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 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.