Cabernet Brownie Cupcakes

We added a 1/4 cup of cabernet to Betty Crocker Premium Brownie batter for a grown-up dessert. Frost with wine-infused buttercream icing.

  • Prep Time 25 min
  • Total Time 2 hr 0 min
  • Servings 12

Brownie Cupcakes

1
box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
1/4
cup Cabernet Sauvignon wine
1/4
cup vegetable oil
1
egg

Cabernet Buttercream Frosting

1/4
cup butter, softened
1/4
cup shortening
1
teaspoon vanilla
2
cups powdered sugar
2
to 3 tablespoons Cabernet Sauvignon wine
2
tablespoons dried berries

  • 1 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2 In medium bowl, stir together brownie mix, pouch of chocolate syrup (from brownie mix box), 1/4 cup wine, the oil and egg. Divide batter evenly among muffin cups.
  • 3 Bake 22 to 24 minutes or until toothpick inserted in center comes out almost clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely.
  • 4 In large bowl, beat butter, shortening and vanilla with electric mixer on medium speed until light and fluffy, about 30 seconds. Gradually add powdered sugar, beating on low speed until blended after each addition. Add 2 tablespoons of the wine; beat until frosting is smooth and spreadable. Beat in remaining 1 tablespoon wine if frosting is too thick.
  • 5 Spread or pipe frosting on cupcakes. Top with dried berries.

Expert Tips

Brownies can be baked in an 11x7-inch pan for 32 to 35 minutes. After cooling and frosting, cut into bars.

Replace wine with cranberry or pomegranate juice for a nonalcoholic version.