Ingredients for 12 servings

1/2 cup (4oz/100g) Genauva extra dark chocolate gems

5 eggs

1 2/3 cup (8.5oz/225g) flour

1 cup (7oz/190g) butter at room temperature

1 cup (8.5oz/225g) sugar

1/2 cup (3.5fl oz/100ml) red wine

1/2 cup (2oz/50g) ground Brazil nuts

1 pinch of salt



1 cup (8fl oz/250g) whipped cream

1/4 cup (2oz/50g) sugar



Red wine cupcakes

Red wine cupcakes

Red wine cupcakes 



  • Start with the decoration
  • Beat the fresh cream with the sugar until stiff set aside in the fridge or even for a short time in the freezer (because it must be very cold to prevent melting on our lukewarm cupcake)


  • Pre-heat the oven at 325°F (170°C)
  • Line the muffin tin with paper molds
  • Melt the butter
  • Divide the eggs and beat the egg white until stiff (transfer to the fridge)
  • Beat the egg yolk with sugar and salt until fluffy
  • Melt the chocolate in a double saucepan (“au bain marie”) and take away from the heat
  • Combine the chocolate with the egg mix, Brazil nuts and flour and mix well
  • Add the melted butter and red wine and mix
  • Fold in the egg white
  • Spoon the batter into the paper cups
  • Bake for 30 minutes on the middle level of the oven
  • Let cool down 5 minutes in the muffin tin
  • Transfer to a wire rack
  • Spoon the whipped cream into a piping bag (nozzle 7-8)
  • Pipe on top of the cupcake and finish with a raspberry
  • Serve lukewarm

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