Zinfandel Wine Cupcakes

By Bujvary

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

Details

Servings 24
Adapted from bettycrocker.com

Preparation

Step 1

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.