Preheat oven to 350 degrees F.
Line 24 muffin tins with paper cupcake liners.
Beat cake mix, egg nog, butter, oil and eggs on low for 30 seconds.
Switch to high speed and blend for 2 minutes, scraping down bowl a few times.
Pour batter into cupcake liners, filling 2/3 full.
Bake 18-23 minutes, until toothpick comes out clean.
Cool cupcakes completely.
To prepare whipped cream frosting:
Chill mixing bowl and beaters for 5 minutes in the freezer while you gather your ingredients.
Pour whipping cream into cold bowl and whip on high for about 1 1/2 minutes, it should be pretty thick.
Add rum (or bourbon or vanilla) and confectioners sugar and beat another 1-2 minutes until cream is thick for frosting.
Stir rum and egg nog together and fill pipettes.
Frost cupcakes with whipped cream.
Place a pipette into the side of each cupcake to be enjoyed as a shot or to inject into cupcakes for an added kick.
Garnish cupcakes with a little freshly grated nutmeg.