ZINFANDEL WINE CUPCAKES
Red Zindandel complements the chocolate flavor in these wine cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- 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. Cool completely, about 30 minutes.
- 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.
Nutrition Facts : Calories 290, Carbohydrate 50 g, Cholesterol 35 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 40 g, TransFat 0 g
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