No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (46g) Recipe makes 12 servings The following items or measurements are not included below: red velvet cake mix pomegranate soda 1 1/4 cups white frosting
Calories 187
Calories from Fat 120		(64%)
Amount Per Serving		%DV
	Total Fat 13.4g	20%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 145mg		6%
Potassium 77mg		2%
Total Carbohydrate 16.7g		5%
	Dietary Fiber 0.8g	3%
	Sugars 15.4g
Protein 2.2g		4%
detailed view... how is this calculated?

Red Velvet Chocolate Chip Cupcakes With Rum Frosting

Recipe #374757 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1153182
May 28, 2009

I love cupcakes from "Sprinkles" bakery, especially the Red Velvet. But when I feel like making something myself, this is always the way to go! The rum frosting, chocolate chips and pomegranate soda make it taste like it comes from a gourmet cupcake bakery!

SERVES 12 -16 (change servings and units)

Ingredients

1 (18 1/4 ounce) package red velvet cake mix, Duncan Hines
3 1/2 ounces vanilla instant pudding mix
1 cup pomegranate soda, Hansen's
3/4 cup egg white
1/2 cup vegetable oil
1 cup chocolate chips
1 1/4 cups fluffy white frosting, Duncan Hines
1 teaspoon rum extract, Kroger

Directions

1
Preheat oven to 350°F.
2
In a bowl, combine cake mix, instant pudding mix, pomegranate soda, egg whites and oil. Beat with an electric mixer on low speed for 30 seconds. Scrape the sides of the bowl and beat on medium speed for 2 minutes.
3
Stir in chocolate chips.
4
Fill muffin cups and bake for 25 to 30 minutes.
5
When cupcakes are cooled, combine rum extract with frosting. Frost cupcakes.