I made these cupcakes to bring to a birthday party on Friday night. Chocolate cupcakes are definitely my go-to dessert, but I’m always looking for ways to spice things up. And who doesn’t love rum with chocolate!? Mmmmm. Here’s my recipe:
for the cupcakes…
1 ¼ cups flour
1/4 cup cocoa powder
3/4 cup sugar
1/2 teaspoon salt
2 eggs, room temperature
1/2 cup chocolate syrup
1/4 cup milk
1/2 cup screech (Newfoundland dark rum! But any dark rum will do)
1/4 cup oil
for the frosting…
2 sticks (1 cup) unsalted butter, room temperature
4 oz cream cheese, room temperature
1/4 cup chocolate syrup
1/2 cup chocolate chips, melted
1/2 cup screech
1 kg bag icing sugar
Preheat oven to 350F. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
Add the remaining ingredients to the bowl, and stir until combined. Divide the batter into lined muffin cups (makes about 16 cupcakes), and bake for ~15 minutes (until toothpick comes out clean).
Next, prepare the frosting. Beat the butter and cream cheese until light and fluffy with an electric mixer on medium-high speed.
Add the chocolate syrup and melted chocolate chips, and continue beating on medium-high speed for a couple of minutes. Alternate adding the screech and icing sugar (about 4 or 5 additions), gradually increasing the mixer speed to high after each addition. Pipe onto cooled cupcakes, and add sprinkles!