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.