Ingredients
1 box Devils food cake mix
3/4 c. merlot wine
1/2 c. water
1/3 c. vegetable oil
3 eggs
1 c. (2 sticks) butter, softened
6 c. powdered sugar, divided
1 c. fresh cherries, pitted and diced, plus more for garnish
1/4 c. merlot wine
Pinch kosher salt
Pink food coloring, optional
Preparation
Step 1Preheat oven to 350° and line two cupcake tins with cupcake liners. In a large bowl using a hand mixer, beat cake mix, wine, water, oil, and eggs. Fold in chocolate chips. Fill cupcake liners about two-thirds full with batter. Step 2Bake until a toothpick inserted into the center of each cupcake comes out clean, about 20 minutes. Let cool in pans 10 minutes, then transfer to wire racks to cool completely. Step 3Make frosting: In a large bowl, using a hand mixer, beat butter with half of the powdered sugar until fluffy. Add cherries and beat until combined. Add wine and salt and beat until incorporated, then add remaining powdered sugar and beat until smooth. Stir in food color if desired. Step 4Transfer frosting a piping bag fit with a round attachment. Frost cupcakes and garnish with cherries.
A word of warning: Alcohol tends to break buttercream. Adding the powdered sugar in two parts helps minimize these effects. There’s also a lot of powdered sugar. But the tartness of the cherries, the richness of the red wine, and the creaminess of the whipped butter help offset the sweetness. Trust.
