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Zinfandel Wine Cupcakes

Zinfandel Wine Cupcakes
  • Prep 30 min
  • Total 60 min
  • Servings 24
Red Zinfandel complements the chocolate flavor in these wine cupcakes.
By Betty Crocker Tasteseekers
Updated August 4, 2016

Ingredients

Cupcakes

  • 1 box Betty Crocker™ Super Moist™ 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

Steps

  • 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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