Chocolate cupcake with red wine and almonds

For dessert, we are preparing a luxurious Italian cupcake based on red wine. Alcohol gives this pastry its uniqueness, nothing can reproduce this characteristic exquisite taste. It is very thin, delicate and unique. If you experiment with different types of wine, you will get a new cake every time.

The combination of aromatic red wine, chocolate and nuts will make this cupcake a favorite at any feast. The pastry turns out to be very tender, fluffy, it literally melts in the mouth, leaving notes of bliss behind.

In addition to almonds, you can use hazelnuts or walnuts for the recipe.

Ingredients for making a chocolate cupcake with red wine and almonds:


  • Wheat flour – 230 g.

  • Sugar – 150 g.

  • Red wine – 180 g.

  • Butter – 100 g.

  • Almonds – 100 g.

  • Chicken eggs – 3 pcs.

  • Honey – 3 tbsp.

  • Cocoa – 2 tbsp.

  • Baking soda – 1 tsp.

  • Vanilla sugar – 10 g.

  • Salt – 2 g.

  • Dark chocolate – 100 g.

  • Confectionery sprinkle – 10 g.

Recipe for making a chocolate cupcake with red wine and almonds

Step–by–step instructions:

1. In a deep heat–resistant dish, mix butter, liquid honey, sugar and 3 egg yolks. Add vanilla, vanilla sugar or extract to the mixture for flavor.

2. Send the bowl with the mixture to a water bath. Stirring constantly, we heat the mass to a homogeneous consistency. Do not bring the mixture to a boil. As soon as the butter is completely melted and mixed with the rest of the ingredients, carefully remove the mixture from the water bath.

3. When the mass cools down a little, pour semi–sweet red wine into it. Add baking soda, stir the mixture with a whisk until smooth.

4. Add sifted wheat flour mixed with cocoa to the dough.

5. Mix the dough with a whisk, achieving a uniform consistency. Cut almonds into large pieces, add to the dough.

6. In a separate bowl, mix 3 chicken proteins and a pinch of salt. At the maximum speed of the mixer, beat the ingredients for 7–10 minutes until stable peaks are obtained. Add the beaten proteins to the dough.

7. Carefully mix the beaten proteins into the dough, bringing the mixture to a homogeneous consistency.

8. Pour the finished dough into a muffin tin lined with parchment paper. I used a form measuring 31×12 cm, with a volume of 1.7 l.

9. We send the Italian cupcake to the oven heated to 160 degrees for 40 minutes. Then carefully remove the cupcake and check its readiness with a wooden skewer. If it comes out of the cake dry, without traces of dough, the pastry is ready.

10. Cool the finished cupcake with red wine on a wire rack to room temperature. If desired, the pastry can be decorated with black chocolate melted in a water bath and confectionery sprinkles.

Italian cupcake with wine is very tender, airy and aromatic. Be sure to try this recipe again, it’s delicious!

Bon appetit!

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