INGREDIENTS
1 box Betty Crocker chocolate
fudge cake mix
1/4 cup water (warm to bloom chocolate
and Zin)
1/2 cup canola oil
3 eggs (room temperature)
3/4 cup Carol Shelton Black Magic Late
Harvest Zin
Frosting
2 cups powdered sugar
3 tsp. cocoa powder (I use Ghirardelli)
1 stick of butter (room temperature)
1/4 cup Carol Shelton Black Magic Late
Harvest Dessert Wine
INSTRUCTIONS
- Preheat the oven to 350 degrees
(for dark, non-stick pans) or 375
degrees for shiny metal pans). Add
cupcake liners or grease bottom and
sides of the cupcake pans. - Combine cake mix, water, oil, and
eggs in a large bowl. Beat with a mixer
on medium speed (or vigorously by
hand) for 2 minutes. - Pour into pan and bake 14 to 19
minutes. Let cool.
Frosting - Sift powdered sugar to remove
lumps. - In the bowl of electric mixer, beat
stick of butter, powdered sugar and
cocoa powder until smooth. - Frost cupcakes and serve.
—Recipe courtesy Donna Hisey