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Oreo Wine Nutella Cupcakes Recipe’s the time for get-togethers that foster a friendship that carries us through the long days of summer.

There are picnics, reunions, and more.

We all have a signature dish. Perhaps it’s time to add a new one to your rotation.


What is better in life than Wine and Chocolate? Oreos, Wine, and Nutella all combined into a Cupcake, that’s what!

Check out Nuvino Wine’s newest recipe: Oreo Nuvino Wine Nutella Cupcakes.


Oreo Nuvino Wine Nutella Cupcakes
Recipe Type: cupcakes
Author: Nuvino
  • [b]For the cupcakes:
  • [/b]
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup unsalted butter, at room temperature
  • ¼ cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 egg
  • ¼ cup Nuvino’s Red Blend Wine
  • ½ teaspoon vanilla extract
  • ¼ cup Nutella
  • 10 Oreos
  • For the filling:
  • ½ cup Nutella
  • 5 Oreos
  • [b]For the frosting:[/b]
  • 1 cup red wine, any kind you like
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • salt, to taste
  1. Preheat oven to 350 degrees F.
  2. Line 10 muffin cups with cupcake liners.
  3. Set aside.
  4. [b]The cupcakes:[/b]
  5. Sift the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a medium bowl.
  6. In a large bowl, cream the butter and sugars together until fluffy.
  7. Add the egg and beat to combine.
  8. Scrape down the sides of the bowl as needed.
  9. Beat in the vanilla extract.
  10. Stir in Nutella and Nuvino’s Red Blend until evenly combined.
  11. Slowly add the flour mixture to the wet ingredients and mix until just combined.
  12. Place an Oreo cookie on the bottom of each cupcake liner.
  13. Pour batter over each Oreo cookie and fill each cupcake liner about ¾ of the way full.
  14. Bake the cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean.
  15. Remove from oven and place on a wire rack to cool completely.
  16. [b]The filling:[/b]
  17. In a ziplock bag, place the Oreos and use a mallet to crush the cookies into small pieces.
  18. In a small bowl, combine Nutella with crushed Oreos.
  19. Set aside.
  20. [b]The frosting:[/b]
  21. In a small saucepan, combine Nuvino’s Red Blend and sugar.
  22. Cook over medium heat, stirring, until sugar dissolves and wine comes to a boil.
  23. Reduce heat and simmer for 20 minutes (until the liquid is reduced to about ¼ cup or a light syrup texture).
  24. Let to cool.
  25. Beat the butter until until smooth and creamy.
  26. Slowly add in powdered sugar (1/2 cup at a time), vanilla, and ¼ cup of prepared wine syrup.
  27. Beat until no lumps remain.
  28. Taste the frosting and add salt to cut the sweetness, if you prefer.
  29. [b]Assembling the cupcakes[/b]:
  30. Cut out the center of each cupcake with a sharp knife.
  31. Fill the cupcakes with Nutella & Oreo filling.
  32. Transfer the frosting to a piping bag fitted with a decorative tip.
  33. Pipe frosting into a swirl on each cupcake.
  34. Enjoy!


Nuvino is a single-serve, premium wine in a pouch designed to meet a growing consumer interest in international varietals available in smart, convenient packaging. Nuvino comes in four distinct wines such as Chardonnay, Malbec, Red Blend, and Sauvignon Blanc and they’re as agile, adventurous, and as adaptable as you are. In fact, not only can Nuvino go wherever your curious heart will take you, it will make new environments even more memorable as you savor both the journey and the destination. PreservPak is the technology that enables our wine to handle any adventure you throw at it by locking in and preserving all of our four distinct wines for up to 18 months while imparting no flavor profile of its own.
About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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