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Mulled Wine Cupcakes

Mulled Wine Cupcakes

Chocolate and red wine sponge, filled with mulled wine jam, topped with a spiced buttercream and a candied orange slice

Course Dessert
Cuisine European
Keyword Cupcake
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 12
Author thebakingexplorer


For the candied orange

  • 200 g Caster sugar
  • 450 ml Water
  • 1 Large orange

For the sponge

  • 175 g Butter or baking spread
  • 175 g Light brown sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 1/4 tsp Baking powder
  • 20 g Cocoa powder
  • 75 ml Red wine

For the filling (optional)

  • 6 tbsp Mulled wine jam or cherry jam, or plum jam

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 1/2 tsp Milk
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground cloves


  1. Make the candied oranges first. Slice up the orange into 5mm pieces, then cut in half. You should get 12-14 pieces

  2. Put the water and sugar into a pan and bring to the boil

  3. Add the oranges, turn the heat to a simmer and leave to simmer with a lid half covering for 1 hour and 15 minutes, stirring every 15 minutes or so

  4. When they're done, remove with a slotted spoon and put on a cooling rack to drain and dry out for 4-5 hours

  5. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  6. To make the cupcakes, cream together the butter and light brown sugar until smooth

  7. Add the eggs and red wine, and whisk in

  8. Add the self raising flour, cocoa powder and baking powder and whisk in

  9. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely

  10. Use a cupcake corer or a knife to make a hole in the middle of each cupcake

  11. Fill the holes with the jam

  12. To make the buttercream, mix together the butter, icing sugar, cinnamon and ground cloves with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

  13. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  14. Top with the candied orange slices

  15. Store in an airtight container in a cool place, eat leftovers within 3 days