Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.

Line a muffin tin with 12 large muffin sized cupcake cases.

Cream together the butter and sugar until pale and creamy.

Slowly add the beaten eggs.

Add 75ml of the red wine and mix well.

Finally add the flour, baking powder & cocoa powder and mix thoroughly until smooth.

Carefully spoon the batter into the cases.

Bake for around 25 minutes or until the sponge springs back when pressed lightly.

Remove from the tin and leave to cool on a wire rack.

Mix together the icing sugar and the remaining 35ml of red wine.

Then add the softened butter and mix together until creamy and lump free.

If the frosting is not a dark enough colour, add a few drops of claret or red food colouring to get the desired shade.

Once the cakes are cool pipe a swirl of frosting onto each cake and top with a square of chocolate.