I’m interrupting our regular schedule to share some birthday wishes.
A few weeks ago, a wonderful guy named Drew reached out and asked if I could create something special for his girlfriend Christine’s birthday. He was earnest, persistent, and clearly thoughtful — especially when he mentioned how much he loves to cook.
He also told me they’re high school sweethearts and that he couldn’t imagine his life without her. It was impossible to say no.
If you enjoyed last week’s cabernet chocolate truffles and are still up for boozy desserts, these ultra-fudgy dark chocolate cupcakes are perfect. They’re topped with a light buttercream that has just a hint of merlot. Despite sounding decadent, they’re not overbearing — they’re balanced and indulgent. I recommend serving an extra glass of wine alongside the cupcakes, or if you’re bold, dunking them.
Love and birthdays deserve sprinkles.
Happy 23rd birthday, Christine! I hope your day is full of love and more frosting than you can handle.
Dark Chocolate Fudge Merlot Cupcakes
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Ingredients
Cupcakes
- 1 1/8 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 2 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 3/4 cup milk (2% or higher)
- 2 tablespoons merlot
- 8 ounces high-quality dark chocolate, coarsely chopped
Frosting
- 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
- 2 1/2 cups powdered sugar
- 6 tablespoons merlot
- 1 teaspoon vanilla extract
- melted chocolate for drizzle
- chocolate sprinkles for topping
Instructions
Cupcakes
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Preheat the oven to 350°F (175°C). Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Line a 12-cup muffin tin with liners.
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In a bowl, whisk the egg, oil, and sugar until smooth and lump-free. Stir in the melted butter, merlot, and vanilla. Add half of the dry ingredients and mix to combine, then add the milk and the remaining dry ingredients. Stir until the batter is smooth, then fold in the chopped dark chocolate. Using a heaping 1/4 cup measure, fill each liner about 3/4 full. Bake 15–18 minutes, until a toothpick comes out mostly clean. Cool completely before frosting.
Frosting
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Beat the butter in a mixer bowl until smooth and creamy, about 2 minutes. Gradually add the powdered sugar (about 1/2 cup at a time) on low speed, increasing speed as it comes together. Add the vanilla and merlot, then beat on medium-high for 5–6 minutes, scraping the bowl occasionally, until the frosting is thick and fluffy. Frost the cupcakes, drizzle with melted chocolate, and top with sprinkles.
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Note: The merlot adds a subtle flavor rather than an overpowering wine taste. Serving small glasses of wine alongside the cupcakes enhances the experience.
Notes
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P.S. I think Drew’s a keeper.