Comments on: Chocolate Red Wine Cupcakes with Marionberry Frosting

By: Zainab Mansaray

Zainab Mansaray — Thu, 27 Sep 2018 14:39:06 +0000

In reply to Toni. Yes absolutely!

By: Toni

Toni — Tue, 25 Sep 2018 21:29:30 +0000

Can marionberries be substituted with regular blackberries?

By: Zainab Mansaray

Zainab Mansaray — Mon, 21 May 2018 00:29:59 +0000

In reply to Dawne. Hi Dawne, thanks for letting us know how this recipe turned out. I am glad to hear the gluten-free adaptations worked, it would be great for others to see.

By: Dawne

Dawne — Sat, 19 May 2018 20:18:40 +0000

I made these for my granddaughter’s birthday. She has to eat gluten free, so I used a Betty Crocker Gluten Free Chocolate Cake Mix, and instead of 1 c. of water, I used 1/4 c. red wine and 3/4 c. water. I could have made them dairy free by using a butter substitute, but did not. The marionberry filling didn’t thicken, so I added a roux of about 3/4 tsp. cornstarch and the same amount of butter. (I live in the NW in the summer so could find frozen marionberries.) There are no instructions for filling the cupcakes so I used a round 1/2 teaspoon measuring spoon and scooped out a bit of cooked cupcake to make room for 1 tsp. of filling. I saved the cake I removed and we’ll have it tonight for dessert with extra filling I made and vanilla ice cream! I’d love to try the gluten recipe above some time as it gets awesome reviews.

By: Vivian

Vivian — Wed, 21 Jun 2017 15:16:03 +0000

These look so awesome and your photos are amazing.
I will make these cupcakes for my kids and I believe that the little kids will love them.

By: Ash @ The Delightful Home

Ash @ The Delightful Home — Sat, 25 Feb 2017 18:08:55 +0000

These look SO incredibly good! Worth saving a little wine to make them! ;D