Skip to Content
Menu

Zinfandel Wine Cupcakes

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Sep 1, 2011
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Red Zindandel complements the chocolate flavor in these wine cupcakes.

Zinfandel Wine Cupcakes

  • Prep Time 30 min
  • Total 60 min
  • Servings 24
  • Ingredients 12
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Cupcakes

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

Instructions

  • Step 
    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).
  • Step 
    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.
  • Step 
    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

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved