Preheat the over to 350 degrees F and line a muffin tin with cupcake lines.

In your stand mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes. Then add in the eggs and almond extract and mix. Then add in the wine!

Last, add in flour, cocoa powder, baking powder and salt. Mix by hand to combine.

Divide the batter amongst the cupcake tins. Don’t make a mess like me! Bake for 18-20 minutes and let cool for 5 minutes before finishing cooling on a wire rack. While the cupcakes are cooling, make some frosting!

I used my hand mixer for this part. It’s way easier than messing up the whole mixer deal. Mix the butter until it’s light and fluffy.

Then add in the powdered sugar and carefully stir. Add in the wine until your frosting is the desired consistency. Don’t make a mess. Do lick the beaters!

Frost your cooled cupcakes and eat. Preferably with another glass of wine.