How to make it

  • Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, 1 1/4 cups water, the oil and 3 eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • In small bowl, place 2 cups of the batter; stir in chocolate. Into remaining batter, stir 2 teaspoons rum extract. Into bottom of each muffin cup, spoon about 1 1/2 tablespoons chocolate batter. Top each with about 1 1/2 tablespoons rum batter.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat 2 egg whites with electric mixer on high speed just until stiff peaks form; set aside.
  • In 1-quart saucepan, stir sugar, corn syrup and 2 tablespoons water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
  • Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add 2 teaspoons rum extract. Beat on high speed about 10 minutes or until stiff peaks form. Immediately spread frosting on cupcakes. Sprinkle with chocolate sprinkles. Store in refrigerator.

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