Friday, April 15, 2011

Aloha Friday -- Chocolate Coconut Rum Cupcakes

Iiiiit's Friday!

I mean, kind of. It's not really tomorrow until I go to sleep and wake up in the morning/early afternoon, but yeah sure technically it's Saturday morning.

Let's have a cocktail and celebrate another work week completed. Make mine a double. Maybe a triple. Kick it to the side with a tall cold glass of milk if you please.

I prefer my cocktails in cupcake form--don't you?

I'm totally getting into the whole liquor-infused-dessert idea, and I hope I can try more recipes like this in the future. I kind of combined two recipes together, one from Ming Makes Cupcakes and one from Epicurious. Ming's version didn't include the chocolate, so I found the second one. I suggest choosing one or another though, since these came out a touch dry. The decadent coconut rum frosting made up for it, but a naked cupcake sans frosting would not have been able to stand on its own.

I used Bacardi Rock Coconut as my liquor of choice. Didn't realize it was technically a coconut-melon combined rum. Next time I'll go for a full coconut one I think as well, though I'm loving the new Rock Coconut flavor in my future weekend un-baked cocktails.

Without further ado, I bring you: Chocolate Coconut Rum Cupcakes. Happy Friday!

Chocolate Coconut Rum Cupcakes
Not even adapted at all (with exception of sprinkles subbed for shredded coconut) from Epicurious.


  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup cocoa powder
  • 1/2 cup melted butter
  • 1 cup buttermilk
  • 1 teaspoon vinegar
  • 1/3 cup coconut rum


Frosting:

  • 1 8 oz. package cream cheese
  • 1/2 stick butter
  • 1 1/2 cups sugar
  • 3 tablespoons coconut rum
  • Chocolate sprinkles (garnish)


-Preheat oven to 350 degrees. In a small bowl, combine flour, sugar, baking soda, salt, and cocoa powder.

-In a separate bowl, combine melted butter, buttermilk, vinegar, and coconut rum. Slowly add the dry ingredients and beat with an electric mixer until smooth. Fill cupcake liners 3/4 of the way full and bake for 25 minutes or until a toothpick comes out clean. Allow to cool.

Frosting: With an electric mixer, beat cream cheese, butter, sugar, and coconut rum in a bowl until there are no lumps. Apply to cupcakes (I got fancy and used a pastry bag).


1 comment:

  1. I love rum and chocolate! Very nice combination. Thanks for the recipe.

    ReplyDelete