Chocolate Red Wine Cupcakes

These Chocolate Red Wine Cupcakes are filled with a delicious Red Wine Cream Filling and topped with Cream Cheese Frosting.    

Chocolate Wine Cupcakes @createdbydiane


The decadent flavor combination of chocolate and red wine go together fantastically, these cupcakes are the perfect item to serve at your next get together.

They will be the perfect ending to a great dinner. Maybe you’ll enjoy them in celebrating something special. These cupcakes are worth celebrating all on their own!

Just think….. you can enjoy red wine any time of day you’d like with these beauties!

The chocolate and wine combination in these cupcakes make them over the top delicious, even the non-wine drinkers LOVE them.

Every component of these cupcakes is luscious! They elevate dessert to a whole new level!

Cupcakes remain one of my favorite treats to make and just wait until you see what inspired these cupcakes.



Adding filling to cupcakes @createdbydiane

With the thoughts of burgundy and wine floating in my head, I knew these were not going to be your ordinary cupcakes.

There is something special about a cream filled cupcake.

It’s like a present inside a pretty (delicious) package!

I cored out the cupcakes to create room for the filling.


sweet wine filling for cupcakes @createdbydiane


I placed the wine cream filling into a piping bag, to fill the cupcakes.

I did put back just the very top area of the cake peice I removed (I use a small knife and cut off the excess cake, and of course I snack on it while I finish up the cupcakes)

Just one more way to enjoy WINE! Chocolate Wine Cupcakes @createdbydiane


The cupcakes are topped with cream cheese frosting and I placed a dot of wine cream filling on the very top.

In the notes in the recipe area are instructions on making a wine reduction which is key to the great favor in the cupcake and the filling.

red wine and chocolate cupcakes


Print Recipe
5 from 2 votes

Chocolate Red Wine Cupcakes

Servings: 18 cupcakes


  • 1 cup sugar
  • 2 eggs
  • 1 1/4 cups flour
  • 1 teaspoon baking power
  • 2 tablespoons dutch process cocoa
  • 1/2 cup Real California whole milk
  • 1/4 cup reduced wine *how to in notes*
  • 1/2 cup unsalted Real California Butter melted and cooled
  • 2 tablespoons oil
  • 1 teaspoon vanilla extract


  • In mixer bowl beat sugar and eggs, until smooth and creamy
  • Add in flour, baking powder and cocoa
  • Pour in milk, wine, butter and oil.
  • Beat for one minute until smooth
  • Mix in vanilla on low speed
  • Fill lined cupcake pans with 3 tablespoons batter
  • Bake at 325 degrees for 20-25 minutes or until toothpick comes out clean.


1 cup red wine (I used a Cabernet Sauvignon
Boil one cup of red wine until it reduces in half (about 10-12 minutes on medium low heat)
1/4 cup will go into the cupcakes and 1/4 cup will go into the creamy filling
Red Wine Cream Filling
  • 3 egg yolks
  • 1/4 cup sugar
  • 1/4 teaspoon corn starch
  • 1/8 teaspoon salt
  • 3/4 cup Real California Whole Milk
  • 1/4 cup reduced wine *how to in notes*
  • 2 tablespoons Real California Unsalted Butter
  • 1 teaspoon vanilla extract
  • 2 drops burgundy food coloring (Americolor)
  • 1 drop red-red food coloring (Americolor)
  1. Bring 3/4 cup whole milk to a simmer (small bubbles around the edge) in a medium saucepan
  2. In medium bowl mix egg yolks, sugar, corn starch
  3. When milk simmers, slowly add it to the egg mixture and whisk while adding it so the eggs don’t curdle.
  4. Add wine.
  5. Pour the combined mixture into the saucepan and heat on medium to medium low temperature until mixture is thickened about 3-4 minutes stirring so the sauce is smooth.
  6. Remove from heat.
  7. Whisk in the food coloring, butter and vanilla extract.
  8. Place in bowl, cover with plastic wrap and refrigerate.
1 cup red wine (I used a Cabernet Sauvignon[br] Boil one cup of red wine until it reduces in half (about 10-12 minutes on medium low heat)[br][br]1/4 cup will go into the cupcakes and 1/4 cup will go into the creamy filling

Print Recipe
5 from 2 votes

Cream Cheese Frosting


  • 4 oz cream cheese room temperature
  • 4 tablespoons butter
  • 1-2 tablespoons heavy cream
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract clear


  • In mixer bowl beat cream cheese and butter until fluffy
  • Add in 1 tablespoon heavy cream and 3 cups powdered sugar and vanilla
  • Mix on low until all sugar is combined, then beat on high until frosting is smooth and firm in texture.
  • If the frosting is thin for you piping needs ad more powdered sugar, if you want to thin it out and make it softer and fluffier add the additional tablespoon of heavy cream.


Do you spot those cute Burgundy Tieks Shoes? Tieks are Italian leather flats. I heard rave reviews about Tieks quite some time ago. I purchased a ballerina pink pair and love how the soft Italian leather has molded to my foot.

I was asked to create a recipe using California Dairy products inspired by a pair of Tieks. California dairy represent more than 1500 dairy families in California, who’s cows and farms make California the number one dairy state. I’ve incorporated California Butter, Milk and Heavy Cream into this delicious recipe.

I chose Burgundy Tieks, to inspire my recipe. Burgundy reminds me of wine, and I just couldn’t resist that color!

pretty frosting on cupcakes @createdbydiane



All lined up these remind me of Mums, just one more reason to celebrate Fall has arrived!

Frost up some “cups” of wine and enjoy.



chocolate red wine cupcakes @createdbydiane

I’m partnering with California Dairy to bring you this recipe. All opinions are my own.


  1. as a CA girl, I’m all about the CA dairy products and I’m MAJORLY all about these cupcakes!! heck yes, need them in my life immediately!

  2. Did you know I had no idea what Tieks were until this moment? Now I am stalking their website and trying to figure out a way to tell my husband that I am buying 10 pairs!! Gorgeous cupcakes too!!

  3. The cupcakes are beautiful!! What number decorating tip did you use and what was the technique? Did you get that effect by raising the tip and having constant pressure on the piping bag?

    1. The tip has 12 prongs, I can’t locate the number of it right now. I piped it giving pressure and then pulled up at the end.

  4. This looks delicious and would love to try, but what would you serve to drink with this since it has wine?

  5. 5 stars
    I made these tonight and just loved them….can’t wait to show them off for tomorrow’s Thanksgiving dinner! Perfect!

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