Black and White Rum Cakes

Heat oven to 350°F (325°F for dark or nonstick pans).

Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box for whole eggs.

In small bowl, place 2 cups of the batter; stir in chocolate. Into remaining batter, stir 2 teaspoons rum extract. Into bottom of each muffin cup, spoon about 1 1/2 tablespoons chocolate batter. Top each with about 1 1/2 tablespoons rum batter.

Bake 20 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

In medium bowl, beat 2 egg whites with electric mixer on high speed just until stiff peaks form; set aside.

In 1-quart saucepan, stir sugar, corn syrup and 2 tablespoons water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.

Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed.

Add 2 teaspoons rum extract. Beat on high speed about 10 minutes or until stiff peaks form. Immediately spread frosting on cupcakes.

Sprinkle with chocolate sprinkles. Store covered in refrigerator.