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Zinfandel Wine Cupcakes

(4 reviews)
Zinfandel Wine Cupcakes
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 24
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Red Zinfandel complements the chocolate flavor in these wine cupcakes.

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 Heat 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 Bake 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 In 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.
Nutrition Information 
No nutrition information available for this recipe
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