Zinfandel Wine Cupcakes

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Zinfandel Wine Cupcakes
60 min.
24
320kcal

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Indulge your sweet tooth with a delightful twist on a classic dessert: Zinfandel Wine Cupcakes! These moist and rich cupcakes are perfect for any occasion, whether you're hosting a dinner party, celebrating a special event, or simply treating yourself to something extraordinary. The combination of decadent chocolate and the fruity notes of Zinfandel wine creates a unique flavor profile that will leave your guests raving about your baking skills.

With just 60 minutes of preparation time, you can whip up a batch of 24 scrumptious cupcakes that are sure to impress. Each bite is a harmonious blend of chocolatey goodness, complemented by the subtle warmth of wine, making these cupcakes a sophisticated choice for dessert lovers. The addition of miniature semisweet chocolate chips elevates the experience, providing bursts of chocolate in every mouthful.

Not only are these cupcakes a feast for the taste buds, but they also look stunning when topped with a luscious chocolate frosting and garnished with elegant chocolate curls. Whether you're serving them at a gathering or enjoying them at home, Zinfandel Wine Cupcakes are a delightful way to elevate your dessert game. So, gather your ingredients and get ready to bake a treat that will have everyone asking for seconds!

Ingredients

  • box duncan hines devil's food cake 
  • 0.8 cup water 
  • 0.5 cup red wine 
  • 0.3 cup vegetable oil 
  •  eggs 
  • cup semisweet chocolate chips miniature
  • cups powdered sugar 
  • 0.3 cup butter softened
  • 0.3 cup cocoa powder unsweetened
  • 0.1 teaspoon salt 
  • 0.5 cup red wine 
  • serving chocolate curls 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan).
  2. 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).
  3. 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.
  4. 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.
  5. Garnish with chocolate curls.

Nutrition Facts

Calories320kcal
Protein3.25%
Fat35.81%
Carbs60.94%

Properties

Glycemic Index
2.08
Glycemic Load
0
Inflammation Score
-2
Nutrition Score
4.6195651655612%

Flavonoids

Catechin
0.77mg
Epicatechin
2.35mg
Quercetin
0.12mg

Nutrients percent of daily need

Calories:319.67kcal
15.98%
Fat:12.87g
19.8%
Saturated Fat:5.12g
32%
Carbohydrates:49.28g
16.43%
Net Carbohydrates:47.62g
17.32%
Sugar:39.91g
44.35%
Cholesterol:27.83mg
9.28%
Sodium:190.9mg
8.3%
Alcohol:1.09g
100%
Alcohol %:1.57%
100%
Caffeine:13.24mg
4.41%
Protein:2.63g
5.26%
Copper:0.25mg
12.4%
Manganese:0.22mg
11%
Iron:1.72mg
9.54%
Phosphorus:94.75mg
9.48%
Magnesium:32.64mg
8.16%
Selenium:5.13µg
7.33%
Vitamin K:7.23µg
6.89%
Fiber:1.67g
6.66%
Vitamin E:0.64mg
4.25%
Potassium:142.63mg
4.08%
Vitamin B2:0.07mg
4.03%
Calcium:39.03mg
3.9%
Zinc:0.57mg
3.77%
Folate:14.22µg
3.56%
Vitamin B1:0.04mg
2.47%
Vitamin A:113.98IU
2.28%
Vitamin B3:0.4mg
2.01%
Vitamin B5:0.14mg
1.45%
Vitamin B12:0.07µg
1.2%
Vitamin B6:0.02mg
1.06%