1 box devil's food cake mix

3.9 oz box instant chocolate pudding

3 eggs

3/4 cup Reggae Red wine

1/2 cup plain nonfat Greek yogurt

1/2 cup water

1 stick of butter, softened

2 3/4 cup powdered sugar

1 tsp vanilla extract

1/2 cup unsweetened cocoa powder

1/3 cup milk*

Cupcakes:
Preheat the oven to 350 degrees.  Place cupcake liners in cupcake pan. In a large mixing bowl, combine all ingredients.  Mix at a medium speed for 2-3 minutes until the batter in smooth and thoroughly combined.  With an ice cream scoop, scoop batter evenly into cupcake liners.  Bake in the oven for 18 minutes, or until a clean knife inserted into the center of one of the cupcakes comes out clean.  Allow to cool completely before frosting.

Chocolate Buttercream Frosting:
In a large mixing bowl, beat the butter for about a minute to soften.  Alternately, add in the dry ingredients and the wet ingredients. 

*Only add the milk until the frosting is of the desired consistency.  You may need a little more, or a little less.