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Temecula Valley Wine Country Recipe: Zinfandel Cupcakes

Friday, January 11th, 2013

Zinfandel Chocolate Cupcakes

Recipe Courtesy of Briar Rose Winery, Temecula Valley Wine Country

 

Ingredients

Cupcakes

1 box devils food cake mix, such as Betty Crocker

3/4 cup water

1/2 cup Briar Rose 2008 Estate Zinfandel wine

1/3 cup vegetable oil

3 eggs

1 cup miniature semisweet chocolate chips

For the frosting

6 cups powdered sugar

1/3 cup butter, softened

1/3 cup unsweetened baking cocoa

1/8 teaspoon salt

1/2 cup Briar Rose 2008 Estate Zinfandel wine

Garnish with chocolate curls

 

Directions

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.

 

Enjoy!

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