Jello Shot Cupcakes

Recipe adapted from Food Librarian & Kraft Foods

Makes about 24 cupcakes


For jello shot cupcakes
1 pkg. white cake mix
1 cup boiling water
1 pkg. (3 oz.) Jello Gelatin, any red flavor (I used strawberry)
1 cup Malibu coconut rum

For whipped cream
3 cups whipping cream
2 tsp vanilla extract
4 tbsp granulated sugar

For “broken glass jello” garnish
4 small boxes (3 oz. each) of Jell-O (I used strawberry, blackberry, lime, lemon)
1 (14 oz.) can sweetened condensed milk
2 envelopes unflavored gelatin


To make cupcakes—
Prepare cake batter and bake as directed per box for cupcakes.

Fill cupcake liners about 1/2-2-3 full and bake for about 18-20 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 spoonfuls!) Let cool before frosting with whipped cream.

To make 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.

To make 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 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.