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Chocolate Blackberry Merlot Cupcakes

Chocolate Blackberry Merlot Cupcakes are a decadent dessert perfect to share with your friends at upcoming holiday events!
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Course: Dessert
Cuisine: American
Keyword: Blackberry Merlot, Chocolate Cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 24 cupcakes
Author: Jaida


For the blackberry merlot puree:

  • 3 cups blackberries
  • ½ cup Merlot
  • 1 Tbsp sugar

For the cupcakes:

  • 1 cup all purpose flour
  • 1 cup plus 2 Tbsp sugar
  • 1/3 cup plus 2 Tbsp Unsweetened Natural Cocoa Powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted and warm
  • 2 large eggs
  • 1 tsp pure vanilla extract

For the frosting:

  • 5 large egg whites
  • 1 1/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 tsp salt
  • 1 Tbsp vanilla


To make the blackberry merlot puree

  • Combine the blackberries, merlot, and 1 tablespoon of sugar in a bowl, stir, cover, and refrigerate for 2 hours or overnight.
  • Remove mixture from refrigerator and place in a blender or food processor and process until pureed, 1-2 minutes.
  • Pour through a fine mesh strainer into a bowl, mashing with a spoon or spatula, to strain out the seeds.

To make the cupcakes

  • Preheat the oven to 350 degrees F, and line mini or standard muffin tins with liners.
  • Combine flour, cocoa powder, sugar, baking soda, and salt in a the bowl of a stand mixer and mix well.
  • Add the butter, eggs, and vanilla and beat on medium speed for one minute. Scrape the sides of the bowl and add the 1/2 cup of the blackberry merlot mixture. Mix until the batter is smooth, about 30 seconds.  Use a cookie scoop or tablespoon to fill lined muffin tins.
  • Bake 18-22 minutes for standard size, or 11-13 minutes for mini size, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool in the pan for 1-2 minutes before removing them to a rack to cool completely before frosting.

To make the frosting

  • Place one inch of water in the bottom of a pot, and bring the water to a simmer. Combine egg whites and sugar in a bowl fitted over the pot, and bring mixture to 150 degrees F, whisking constantly.
  • Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume, about 10 minutes.
  • Add butter in one piece at a time, mixing to incorporate after each addition. Continue mixing until smooth.
  • Add the salt and vanilla and mix to combine. Add the remaining 1/2 cup blackberry merlot mixture and mix to combine.
  • Use a spatula to put frosting into a piping bag, or apply directly to the cupcakes with spatula.
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