I have never baked with wine before. I imagined it would be similar to adding any other liquid to a recipe. And I had no idea how the flavor would be. Would it turn sour or bitter? But, I wanted to find out. I don’t like wasting food or drinks, ever! Unless of course it is rotten and needs to be thrown away. And after my WT Wine party last week I had some leftover box red wine.

I tried to have a glass last night and just couldn’t. Apparently box wine is tolerable after you have already had a few glasses of the good stuff. But as a first glass, whew, that was bitter! Again, I didn’t want to waste it…

So I looked up some recipe for ideas involving baked goods and red wine. A chocolate wine cake appeared immediately. Perfect! And without further ado, I bring you chocolate wine cupcakes.

Makes about 24 cupcakes
Adapted from Food and Wine

2 cups AP flour
3/4 cups sugar
1 cup brown sugar
1 1/2 tsp baking soda
1/ tsp salt
2 sticks butter, room temperature
2 eggs
1 tsp vanilla extract
3/4 cup coco powder (not dutch processed)
1 1/4 cup red wine
1 cup chocolate chips

Preheat oven to 350 degrees. Line 24 cupcake tins.

With a hand mixer (or stand mixer) mix the butter and sugar until light and creamy. About 2 minutes.
Add each egg one at a time. Then add the vanilla. Mix for about 2 minutes.

In a seperate bowl combine the flour, baking soda, salt, and coco powder.

Mix the flour and wine into the sugar mixture, alternately, until it is combined. Don’t over mix.

Fold in the chocolate chips. Fill the cupcake cups and bake for about 20-25 minutes. Until a toothpick inserted comes out clean.

For the frosting, I am just going to sprinkle on some powdered sugar. Nothing too extravagant. If I was feeling ambitious I might make a red wine buttercream. But, I am not feeling very ambitious. And a simple cupcake with a decent glass of red wine, what a perfect treat!