JELLO SHOT CUPCAKES RECIPE - (4.4/5)

Jello Shot Cupcakes Recipe - (4.4/5) image

Provided by kayjayjohnson

Number Of Ingredients 13

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JELLO SHOT CUPCAKES:
1 package white cake mix
1 cup boiling water
1 (3-ounce) package Jello Gelatin, any red flavor (I used strawberry)
1 cup Malibu coconut rum
WHIPPED CREAM:
3 cups whipping cream
2 teaspoons vanilla extract
4 tablespoons granulated sugar
BROKEN GLASS JELLO GARNISH:
4 small boxes (3-ounces each) Jell-O (I used strawberry, blackberry, lime, lemon)
1 (14-ounce) can sweetened condensed milk
2 envelopes unflavored gelatin

Steps:

CUPCAKES: Prepare cake batter and bake as directed per box for cupcakes. Fill cupcake liners about 1/2 to 2/3 full and bake for about 18 to 20 minutes. Remove from oven and poke holes in the cupcakes with a fork or toothpick. In a separate bowl, stir boiling water into jello powder until completely dissolved, about 2 minutes. Add rum. Spoon over cupcakes. (Don't be shy with the jello. Be generous! 2, 3 to 4 spoonfuls!) Let cool before frosting with whipped cream. WHIPPED CREAM: Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. GARNISH: Make jello per package instructions for each flavor. After chilling for 4 hours (or overnight), cut them into small blocks. Carefully mix the blocks in a 9 x 13-inch pan. In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. After the gelatin blooms (thickens), add 1 1/2 cup boiling water and dissolve. Add condensed milk. Stir and cool. Pour cooled milk mixture over jello and chill overnight. Cut into blocks and garnish on top of cupcakes.