wine cupcakesWine and cupcakes are two of my favorite things, but wine IN cupcakes? Oh yes, the combination is surprisingly delish.

I was skeptical at first, but quickly won over. They make great party treats, and you can use most any kind of wine. Plus, you only use about a cup of wine to make the cupcakes, which leaves the rest of the bottle for sipping while stirring them up. Trista Sutter, of The Bachelorette fame, recently shared a recipe with People for her Zinfandel Cupcakes, which is adapted below, but you can adjust to your own liking.

Zinfandel Cupcakes

Batter
1 box devil's food cake mix (or any flavor cake you like)
3/4 cup water
1/2 cup Zinfandel wine (substitute any wine or even champagne)
1/2 cup vegetable oil
3 eggs
1 cup miniature semisweet chocolate chips (optional, but recommended)

Frosting
6 cups powdered sugar
1/2 cup butter, softened
1/2 cup unsweetened baking cocoa
1/2 tsp salt
1/2 cup Zinfandel wine

Heat oven to 350 degrees (325 degrees 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 1/2 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.

For frosting: 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.


Image via Rachel from Cupcakes Take the Cake/Flickr