These Kalimotxo Chocolate Red Velvet Cupcakes have have a red wine and cola infused red velvet cake and red wine and cola buttercream.
I’m willing to try almost anything once food and drink wise.
The exception of course is to things I’m allergic to. 🙂
I have eaten bugs. Grasshoppers. Ants. Beetles. Mealworms.
Haggis (quite a bit actually). Darn Scottish heritage.
Corn Smut (fungus).
Sheeps head.
Durian.
You get the picture. I am daring. At least when it comes to food…and drink.
So when in the Basque Country many, many years ago as a poor 20 something I was offered Kalimotxo.
It’s gaining popularity over here in the states as of late.
What is Kalimotxo?
Red wine (cheap) and Coke.
It does not sound like something you would want to throw back.
Yet, it totally works.
Lots of ice is key.
And I mean lots of ice.
The minute that drink starts to get warm I toss mine out.
Well, nowadays I do.
Back when I was a poor 20 something even if I hated the drink, if I paid for it I was drinking it. 😀
When I saw it on the drink menu at a bar the other day it got me thinking about the flavor combos.
I like chocolate and red wine together.
And I like chocolate and Coke together.
Let’s find out if I like red wine, Coke, and chocolate together.
Turns out, I do.
So if you are the adventurous type who likes red wine, chocolate, and Coke…I think you should give these Kalimotxo Chocolate Red Velvet Cupcakes a try!
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Cupcake Recipes?
Key Lime Toasted Coconut Cupcakes
Strawberry Malted Milk Cupcakes
Chocolate Glazed Rocky Road Cupcakes
Dark Chocolate Butterfinger Cupcakes
Strawberry Buttercream Neapolitan Cupcakes
Kalimotxo Chocolate Red Velvet Cupcakes
Ingredients
- For the cupcakes:
- 1 box red velvet cake mix
- 3/4 cup Coke
- 1/2 cup red wine
- ½ cup vegetable oil
- 3 eggs
- For the Frosting:
- 1 cup unsalted butter, at room temperature
- 6 cups powdered sugar
- 2 TBSP red wine
- 2 TBSP Coke
- 8 oz semisweet chocolate melted, slightly cooled
- For the Reduction:
- 1 cup red wine
- 1 cup Coke
Instructions
For the cupcakes:
Heat oven to 325 degrees F.
Spray cupcake pans with baking spray (regular size or mini).
Mix cake mix, Coke, wine, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes.
Pour into cupcake pans.
Bake as directed in chart or until toothpick inserted in center comes out clean.
Cool 5 minutes before removing from pan.
Cool completely before frosting.
Cupcakes (Makes 24): 16- 20 bake time (in minutes).Cupcakes (make 48) 13-15 (in minutes).
For the frosting:In a bowl of an electric mixer add butter.
Mix on medium high speed till creamy.
While the mixer is running slowly add the powdered sugar, one cup at a time.
Once all the powdered sugar is incorporate add in chocolate, red wine, and cola.
Beat together until fluffy.Add frosting to the piping bag and pipe on the frosting.
Drizzle with red wine and cola reduction.
Morven says
Love that you’re not above usual ng a box cake mix on occasion.
This recipe looks intriguing!
Peabody says
Sometimes it’s just easier and way more cost effective. 🙂
Jameson says
You know I love these. It’s like 90 degrees and mega-humid in Brooklyn so I’d also love a red wine and Coke with a lot of ice. Like an igloo’s worth.
Peabody says
Yeah, it’s in the 90’s here. Seattle. Insane.
Alice says
Hmmm – boozy cake; I’m in!
However, I can’t believe you tease us with the fact that you’ve eaten bugs but didn’t share what you thought of them. How dare you! :O
Peabody says
Haha. Actually most I didn’t even notice. The only ones that really seemed like bugs were the ants because they actually kind of stung your mouth. The rest were in stews or deep fried crispy and you honestly could not tell they were bugs.