CUPCAKES:

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 cup (2 sticks) unsalted butter
1 1/2 cups sugar
2 large eggs
1/2 cup milk
2 tbsp. Merlot
1 tsp. vanilla extract

Preheat oven to 375°F.

In a large bowl sift together flour, cocoa, baking powder, salt and cinnamon. Set aside.

In a separate mixing bowl cream together butter and sugar. Add eggs, one at a time, until fully incorporated.

Add dry ingredients to wet ingredients, half a cup at a time, stirring until all the flour lumps are dissolved.

Add milk, Merlot and vanilla, and stir until mixture is smooth and velvety.

Pour batter into a greased or lined muffin tin. Bake at 375°F for 12 to 15 minutes or a toothpick inserted in center comes out clean. Remove from heat and let cool in tin for 10 minutes. Remove from tin and let cool on a cooling rack for at least 1 hour.

MERLOT BUTTERCREAM FROSTING:

1/2 cup (1 stick) unsalted butter, at room temperature
2 1/2 cups confectioners' sugar
2-3 tbsp. Merlot
2-3 tbsp. heavy cream

Cream butter for 45 to 60 seconds. Add confectioners' sugar. Beat together by hand, or with an electric beater, until mixture starts to come together. Add Merlot and heavy cream, and beat 45 to 60 seconds longer.

Frost cupcakes with Merlot buttercream. Serve with coffee or milk.

Submitted by: Daniel Lee Mishkin