GET THE RECIPE HERE.
Some of you may be asking yourselves, WTF is RumChata? Well, like other wonderful food portmanteaus out there, just as breakfast and lunch are to "brunch," or croissant and donut are to "Cronut," rum + horchata = RumChata! Simple food math, people.
One sip and we knew: cupcakes are the perfect vehicle for this sweet liqueur. It's creamy, rich, and cinnamon-y. Basically, it has all the elements for a perfect (boozy) fall dessert. And making them couldn't be easier.
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First, make your batter. Add boxed vanilla cake mix to a large bowl and whisk in the usual suspects: water, oil, and eggs. Then, spike it! Add a cup of RumChata, mix, and scoop into a lined muffin tin. Bake for 23 minutes, then let 'em cool while you prepare the frosting.
Time to whip up the boozy buttercream. Essentially, we're making a basic buttercream but adding 1/3 cup of RumChata, plus a little more cinnamon to amp up the flavor. The results are absolutely ridiculous — like, lick the bowl ridiculous.
Frost your cupcakes, top with decorative straws, and throw one back! Cupcakes are so the new cocktails.
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