LILY'S Chocolate Wine Cupcakes

Name: LILY'S Chocolate Wine Cupcakes | LILY'S
Prep time: 5 min
Yield: 12 Cupcakes
Ingredients: 1 cup Almond Flour; 1 tsp Baking Powder; 1/4 tsp Salt; 1/4 cup Unsweetened Cocoa Powder; 2 Egg Whites; 1 Egg; 1 tbsp Coconut Oil; 2 tbsps Stevia (Liquid); 1/2 cup Unsweetened Almond Milk; 1/4 tsp Vanilla; 4 oz. LILY'S Semi-Sweet Style Baking Chips; 1 cup Butter, room temperature; 4 1/2 cups Powdered Erythritol; 1 tsp Vanilla; 1/4 cup Dry Red Wine; 1/4 cup Unsweetened Cocoa Powder (for half the buttercream)

Details

Timing
Timing
Total:: -
Bake:: 15 Min.
Prep:: 5 Min.
Yields:: 12 Cupcakes

Chocolate and wine are a perfect pair on their own, but put them into a cupcake and you have a dream come true. These delightful Chocolate Wine Cupcakes combine rich, velvety chocolate with the subtle notes of your favorite red wine creating a sophisticated and indulgent dessert experience. Whether you're celebrating a special occasion or simply treating yourself, these cupcakes are sure to impress. Pour a glass of wine, bake up a batch and savor each delicoius bite.

Ingredients & Directions

Prep Time: 5 minutes
Bake Time: 15 minutes

Ingredients

For Cupcakes:
1 cup

Almond Flour
1 tsp

Baking Powder
¹/₄ tsp

Salt
¹/₄ cup

Unsweetened Cocoa Powder
2

Egg Whites
1

Egg
1 tbsp

Coconut Oil
2 tbsps

Stevia (Liquid)
¹/₂ cup

Unsweetened Almond Milk
¹/₄ tsp

Vanilla
4 oz.

LILY'S Semi-Sweet Style Baking Chips
For Frosting:
1 cup

Butter, room temperature
4 ¹/₂ cups

Powdered Erythritol
1 tsp

Vanilla
¹/₄ cup

Dry Red Wine
¹/₄ cup

Unsweetened Cocoa Powder (for half the buttercream)

Directions

Equipment Needed 

Measuring Cups

Measuring Spoons

Cupcake Tin

Paper Liners

Oven

Mixing Bowl

Mixer

Piping Bag

Preheat oven to 375°F and line a cupcake tin with paper cups.

Mix dry cupcake ingredients in a bowl, then set aside. Mix wet ingredients in the bowl of a stand mixer fitted with paddle attachment for 2-3 minutes.

Add dry ingredients into wet ingredients, then mix for 2 more minutes. Stir in LILY'S Semi-Sweet Style Baking Chips.

Fill each cupcake tin about halfway full with batter, then bake for 15-18 minutes until a toothpick comes out clean.

To make the frosting, beat butter in the bowl of a stand mixer using whisk attachment until creamy. Slowly add in powdered erythritol, cup by cup, until combined.

Mix in vanilla and red wine. If buttercream is too thick, add additional wine by the tsp.

Add cocoa powder to one half of icing and mix until combined. Place both icings side-by-side in a piping bag, then pipe onto cooled cupcakes.