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1 (16 ounce) container sour cream
1 (18.25 ounce) box chocolate fudge cake mix
10 sugar cubes
Cherry Rum Sauce
1/4 cups rum or 2 tablespoons rum flavoring
1 (21 ounce) can cherry pie filling
Bake cupcakes as directed on cake mix.
In small bowl, soak sugar cubes in warm rum. Remove paper baking cups. Pour Cherry Rum Sauce over cupcakes. Place sugar cube on each. Ignite immediately.
Cherry Rum Sauce: In saucepan heat cherry pie filling. Remove from heat; stir in rum or rum flavoring.
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