Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners,
In a large bowl, sift the cocoa powder, flour, starch, sugar, salt, and baking soda. Whisk to combine.
Then add the vanilla, vinegar, wine, and oil. Use a wooden spoon to gently mix all the ingredients. Only stir until you can no longer see the dry ingredients. Do not over mix.
Fill each well in the cupcake tin ⅔ full and bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes rest for 10 minutes before turning them out onto a cooling rack. Let them cool completely before frosting.