Dry:
400 g. cake/all purpose flour
40 g. good cocoa powder
5 g. baking powder
6 g. salt
4 g. baking soda
1 1/2 sticks (170 grams) butter, softened
300 g. brown sugar
115 g. sugar
3 eggs
360 g/mL red wine, plus more for soaking
375 degree oven. Makes about 4 dozen cupcakes.
Whisk together dry. In mixer, beat butter & sugars until very smooth and fluffy. Add eggs one at a time, then vanilla. Alternate adding dry & wine in batches. Bake cupcakes in liners for 12-18 minutes. Slightly overdone is ok for these.
Once cooled, soak each muffin with 15-30 mL/.5-1 oz. red wine. I do this using a plastic syringe, but poking a few holes and drizzling with a spoon works too. Leave to dry before frosting.
Note: Yes, they are not bright red. I don’t like the taste of red food coloring. If you want them to look like red velvet cakes, you need to add a whole lot of it.
Here's the Damn Recipe 