Betty Crocker

Servings: 24 Cupcakes

1 box Betty Crocker SuperMoist devil’s food cake mix
¾ c. water
½ c. Zinfandel wine
1/3 c. vegetable oil
3 eggs
1 c. miniature semisweet chocolate chips

6 c. powdered sugar
1/3 c. unsweetened baking cocoa
1/8 tsp. salt
½ c. Zinfandel wine

Chocolate curls

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, ½ c. wine, oil and eggs. Stir in chocolate chips. Divide batter evenly among muffin cups (about 2/3 full).

2. Bake 20-22 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 ½ c. wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes.

4. To make chocolare curls, warm a chocolate bar by holding it in your hands for several minutes to slightly soften. Using a vegetable peeler, shave chocolate in long strands along smooth side of chocolate. Transfer curls with toothpick to cupcakes