Red Wine Chocolate Brownie Cupcakes.

February 1, 2019

Not your typical chocolate cupcakes

I think I’ve made the best chocolate cupcakes I have ever tasted.

Picture overload warning…

The funniest part is that they were a total accident. I was making chocolate meringue frosting for this cake, and it was a total flop for frosting so instead of wasting ingredients, I decided to turn the frosting into cupcake batter. And that’s how these fluffy cupcakes were born.

These are practically chocolate cupcakes made one hundred times better and more flavorful. Not to mention, they are the perfect addition to your fancy Valentine’s Day dinner. From now on, I’m always putting wine in cupcakes – just enough so that it offsets the sweet frosting.

Cream cheese in chocolate frosting is also the way to go. Just saying 🙂

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Red Wine Chocolate Brownie Cupcakes.

Fudgy Heart Brownies

  • 1/4 cup unsalted butter, softened
  • 1/4 cup canola or melted coconut oil
  • 1 cup white, granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces semisweet chocolate
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt

Red Wine Chocolate Cupcakes

  • 4 large eggs, separated into yolks and whites
  • 1 cup white, granulated sugar
  • 1/3 cup canola or melted coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup red wine
  • 4 ounces semisweet chocolate, melted
  • 3/4 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • Festive sprinkles

Chocolate Cream Cheese Frosting

  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup 1 stick unsalted butter, softened to room temperature
  • 3-1/2 cups confectioner’s sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons milk
  1. First, make the brownies. Preheat oven to 350 degrees F, and grease an 8 by 8 inch pan. Set aside.
  2. In a large bowl, whisk together the butter, oil, and sugar until light and fluffy. Whisk in eggs, one at a time. Whisk in vanilla. Melt 4 ounces of the chocolate, and chop the remaining 4 ounces. Whisk in the melted chocolate. Fold in the flour and salt until well combined. Fold in the chopped chocolate. Pour the batter into the greased pan, and bake for 20-25 minutes or until the a toothpick inserted in the center comes out almost completely clean. Allow to cool completely before cutting into heart shapes. Keep the oven on.
  3. Next, make the cupcakes. In a large bowl, whisk together the egg yolks, 1/2 cup of the sugar, oil, and vanilla, about 3 minutes. Whisk in the red wine and melted chocolate. Fold in the flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a double boiler, add in egg whites and the remaining 1/2 cup of sugar. Heat until sugar is completely dissolved in egg whites. Once completely dissolved, in the bowl of an electric mixer fitted with a whisk attachment, whisk the egg white mixture and cream of tartar until soft peaks form. Fold the egg white mixture into the rest of the batter, being careful not to deflate the egg whites. Fill each cupcake liner in a muffin tin about 3/4 of the way full. Bake cupcakes for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
  5. While the cupcakes are cooling, make the frosting. In a large bowl, beat together cream cheese and butter. Beat in confectioner’s sugar and cocoa powder. Add in milk, and beat until well combined. If frosting is too stiff, add in a couple more teaspoons of milk.
  6. To assemble, frost cupcakes with a generous amount of frosting. Add heart-shaped brownie on top, and sprinkle on festive sprinkles. Enjoy, and happy Valentine’s Day!

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