Miniature Chocolate Rum Cupcakes [Recipe]
The Piquey Eater
The Piquey Eater
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Ingredients

  • 48 miniature cupcakes
  • 2 Miniature Cupcake tins and a hand mixer
  • 1 box of Duncan Hines Classic Devil’s Food Cake Mix 16.5 oz 1 box of Jell-O Instant Pudding and Pie Filling, Chocolate Fudge, 3.9-Ounce Boxes
  • ½ cups of Appleton Estate Reserve Jamaican rum
  • ½ cups of Appleton Estate Reserve Jamaican rum (you’ll need this for the glaze)
  • ½ cup of unsalted butter
  • 4 eggs ½ cup of water
  • 1/4 cups of vegetable oil

Instructions

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