Zinfandel Cupcakes!

This is not my recipe, but I saw it online and wanted to share it.  Looks delish!  More great seasonal recipes can be found here:




Zinfandel Cupcakes

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

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

Chocolate curls

1. Heat oven to 350 degrees (325 degrees 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, ½ cup wine, oil and eggs. Stir in chocolate chips. Divide batter evenly among muffin cups (about ½ 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 ½ 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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