Zinfandel Wine Cupcakes

Red Zinfandel complements the chocolate flavor in these wine cupcakes. MORE+ LESS-

By Betty Crocker Tasteseekers

August 4, 2016

Cupcakes

box Betty Crocker™ Super Moist™ devil's food cake mix

3/4

cup water

1/2

cup Zinfandel wine

1/3

cup vegetable oil

eggs

cup miniature semisweet chocolate chips

cups powdered sugar

1/3

cup butter, softened

1/3

cup unsweetened baking cocoa

1/8

teaspoon salt

1/2

cup Zinfandel wine

Chocolate curls

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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.