Kalimotxo Red Velvet Chocolate Cupcakes with Wine Cola Frosting
Boozy twist on classic red velvet cupcakes inspired by Spain's kalimotxo cocktail, combining red wine and cola in both batter and frosting. The unusual liquid combination creates exceptionally moist cupcakes with subtle wine complexity balanced by cola sweetness. Rich chocolate buttercream incorporates the same wine-cola theme for cohesive flavor throughout. Perfect for adult parties, wine tastings, or adventurous bakers wanting to surprise guests with an unexpected but delicious flavor profile that transforms familiar red velvet into something uniquely memorable.
Ingredients
- 1 box red velvet cake mix
- ¾ cup Cokeginger ale1:1different flavor
adds spice notes
- ½ cup red wine
- ½ cup vegetable oil
- 3 eggs
- 1 cup unsalted butter, at room temperature
- 6 cups powdered sugar
- 2 TBSP red wine
- 2 TBSP Cokeginger ale1:1different flavor
adds spice notes
- 8 oz semisweet chocolate, melted, slightly cooled
- 1 cup red wine
- 1 cup Cokeginger ale1:1different flavor
adds spice notes
Instructions
- 1
Heat oven to 325 degrees F and spray cupcake pans with baking spray
- 2
Mix cake mix, Coke, wine, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand for 2 minutes
- 3
Pour batter into prepared cupcake pans
- 4
Bake 16-20 minutes for regular cupcakes or 13-15 minutes for mini cupcakes until toothpick inserted in center comes out clean
- 5
Cool 5 minutes before removing from pan, then cool completely before frosting
- 6
Beat butter in electric mixer bowl on medium high speed until creamy
- 7
Slowly add powdered sugar one cup at a time while mixer runs
- 8
Add melted chocolate, red wine, and cola to butter mixture and beat until fluffy
- 9
Transfer frosting to piping bag and pipe onto cooled cupcakes
- 10
Drizzle with red wine and cola reduction
Tips
Make wine and cola reduction by simmering equal parts until syrupy for drizzling
Let melted chocolate cool slightly before adding to frosting to prevent butter from melting
Use room temperature ingredients for smoothest frosting texture
Good to Know
Store covered at room temperature up to 3 days or refrigerated up to 1 week
Cupcakes can be baked 1 day ahead and frosted day of serving
Serve at room temperature for best flavor and texture
Common Mistakes
Don't overmix batter to avoid tough cupcakes
Cool chocolate completely to avoid melting frosting
Don't skip reduction step for proper drizzle consistency
Substitutions
adds spice notes
FAQ
Can I make these without alcohol?
Yes, substitute grape juice for red wine and increase cola slightly. The flavor will be sweeter and less complex but still delicious.
How long do these cupcakes keep?
Store covered at room temperature for 3 days or refrigerated up to 1 week. Bring to room temperature before serving for best taste.
Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes up to 3 months. Thaw completely and frost before serving. Don't freeze frosted cupcakes.