Zinfandel Wine Cupcakes

Betty Crocker

These Zinfandel cupcakes are infused with bold and fruity Zinfandel wine are perfect for a refined and elegant dessert experience.

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Prep Time 30

Cook Time 20

Cool Time 10

Total Time 1

Course Dessert

Cuisine American

Servings

Calories 312 kcal

Ingredients

Cupcakes

1 box Betty Crocker® SuperMoist® devil’s food cake mix
¾ cup water
½ cup Zinfandel wine
⅓ cup vegetable oil
3 eggs
1 cup miniature semisweet chocolate chips

Frosting

6 cups powdered sugar
⅓ cup butter softened
⅓ cup unsweetened baking cocoa
⅛ tsp salt
½ cup Zinfandel wine

Garnish

Chocolate curls

Instructions

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).
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.
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.

Notes

Expert Tips:

To make chocolate curls, warm a chocolate bar by holding it in your hands for several minutes to slightly softened. Using vegetable peeler, shave chocolate in long strands along smooth side of chocolate. Transfer curls with toothpick to cupcakes.

Nutrition

Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.

Keyword Cupcakes, Wine

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