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Zinfandel Wine Cupcakes

Name: Zinfandel Wine Cupcakes
Prep time: 30 min
Total time: 1 h
Yield: 24
Ingredients: 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; 6 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

4 Ratings

4 Comments

Prep 30 min
Total 60 min
Servings 24

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

By Betty Crocker Tasteseekers

Updated August 4, 2016

Ingredients

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

Frosting

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

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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.