Red Wine Cupcakes

PREHEAT oven to 350°F. Line two muffin pans with Reynolds^® Baking Cups.

STIR together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl set aside.

COMBINE the red wine and milk. Set aside.

BEAT butter with an electric mixer on medium to high speed for 30 seconds in a large mixing bowl. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape the sides of the bowl continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.

ADD the flour mixture and wine/milk to the beaten mixture, alternating them and beating on low speed just until combined after each addition. Beat on high speed for 20 seconds more.

TRANSFER batter to baking cups, then bake 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.

Red Wine Frosting:
COMBINE red wine and sugar in a small saucepan. Bring to a boil, then simmer and reduce by half. Remove from heat and set aside to cool.

BEAT the butter and cream cheese with an electric mixer on high speed until light and fluffy.

ADD in the powdered sugar and 3 tablespoons of the red wine reduction and mix on low speed until incorporated and then mix on high speed for 2 minutes.

FROST Cupcakes before serving.