Red Velvet Chocolate Chip Cupcakes With Rum Frosting - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
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.
Stir in chocolate chips.
Fill muffin cups and bake for 25 to 30 minutes.
When cupcakes are cooled, combine rum extract with frosting. Frost cupcakes.