Arrange your oven rack to the middle position. Preheat your oven to 350°F and line a 12-count muffin pan with cupcake liners.
In a medium bowl, combine the cake flour, sifted cocoa powder, baking soda, and salt and set aside.
In a large bowl or bowl of a stand mixer, use an electric mixer or the paddle attachment to beat the softened butter until smooth and creamy. Add the granulated sugar and continue to beat until well combined with the butter and the mixture is light and fluffy.
Add the room temperature eggs, one at a time, and mix on low speed until just combined after each. Add the red wine, sour cream, and gel coloring if using, and mix until just combined. Wipe down the sides of the bowl as needed.
In 2-3 additions, add the dry ingredients and mix on low speed until just combined after each. Once all of the dry ingredients are added, mix until the batter is smooth with no pockets of flour.
Divide the batter evenly between each of the cupcake liners. Bake in the preheated oven for 15-16 minutes. A toothpick inserted in the center should come out clean.