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Adirondack Winery

Cabernet Sauvignon Infused Chocolate Cupcakes

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1. Preheat oven to 350 degrees F and line a muffin tin with liners or parchment cups.

2. In a bowl, whisk the flour, cocoa powder, baking soda and salt.

3. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy. Add the egg and beat until incorporated. Then add the vanilla and beat for approx 2 additional minutes.

4. Alternately fold in the dry ingredients and the wine until just incorporated.

5. Pour the batter into the cups and bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.

Use the following recipe to add the Red Wine Buttercream Frosting to your cupcakes!

1. Place red wine and sugar in a small saucepan and cook over medium heat while stirring constantly until the sugar is all dissolved. Bring to a boil and then simmer until the syrup is reduced to about 3 Tbsp. Stir sometimes, but not constantly. Place the syrup in the refrigerator to cool completely.

2. Whisk the butter while adding confectioner's sugar 1/4 cup at a time. Cream together to form a frosting. Once a nice consistency is reached (almost all of the required confectioner's sugar is in) add the wine reduction and continue beating. Add 1/2 Tbsp of red wine and the remainder of the confectioner's sugar until the desired consistency is reached.

*Recipe adapted from recipe for Chocolate Red Wine Cupcakes.