Amador Foothill Zinfandel Cupcakes

Ingredients

Cupcakes

1 box of devil’s food cake mix
3/4 cup water
1/2 cup Amador Foothill Zinfandel
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 Amador Foothilll Zinfandel

Directions

  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 Amador Foothill Zinfandel, 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 Amador Foothill Zinfandel. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Recipe from Betty Crocker; modified by Amador Foothill.
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