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rich chocolate Merlot cupcakes

Merlot Cupcakes with Wine Buttercream Frosting

These rich chocolate cupcakes are baked with Merlot wine for a fruity, boozy twist. Topped with a creamy Merlot buttercream frosting, they’re moist, decadent, and perfect for wine lovers looking for something elegant yet fun.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: American with a gourmet twist
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 cup Merlot wine reduced by half
  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • ½ cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • ½ cup buttermilk
For the Frosting:
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tbsp Merlot reduction from the same batch above
  • 2 tbsp cocoa powder
  • Pinch of salt

Method
 

  1. Reduce the wine. Pour 1 cup Merlot into a small saucepan. Simmer until it reduces by half. Set aside to cool.
  2. Mix the dry ingredients. In a large bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
  3. Mix the wet ingredients. In another bowl, whisk eggs, sugar, oil, vanilla, and buttermilk until smooth. Stir in the cooled wine reduction.
  4. Combine. Add the dry ingredients to the wet ingredients. Stir gently until just mixed. Don’t overmix.
  5. Bake. Pour batter into lined cupcake tins, filling each about two-thirds full. Bake at 350°F (175°C) for 18–22 minutes. A toothpick should come out clean. Let cupcakes cool.
  6. Make the frosting. Beat butter until fluffy. Add powdered sugar one cup at a time. Mix in cocoa powder, salt, and 2 tbsp of the wine reduction until smooth.
  7. Frost. Once cupcakes are completely cooled, frost with the Merlot buttercream.

Notes

  • Don’t skip reducing the wine—it deepens the flavor and balances the sweetness.
  • You don’t need an expensive Merlot, but avoid overly sweet ones. A smooth mid-range bottle works best.
  • Store cupcakes in an airtight container for up to 2 days at room temperature or refrigerate up to 5 days.