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Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream | LemonyThyme.com | #cupcakeday

My Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream recipe was inspired by the most popular dessert on this year’s Halloween Office Party Buffet.  There sat Mark’s picture perfect rum cake, whose aroma alone was so intoxicating co-workers began to stalk the break room pre-party (secretly wondering if they could manage to sneak a piece without getting caught). There’s something sensual about the combination of rum and butter and sugar.

Definition ‘sen-su-al’ adjective: “relating to or consisting in the gratification of the senses or the indulgence of appetite.”

If rum, butter and sugar weren’t enough….chopped Sugared Pecans sprinkled on top of our super moist, chocolately, buttery cupcakes made for some tasty cupcake love.  I used our favorite Chocolate Cake Recipe, replacing coffee with rum.  Worked like a charm.

One week from today is National Cupcake Day!!  I’ve joined 25 of my blogging friends to bring you cupcakes galore.  All new recipes with something delicious for everyone.  Please be sure to check out each tasty creation below.

Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream | LemonyThyme.com | #cupcakeday

Dark Chocolate Rum Cupcakes {with Salted Caramel Buttercream}

Libby with Lemony Thyme
5 from 2 votes
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Servings 18


For the cupcakes…

  • 2 cups flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cup unsweetened cocoa powder
  • 3 eggs
  • 2 cups sugar
  • 1 cup full fat mayonnaise
  • 1/2 cup dark rum
  • 1 tsp. vanilla

For the salted caramel buttercream frosting…

  • 25 caramels unwrapped
  • 2 Tbl. cream
  • 1 tsp. sea salt
  • 2 sticks butter room temperature
  • 1 Tbl. dark rum
  • 1 1/2 cups confectioners sugar
  • Sugared Pecans for topping see recipe link in post


For the cupcakes…

  • Preheat oven to 350 degrees. Line muffin tins with cupcake liners (we made 18 cupcakes). Reserve.
  • In a large bowl, beat eggs for 2-3 minutes on medium speed until they turn a pale yellow. Add in sugar and beat until well combined. Add in mayonnaise, rum, and vanilla and beat until mixture is well blended.
  • In a medium bowl whisk together flour, baking soda, baking powder, salt and cocoa powder. Add flour mixture in 4 additions; mixing well between additions.
  • Divide batter evenly between prepared pans filling 3/4 full. Bake at 350 for 17 – 20 minutes or until a cake tester comes out clean. Allow to cool in pans on wire racks for 5 minutes. Then remove from pans, transfer to cooling racks and allow to cool completely before frosting.

For the salted caramel buttercream frosting…

  • Combine unwrapped caramels, cream and sea salt in a microwave safe bowl. Microwave on high for 2-3 minutes, stirring at 1 minute intervals. Allow to cool to room temperature before combining with remaining ingredients.
  • In a medium bowl, beat butter until light and fluffy. Add in caramel sauce and rum and beat until smooth. Slowly add in confectioners sugar; mixing until combined and smooth in texture.
  • Fill a piping bag with frosting, topping each cupcake with a generous amount of salted buttercream frosting. Sprinkle each with chopped sugared pecans.

I sat at my computer this morning in awe of these 25 super talented (and wildly creative) bakers.  National Cupcake Day (December 15th) will be celebrated in style.