Zinfandel Wine Cupcakes

Name: Zinfandel Wine Cupcakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1 box Betty Crocker® SuperMoist® devils food cake mix; 79 milliliters butter, softened; 24 servings Chocolate curls; 3 eggs; 1 liters powdered sugar; 0 teaspoons salt; 237 milliliters miniature semisweet chocolate chips; 79 milliliters unsweetened baking cocoa; 79 milliliters vegetable oil; 177 milliliters water; 118 milliliters Zinfandel wine

Zinfandel Wine Cupcakes is a gluten free and fodmap friendly dessert. One serving contains 298 calories, 3g of protein, and 10g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up butter, semisweet chocolate chips, salt, and a few other things to make it today. This recipe is typical of American cuisine.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan).

Equipment you will use

Oven

Frying 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).

Ingredients you will need

Chocolate Chips

Cake Mix

Water

Egg

Wine

Cooking Oil

Equipment you will use

Muffin Liners

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.

Equipment you will use

Wire Rack

Toothpicks

Oven

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.

Ingredients you will need

Powdered Sugar