For Cake: Preheat oven to 325°F. Grease bottom mini cupcake/muffin pan with shortening or cooking spray.

Blend cake mix, water, butter and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 3 minutes (Batter will be thick and fluffy). Divide batter evenly between cupcake/muffin pan. Bake for 8-10 minutes or until toothpick inserted in center comes out free of crumbs. Whisk together the evaporated milk, sweetened condensed milk and rompope. Remove from oven, poke tiny hole with a toothpick and spoon milk mixture over cupcakes. Cool completely, frost and decorate with sprinkles.

For Frosting: Prepare frosting by mixing together the rompope, powdered sugar and cinnamon. Beat with an electric mixer on high until light and billowy. Add in the softened cream cheese and continue to beat for 1 minute. Spread frosting over cupcakes. Sprinkle top of cake with a edible accents.