I recently deleted that recipe from my site since I have others that I like better. Sorry! Here it is though:

Bake mini apple cobbler cupcakes. To make the minis, chop the apple pieces a bit smaller than in the big cupcakes and cut the baking time down to fifteen minutes. You’ll end up with way more than you need if you follow the recipe exactly. If you don’t want a ton of extras (why wouldn’t you want extras, though?), cut the recipe in half.
Frost the mini cupcakes with brown sugar frosting.
Freeze the frosted cupcakes.
Prepare the batter for pumpkin maple rum cupcakes.
Fill normal-sized cupcake liners half full with the batter.
Remove the liners from the frozen frosted apple cobbler cupcakes.
Place a frozen cupcake into the center of each prepared pumpkin cupcake. This should push the pumpkin batter two-thirds of the way up the liner.
Bake at 350 F for 20 minutes or until the cupcakes bounce back when lightly touched.
Frost with cinnamon cream cheese frosting.
Top with dried cranberries and maybe one or two 30 Second Chocolate Leaves.

Thanks!!