with the Greek yoghurt, vanilla, and egg.
  4. Combine wet and dry ingredients and beat until combine.
  5. Fill each case 3/4 full and bake for 15-18 minutes.
  6. Check the cakes are cooked by inserting a cocktail stick – if it comes out clean your cakes are ready.
  7. Remove from the oven and allow to cool completely on a cooling rack before frosting or simply dusting with icing sugar.


Red Wine Cupcakes 6


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