For the cake:
6 tablespoons unsalted butter, at room temperature
¾ cup firmly packed brown sugar
¼ cup white sugar
1 large egg + 1 egg yolk
¾ cup red wine (plus an extra glass for yourself)
1 teaspoon vanilla extract
1 cup + 1 tablespoon flour
½ cup Dutch cocoa powder
⅛ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon

For the whipped cream:
½ cup mascarpone cheese, chilled
½ cup heavy whipping cream, chilled
2 tablespoons sugar
¼ teaspoon vanilla extract
Sea salt, to taste


1. Preheat oven to 325° F and line a 12-cup muffin tin with liners.

2. In a large bowl, cream the butter and sugars until they’re light and fluffy looking.

3. Add the egg and yolk, beat well, then add the wine and vanilla. Your mixture will look chunky and maybe kind of disgusting, don’t worry, this is normal.

4. In a smaller bowl, whisk together the flour, cocoa, baking soda and powder, salt and cinnamon.

5. Add the dry ingredients to the wet and beat until it’s almost completely combined. Put down the electric mixer and fold in the remaining dry spots with a rubber spatula.

6. Distribute the batter into each of the muffin liners and bake about 25 minutes.

7. To make the whipped cream, beat together the mascarpone, cream, sugar, vanilla and salt until it resembles whipped cream.

8. When the cupcakes have cooled, dollop a bit of whipped cream onto each cupcake.