Combine chocolate, cocoa powder, and coffee in a small bowl, and let sit for about 5 minutes to melt the chocolate. Stir gently using a whisk until blended and smooth. Set aside to cool.

In the bowl of a stand mixer with a whisk attachment, add eggs, vegetable oil, and red wine. Mix until blended.

Slowly pour the chocolate mixture into the mixing bowl, with the mixer set on low speed.

In a separate bowl, combine dry ingredients and sift together or blend using a whisk.

Slowly add dry ingredients into the mixing bowl with wet ingredients. Keep the mixer on low speed until all dry ingredients are added, then increase speed to medium. Blend until very smooth.

Fill prepared mini pans to about 3/4 full. Bake on a cookie sheet for about 10 minutes, then check for doneness. If they still look wet in the center, return to the oven for 3-minute intervals until a toothpick inserted in the center comes out clean. Cool completely.

Remove cakes from pans and place on a cooling rack over parchment paper.

Combine confectioner's sugar and raspberry red wine until smooth and lump-free, with a 'drizzling' consistency.

Drizzle as desired over the cooled cakes. Allow to dry.