Black and White Rum Cakes

 

1

box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and whole eggs called for on cake mix box

3

oz unsweetened baking chocolate, melted, cooled

2

teaspoons rum extract

2

egg whites

1/2

cup sugar

1/4

cup light corn syrup

2

tablespoons water

2

teaspoons rum extract

Betty Crocker® chocolate sprinkles, if desired

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box for whole eggs.
• 2 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.
• 3 Bake 20 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• 4 In medium bowl, beat 2 egg whites with electric mixer on high speed just until stiff peaks form; set aside.
• 5 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.
• 6 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 covered in refrigerator.