Mini Chocolate Syrah Cupcakes

It’s almost Valentine’s Day. Some of you may be lovers of this holiday and some of you may be fighters. This year I am a lover. Two reasons:

1. Mini Chocolate Syrah Cupcakes
2. A very adorable, forward thinking boyfriend.

This cupcake recipe seamlessly blends two of my (and probably your) favorite things; red wine and cupcakes… and chocolate.

Ok, three favorite things. 

My significant otter, as I like to call him, is doing it up this year. I was surprised on Sunday with a series of Valentines’s Day cards to open throughout the week. You see, my significant otter and I live far apart. I guess not that far apart. Far enough to make the heart grow fonder and regularly schedule appointments at my local Jiffy Lube.

I was instructed to open said cards each day we were apart this week leading up to a day full of surprise plans on Valentine’s Day. I have been playing Sherlock all week and By George, I think I’ve guessed the surprise! Well I have a hunch at least. More on that later.

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These Mini Chocolate Syrah Cupcakes are divine! Dense and rich with a little bite that adds a sort of indistinguishable complexity. These petite morsels are the perfect bite of sweet, tart, dark, and smooth. Quite possibly like your date. Which is why you should share. You have 48 of them right?

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I have made the cupcakes a bajillion times. The recipe is one that I have adapted from Trophy Cupcakes. If you are not a wine drinker, feel free to substitute the wine for hot coffee or water. And make sure it’s hot! It helps with the chemical reactions and creates the best texture. Beating time and resting time are also a key step in the texture of these cupcakes so take note.

I have included a conversion chart below so you can adapt the recipe to fit your needs. Maybe you have multiple suitors you need to impress this Valentine’s Day…? I won’t judge. Remember, I’m a lover this year.

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That batter will be runny. Don’t panic. It is what make the cupcakes so moist. Just use a measuring cup to pour the batter into the liners. Also, don’t fill these suckers more than 2/3 full. They will spill over and stick to the edges of you pan.

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I do hope that your Valentine’s Day is as perfect as these cupcakes. Whether you have your own significant otter or not…. this recipe leaves you with an open bottle of unfinished wine. It’s win, win either way.

Mini Chocolate Syrah Cupcakes

Yield: 48 Mini Cupcakes (12 Regular Cupcakes)

Your go-to chocolate cupcake recipe! This versatile recipe can be adapted to fit any flavor profile.


    For the cupcakes:
  • 1 cup plus 1 tablespoons (210 grams) granulated sugar
  • 3/4 cup plus 2 tablespoons (110 grams) all-purpose flour
  • 1/4 cup plus 3 tablespoon (34 grams) cocoa powder (not Dutch-processed)
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 large eggs
  • 1/2 cup (4 oz.) whole milk
  • 1/4 cup (2 oz.) vegetable oil
  • 1 teaspoons pure vanilla extract
  • 1/2 cup (4 oz.) boiling red wine (I used Syrah)
  • For the red wine ganache:
  • 6 oz. bittersweet chocolate, chopped
  • 1/2 cup (4 oz.) heavy cream
  • 2- 3 tablespoons red wine
  • 1 pint of raspberries


  1. Preheat oven to 350 degrees F. Line 2 mini muffin tins with festive liners.
  2. In the bowl of a stand mixer, sift sugar, flour, cocoa powder, baking powder, baking soda, and salt together. Using the paddle attachment, mix ingredients together on low speed until combine.
  3. In a large bowl, whisk together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 1 minute 30 seconds. Reduce speed to low and slowly pour in boiling wine. Mix until just combine. Let batter rest on the counter for 15 minutes.
  4. While the batter is resting, heat heavy cream for ganache over medium high heat (alternatively heat in the microwave) until steaming. Place chocolate in a heat proof bowl and pour steaming cream over chocolate. Allow to stand 5 minutes before whisking. Whisk until satiny and smooth. Add wine to taste. Place bowl in refrigerator to firm up.
  5. Pour cupcake batter into a measuring cup for ease of filling liners. The batter will be very runny. Fill liners 2/3 full and bake for 10-12 minutes. For regular sized cupcakes, bake 18-20 minutes. Transfer cupcakes to wire rack and let cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely on wire rack.
  6. Remove ganache from refrigerator when cooled and thickened but not solid. Place ganache in the bowl of a stand mixer with whisk attachment. Beat on medium speed until slightly lightened in color being careful not to over whip (about 1 minute). Pipe dollops of ganache on cupcakes and top with raspberries. Cupcakes may be stored up to two days in an airtight container.

I thought it might be nice to show you my messy weight/ measurement conversion chart so you can easily change the quantity of the recipe to match your needs. 

Weight/Measurement Conversion Chart

Half Batch Single Batch Double Batch x2.5 Batch
Yield ≈ 48 minis 80 minis 175 minis 265 minis
Granulated Sugar 210 grams 420 grams 840 grams 1050 grams
All-Purpose Flour 110 grams 220 grams 438 grams 548 grams
Cocoa Powder 34 grams 67 grams 134 grams 168 grams
Baking Powder 3/4 teaspoon 1 and 1/2 teaspoons 1 tablespoon 1 tbs + 3/4 tsp
Baking Soda 3/4 teaspoon 1 and 1/2 teaspoons 1 tablespoon 1 tbs + 3/4 tsp
Salt 1/2 teaspoon 1 teaspoon 2 teaspoons 2 and 1/2 tsp
Eggs 1 2 4 5
Whole Milk 1/2 cup 1 cup 2 cups 2 and 1/2 cups
Vegetable Oil 1/4 cup 1/2 cup 1 cup 1 and 1/2 cups
Vanilla Extract 1 teaspoon 2 teaspoons 1 tbs + 1 tsp 1 tbs + 2 tsp
Red Wine 1/2 cup 1 cup 2 cups 2 and 1/2 cups


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