In a small bowl, combine red wine with the raspberries. Set aside to soak, 10 minutes. Preheat oven to 350 degrees and line a muffin pan with cupcake liners. In a large bowl, mix together the remaining cupcake ingredients. Remove raspberries from wine and fold into the brownie batter. Save remaining wine.
Divide batter evenly between cupcake liners and bake 12-15 minutes, or until cooked through in the center. Remove from oven and cool completely on a wire rack.
Pour saved wine into a nonstick saute pan and heat over medium-high heat until it begins to boil. Reduce heat to medium low and simmer until the wine thickens, about 5 minutes. It will become thick like syrup. Once thickened, place in freezer to cool completely.
To make the frosting, in a medium sized bowl mix together the butter and yogurt until creamy. Add dry frosting mix and blend until smooth, about one minute. Pour cooled reduced wine into the frosting and mix to incorporate. Spread frosting onto each cupcake, garnish with a fresh raspberry.