½cup(1 stick) unsalted butter, softened to room temperature
1 cupgranulated sugar
2large eggs, room temperature
¼cupfull-fat sour cream
1-2dropsgel red food coloring, optional
Red Wine Buttercream:
¼cupheavy whipping cream, cold
1cup(2 sticks) unsalted butter , softened to room temperature
2tablespoonscocoa powder, sifted
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.
Make the Wine Buttercream Frosting:
Add the cold heavy whipping cream to a medium bowl or a glass measuring cup. Use an electric mixer to whip until starting to thicken, about 20-30 seconds. Add the granulated sugar and red wine and whip until thick and fluffy, like whipped cream.
In a large bowl or the bowl of a stand mixer, use an electric mixer or the paddle attachment to beat the butter until smooth and creamy. Add 2 cups of powdered sugar, the sifted cocoa powder, and salt, and mix on low speed until mostly combined. Add the red wine whipped cream and the remaining 2 cups of powdered sugar and mix until the frosting is smooth and fluffy.
Add the frosting to a large piping bag with an extra-large piping tip inserted (I used a 2D tip) and pipe the frosting onto the cooled cupcakes.
*If you don't have cake flour, you can substitute 1 and ¼ cups of all-purpose flour + 4 tablespoons of cornstarch. *For the cupcakes, any drinking quality red wine will work. It doesn't have to be expensive. If you don't want to use wine in the cupcake batter you can substitute with ½ cup of buttermilk. *For the wine in the frosting, use anything you like to drink or that tastes good to you.