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Prep 30min
Total60min
Servings24
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Ingredients
Cupcakes
1
box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
3/4
cup water
1/2
cup Zinfandel wine
1/3
cup vegetable oil
3
eggs
1
cup miniature semisweet chocolate chips
Frosting
6
cups powdered sugar
1/3
cup butter, softened
1/3
cup unsweetened baking cocoa
1/8
teaspoon salt
1/2
cup Zinfandel wine
Garnish
Chocolate curls
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Steps
1
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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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.
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Nutrition Facts are not available for this recipe
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