Red Wine Blackberry Chocolate Cupcakes

Sometimes I resist the cupcake. Not in the way that if a cupcake in placed in front of me, that I won't eat it--I'll almost always eat a cupcake placed in front of me (guilty). Rather, I often fight against the idea of making cupcakes for special events. Cupcakes don't always feel special enough for special dinner parties or holidays.

Cupcakes with wine, however, are another matter. Cupcakes with wine are going to be special enough for anything.

While these cupcakes were an impromptu baking decision (I finished just in time to get ready for the party--time management for the lose), they were still show-stoppers. I recommend using dark cocoa powder, it will compliment the wine amazingly. If you're making cupcakes in the first 90 degree day of the Texas summer, feel free to embellish your questionable frosting job with edible glitter!

Red Wine Blackberry Chocolate Cupcakes  

Makes approximately two dozen cupcakes 
Adapted from Love & Olive Oil

Red Wine Cupcakes 

Ingredients
   2 cups sugar
   1-3/4 cups all-purpose flour
   3/4 cup dark or dutch-processed cocoa powder
   2 teaspoons baking soda
   1 teaspoon baking powder
   1 teaspoon kosher salt
   2 eggs
   1 cup buttermilk
   1 cup red wine
   1/2 cup light olive or vegetable oil
   2 teaspoons vanilla extract


Directions 

1. Preheat oven to 350 degrees. Line muffin pans with paper liners.
2. In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder, & salt, whisking until thoroughly combined. Add eggs, buttermilk, wine, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated. 
3. Fill muffin cups halfway; these cupcakes will not bake up large and puffy. Embrace the small cupcake. Bake for 16- 18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack until cool enough to handle. 

Blackberry Buttercream Frosting 

Ingredients 
   2 cups (4 sticks) unsalted butter, softened and cut into cubes
   3 3/4 cups powdered sugar, sifted
   1/4 cup heavy cream
   2 teaspoons vanilla extract
   1/4 cup blackberry preserves (or see note)

Directions

1. To prepare frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until very pale and creamy, about 8 minutes. Add powdered sugar, a little at a time, mixing well after each addition. Add cream and vanilla extract and beat until light and fluffy, about 6 minutes more. Add more cream or powdered sugar as needed to achieve desired consistency.
2. If assembling in Texas spring, let buttercream cool before piping onto cupcakes. Frost cupcakes, and set refrigerator to allow buttercream to cool. 

Note: Instead of using blackberry preserves, I made a blackberry & red wine reduction, using 1 cup of frozen blackberries and 1/3 cup red wine. Cook over low heat on the stove top until most of the liquid cooks off. Makes more than needed for this recipe, serve the rest on vanilla ice cream!