Double Smoked Rum Cupcakes

Ingredients:

• ½ a cup of coconut flakes
• ½ a cup of vegetable oi
• 4 room temperature eggs
• ½ a cup of whole milk
• 1 box of your favorite brand of butter or yellow cake mix
• ½ a pack of instant pudding mix (vanilla flavored)
• ½ a cup of dark rum
• 1 cup of chopped pecans
• Applewood chips

Frosting:

• 4 tsp of dark rum (add 2 tsp if needed)
• 1 ½ a tsp of vanilla extract
• ½ a cup of softened butter
• 16 oz of confectioners' sugar

Instructions:

• Preheat oven to 325 degrees F.
• Set your muffin pan with paper liners.
• In a  medium heat in a dry skillet, roast coconut and pecans for 10 minutes.
• Set ⅓ a cup for later. 
• Combine all ingredients in a large bowl Stir for 2 minutes on high with electric mixer. Add pecans and coconut flake into the mix. 
• Load the smoking gun with applewood chips, connect the hose to the smoking dome, turn on the gun and ignite the wood chips.
• Once your bowl is full of smoke, turn off the gun and let it infuse for 30 seconds.
• Pour batter into lined muffin pan.
• Bake for 30 minutes or until toothpick comes out of center completely clean.
• Place on a cooling rack.

For Frosting:

• Refrigerate your mixing bowl for about 5 minutes before beginning. 
• In large bowl, set your mixer on medium-low and pour in the sugar, butter, vanilla, and 4 tsp of rum until fully combined.
• Set mixer on high to get the mix light and fluffy, occasionally folding with a rubber spatula.
• Pour in more rum while folding as needed.
• Place smoking dome on the bowl.
• Load the smoking gun with applewood chips, connect the hose to the smoking dome, turn on the gun and ignite the wood chips.
• Once your bowl is full of smoke, turn off the gun and let it infuse for 30 seconds.
• Pipe on the frosting on the cool down cupcakes and sprinkle with remaining pecans and coconut flakes. 
• Enjoy!