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Mocha-Rum Candy Cupcakes
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 3.2
Mocha-Rum Candy Cupcakes

Forget the fruitcake; pass on the plum pudding. The verdict's in: if it ain't chocolate, it ain't dessert. Here's a full-size, grown-up version of those cherry, candy-sprinkled cupcakes that everybody's mom made.

1 box good-quality chocolate cake mix
4 oz strong coffee
2 oz dark rum
1 spray can of real whipped cream (or make it yourself)
Assorted candy of your choice: red and green shake-on sugar crystals, holiday M&Ms, multicolored sprinkles, etc.
Mixed nuts (no relatives, please) to surround cake on serving plate

Follow directions on cake package, substituting the coffee and rum for 6 ounces of liquid specified. Frost finished cakes with whipped cream and decorate with candies. Or let your guests play Picasso and do the decorating themselves.

Cross References:
Green and Red Cream Cheese Spread
Mustard-Crusted Rack of Lamb
Pan-Seared Bell Peppers

Original Source:
Recipes for a Cool Yule

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