ATTENTION ALL WINE LOVERS! These Red Wine Chocolate Cupcakes are for you!! Red wine and dark chocolate go hand in hand for me. They’re both a luxurious, rich treat that’s delicious and heart healthy in moderation.
These cupcakes are soft, fluffy, moist and insanely chocolaty with the perfect touch of red wine. The recipe is insanely easy but still produces gourmet results! Even newby bakers can whip these up in a breeze and impress anyone who tastes them!
Tag @bunnysbite on Instagram and Facebook to share your results with me! I love seeing and hearing how my recipes turn out for you lovelies! (:
Red Wine Chocolate Cupcakes (V/GF)
Like chocolate? Like cupcakes? Like red wine?! Then these adult cupcakes are for you! They have a perfect balance of chocolate and red wine in the cake and in the frosting! The frosting also has another secret ingredient: avocado! It makes the best creamy, healthy frosting.
Ingredients
Cupcakes
- 1 cup gluten-free all purpose flour
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp ground cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut sugar
- 2/3 cup coconut oil
- 1/2 cup unsweetened applesauce
- 2 tsp vanilla extract
- 3/4 cup red wine
Frosting
- 2 ripe medium avocados
- 1/2 cup unsweetened cocoa powder
- 1/2 cup pure maple syrup
- 2-3 tbsp red wine
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350°F. Line a muffin tin with 12 paper or silicone cups.
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In a bowl, combined both flours, cacao powder, cinnamon, baking soda, baking powder and salt.
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In a separate bowl, thoroughly combined coconut sugar and coconut oil. Then add applesauce, vanilla and wine. Whisk together well.
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Add wet ingredients to dry ingredients and mix until fully combined.
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Fill each paper liner with batter, about 1/3 inch below the top of the liner.
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Bake for 18-25 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool in their pan for a few minutes, then remove cupcakes from pan and move cupcakes to a cooling rack to finish cooling.
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In the meantime, make the frosting. Scoop out the avocado flesh, and place in a food processor along with the remaining frosting ingredients. Process until smooth. Refrigerator frosting until the cupcakes or done baking and cooling.
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Once cooled completely, frost cupcakes and enjoy!!
Recipe Notes
Frost cupcakes as you go. The unfrosted cupcakes should be stored in an airtight container at room temperature for up to five days. The frosting should be stored separately in the refrigerator for up to 5 days.
Hungry for more? Check out my Lemon Meringue Cupcakes, Pina Colada Cupcakes and my Chai Latte Cupcakes!
