Red Zindandel complements the chocolate flavor in these wine cupcakes.
Zinfandel Wine Cupcakes
- Prep Time 30 min
- Total 60 min
- Servings 24
- Ingredients 12
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
Instructions
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Step1Heat 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).
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Step2Bake 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.
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Step3In 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
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