RumChata Cupcakes

Grown-up, boozy cupcakes anyone?! These fabulous RumChata Cupcakes with cinnamon frosting are the perfect adult-only treat. You will need vanilla cake mix, RumChata, Cinnamon, corn tortillas, and an hour of time.

Course Cupcakes

Cuisine American

Prep Time 40

Cook Time 20

Total Time 1

Servings

Calories 811kcal

Author Michelle Ordever

Equipment

Ingredients

1 15.25-oz box vanilla cake mix
3 large eggs
1 cup whole milk
½ cup unsalted butter softened
3 Tbsp RumChata
1 Tbsp ground cinnamon

For the Cinnamon Frosting

2 cups unsalted butter softened
4 cups powdered sugar icing sugar
1 Tbsp ground cinnamon
2 tsp pure vanilla extract
2 Tbsp RumChata
2 Tbsp heavy whipping cream double cream

For the Cinnamon Chips

¾ cup white sugar
1 Tbsp ground cinnamon
3 corn tortillas cut into triangles
1-2 cups oil for deep-frying

To Decorate

18 4ml cupcake pipettes filled with RumChata

Instructions

Preheat oven to 180°C/350°F/Gas 4. Place 18 cupcake liners into cupcake pans and set aside.
Using an electric handheld or standing mixer, place the cake mix, milk, eggs, butter, RumChata, and ground cinnamon into a large bowl and mix until combined.
Use an ice cream scoop to divide the cupcake batter between the liners, filling them about ¾ full.
Bake for 20 minutes or until an inserted toothpick comes out clean.
Leave to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely before decorating.
To make the cinnamon frosting, use an electric stand or handheld mixer and add the butter, powdered sugar, ground cinnamon, vanilla, RumChata, and cream to the bowl.
Beat on medium speed until creamy and smooth and stiff peaks form.
Scoop the frosting into the large piping bag fitted with an open star tip. Set aside.
To make the cinnamon chips, mix the ¾ c sugar and 1 tbsp cinnamon in a small bowl and set it aside. Reserve 1-2 tablespoons for dusting over the cupcake frosting. The rest is for the tortilla chips.
Pour the oil for frying into a saucepan and heat to about 180°C/350°F*
Once the oil is hot, deep fry your corn tortilla triangles to a light golden color.
Remove with a slotted spoon and place on a plate lined with paper towels. Pat away any excess oil.
Coat the tortilla chips generously in the cinnamon sugar and set them aside to cool. Any leftover sugar can be used on the frosting!
Pipe a swirl of frosting on top of the cupcakes and sprinkle with some of the reserved cinnamon sugar, then pipe another smaller swirl of frosting on top.
Insert a cooled tortilla chip and a RumChata filled pipette into the top of each cupcake. Enjoy!

Notes

*Check the temperature using a candy thermometer or alternatively drop a 1-inch cube of bread into the oil, and if it browns in 60 seconds, the oil is hot enough.

Nutrition