My initial piece of advice on this would be to consider your audience and go slow. Liquor can be overpowering in some things.
You can use liquor in place of a portion of the liquid called for in the recipe. I myself would not go over 1/4 cup.
You can add a tablespoon or two in place of the vanilla as a flavoring. I sometimes use cognac or dark rum with good results.
You could flavor the frosting and stick with the original recipe for the cake.
In a sturdy cake recipe you can make a simple syrup by boiling together 2 part sugar, 1 part liquor and 1 part water. Use this to paint on the cupcakes when they are still warm.
I would test any of these ideas on my poor family before trying them on a larger audience.
[FONT=Arial, sans-serif]Preheat the oven to 350°. Spray a 12-cup bundt pan with cooking spray. In a bowl, sift the flour, cocoa powder, baking soda and salt together.[/FONT]
[FONT=Arial, sans-serif]In a large bowl, beat the butter with the sugar at medium-high speed until pale yellow and fluffy. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Fold in the dry ingredients, then add the chocolate chips and the wine.[/FONT]
[FONT=Arial, sans-serif]Pour the batter into the bundt pan and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack and allow it to cool completely. Dust the cake with confectioner's sugar and serve with whipped cream if desired.[/FONT]
There is a cookbook out there called "The Boozy Baker" my friend has it and she has loved everything that she has made from it, it's on my list to check out.