Ingredients
- ¾ cup (1½ sticks) butter, melted
- 1 cup red wine
- 2 T. vegetable oil
- ¾ cup dark cocoa powder
- 1 cup sour cream
- 2 tsp. vanilla extract
- 2 eggs
- 2 cups cake flour
- 1 + ½ cups granulated sugar
- 1 + ½ tsp. baking soda
- ½ tsp. baking powder
- ½ cup butter, room temperature
- ½ cup cocoa powder
- 1 tsp. raspberry extract
- ⅓ cup fresh raspberries, pureed and strained
- 2 T. milk
- 2 cups powdered sugar
- 26 fresh raspberries, for garnish
Recipe Description
These cupcakes are definitely a more elegant cupcake (at least in my opinion). They have a rich chocolate flavor with a kick of earthy red wine flavor. I desperately want to use the term “boozed it up” but that says everything except elegant so I’ll try my hardest to leave that out. To add to the decadence I made a chocolate frosting, but wanted to add a little brightness to the cupcake too. So, I added fresh raspberry juice and raspberry extract to it. I initially thought about adding wine into the frosting too, but I thought it would be overkill.
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