Red Velvet Red Wine Cupcakes

Red Velvet Red Wine Cupcakes

Prep Time: 10 Minutes Cook Time 5 mins Chill Time: 2 hrs. - overnight Servings: 24

Ingredients 

Cupcakes

2 c sugar

1 ¾ c Cake Flour

¾ c Dark cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs, room temperature

¾ c buttermilk

1 c red wine (dry)

½ c unsalted butter at room temperature

2 tsp vanilla

2 Tbsp Red Food coloring

1 Tbsp white vinegar

Filling

1 box of Dark Chocolate instant pudding

1 ½ c milk

½ c red wine (dry)

Cream Cheese Frosting

16 oz cream cheese, room temperature

1 ½ c unsalted butter, room temperature

1 tsp Vanilla

Pinch of salt

5 ½ c powdered sugar

Instructions

Preheat the oven to 350 degrees and line a cupcake pan with parchment paper cupcake liners. This recipe makes 24-30 standard-size cupcakes.

In a medium-sized bowl, mix together flour, salt, baking soda, baking powder, and cocoa.

In a stand mixer, combine butter, eggs, buttermilk, wine, and vanilla. Mix on medium speed until well combined and there are no butter lumps. Slowly add the dry ingredients and mix until completely combined.

Add red food coloring and vinegar and mix until completely combined.

Fill each cupcake liner ¾ of the way full.

Bake for 18 minutes or until a toothpick comes out clean from the center. 

Remove from the oven and place on a cooling rack to cool completely before moving to the next step.

Using a cupcake corer or a paring knife, core out the center of each cupcake. Set aside a portion of the removed cake to cover the pudding center later.

In a stand mixer with a whisk attachment, combine milk, wine, and pudding mix in the bowl. Whisk until the mixture thickens.

Fill a pastry bag with the wine pudding and pipe it into the center of each cupcake. Top with a small round disk of cake that was set aside earlier.

In a stand mixer with a whisk attachment, combine butter, vanilla, and cream cheese. Whisk until the mixture is smooth.

Add powdered sugar and salt and whisk until smooth.

Fill a pastry bag with the cream cheese icing and pipe it onto the top of each cupcake.

Keep the cupcakes refrigerated until serving.