Zinfandel Wine Cupcakes

Red Zindandel complements the chocolate flavor in these wine cupcakes.

Zinfandel Wine Cupcakes

BCTasteSeekersRecipe by BCTasteSeekers

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30 minutes

1 hour

24 cupcakes

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    Ingredients

    • CUPCAKES
    • 1 box Betty Crocker® SuperMoist® devil's food cake mix
    • 3/4 cup water
    • 1/2 cup Zinfandel wine
    • 1/3 cup vegetable oil
    • 3 eggs
    • 1 cup miniature semisweet chocolate chips
    • FROSTING
    • 6 cups powdered sugar
    • 1/3 cup butter, softened
    • 1/3 cup unsweetened baking cocoa
    • 1/8 teaspoon salt
    • 1/2 cup Zinfandel wine
    • GARNISH
    • Chocolate curls

    Directions

    1. 1Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup wine, oil and eggs. Stir in chocolate chips. Divide batter evenly among muffin cups (about two-thirds full).
    2. 2Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
    3. 3In large bowl, beat powdered sugar, butter, cocoa and salt with electric mixer on low speed until blended. Beat in 1/2 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with chocolate curls.

    Categories: Desserts, Cakes, American

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    yummytwins
    yummytwins said:

    This one sounds good for large parties or even small ones. Sounds good!! I am going to try and make them. Something new for me!!

    10/9/2011 2:29:28 PM

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