Chocolate Lavender & Wine Mini Bundt Cakes

I recently was at a event with Backstay Wine and we were talking about creating something with my Lavender Cake Mix and their wine. Here is the gourmet combination that happened as a result of this great pairing. I can't say I'm a wine expert nor do I know as much as I would like to about pairing wines with food. But... I know my way around a kitchen, and I know flavor combining, and I was able to achieve the desired outcome...a moist flavored deep dark chocolate toned cake with the deep richness of the dark red wine flavor with the uplifting sweet floral note of lavender. Yup a jackpot trio! We topped it with our Lavender Chocolate Frosting and served it with the remaining wine! 

Chocolate can hold the bold flavor that the Marechal Foch has to offer. But you can use any type of merlot and get the same richness of flavor. 

Chocolate Lavender & Wine Mini Bundt Cakes
Chocolate Lavender Cake Mix
3/4 cup Red wine of choice 
2 Tbsp oil
1 egg

Preheat oven to 350℉ and spray a mini bundt pan with nonstick oil spray. In a medium sized mixing bowl combine Chocolate cake mix, wine, oil and egg. Blend with a mixer on medium speed for 2 minutes.

Fill each bundt cake or a dozen cupcake liners with batter about half to 2/3 full. Bake for 15-20 minutes for cupcakes, and 20-24 minutes for bundt cakes. While cake is cooking prepare Chocolate Lavender Frosting mix or make up your own frosting. When cupcakes are done using a knife test, take them from the oven. Let bundt cakes sit for about 8 minutes before removing them from pan. When cool frost them.