When it comes to indulging in a dessert that combines rich, decadent flavors with a touch of Caribbean flair, these Rum Chocolate Cupcakes are the perfect treat. Imagine biting into a moist, velvety chocolate cupcake infused with the deep, warm notes of dark rum. Each bite delivers a luscious combination of rich cocoa and the distinct, slightly sweet kick of rum, making these cupcakes a standout at any gathering or a special treat to enjoy at home. Topped with a smooth, creamy rum-spiked frosting and a sprinkle of chocolate shavings, these cupcakes are a delightful fusion of classic dessert flavors and tropical spirit.
Rum has long been a staple in Caribbean culture, not only as a drink but as a key ingredient in various recipes. The combination of rum and chocolate is a match made in heaven, with the rum enhancing the depth of the chocolate, creating a cupcake that’s indulgent yet sophisticated. Whether you’re a fan of chocolate or simply looking for a dessert that’s a little different, these Rum Chocolate Cupcakes offer a unique experience that’s both comforting and celebratory. Perfect for holidays, birthdays, or just because, they bring a taste of the Caribbean to your dessert table in a truly delicious way.
Prep Time: 20 minutes
Cook Time: 18-20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Ingredients:
For the Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ¼ cup dark rum
For the Rum Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons dark rum
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- Chocolate shavings or sprinkles (for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Finally, stir in the dark rum.
- Bake the Cupcakes: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Rum Frosting: While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, one cup at a time, beating until smooth and creamy. Add the dark rum, heavy cream, and vanilla extract, and beat until the frosting is light and fluffy. If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them with the rum frosting using a piping bag or a knife. Garnish with chocolate shavings or sprinkles.
These Rum Chocolate Cupcakes are the perfect way to bring a little Caribbean flair to your dessert repertoire. The rich chocolate flavor, paired with the warmth of dark rum, creates a cupcake that’s not only indulgent but also a bit of an adventure for your taste buds. Whether you’re serving these at a party or enjoying them with a cup of coffee, they’re sure to be a hit.
