1 box Betty Crocker® SuperMoist® devil’s food cake mix
3/4 cup water
1/2 cup Zinfandel wine
1/3 cup vegetable oil
1 cup miniature semisweet chocolate chips
6 cups powdered sugar
1/3 cup butter, softened
1/3 cup unsweetened baking cocoa
1/8 teaspoon salt
cup Zinfandel wine
- 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.
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