Tags
butter, caramel, dark rum, eggs, flour, mayonnaise, sugar, sugared pecans, unsweetened cocoa
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.
- 2 cups flour
- 1½ tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- ¾ cup unsweetened cocoa powder
- 3 eggs
- 2 cups sugar
- 1 cup full fat mayonnaise
- ½ cup dark rum
- 1 tsp. vanilla
- 25 caramels, unwrapped
- 2 Tbl. cream
- 1 tsp. sea salt
- 2 sticks butter, room temperature
- 1 Tbl. dark rum
- 1½ cups confectioners sugar
- Sugared Pecans for topping (see recipe link in post)
- 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 ¾ 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.
- 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.
- Hot Cocoa Cupcakes by The Redhead Baker
- Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
- Vanilla Candy Cane Cupcakes by Noshing with the Nolands
- Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm
- Nerds Cupcakes by Amy’s Confectionery Adventures
- Vegan Midori Melon Cupcakes by NinjaBaker
- Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate
- Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme
- Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes
- Cranberry Apple Cupcakes by The Pajama Chef
- Almond Joy Cupcakes by Our Eating Habits
- Buttered Rum Cupcakes by Adventures in All Things Food
- Maple Cupcakes with Maple Cream Cheese Frosting by Karen’s Kitchen Stories
- Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie
- Candied Buddha’s Hand-Eggnog Cupcakes by Culinary Adventures with Camilla
- Almond Joy Cupcakes by Food Lust People Love
- Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook
- Chocolate Cupcakes with Nutella Frosting for 2 by Kate’s Recipe Box
- Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise
- Peppermint Patty Cupcakes by Comfortably Domestic
- Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles
- Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life
- Lemon Cupcakes by Miss Information
- Peppermint Hot Chocolate Cupcakes by Kosher Kitchen
- Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca
- Cupcake Christmas Wreath by Lick the Spoon
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These look and sound amazing! Thoughts about adding candied bacon to top and/or in batter??? If so, would you suggest using same icing and nuts? Considering making for husband’s birthday (which will be celebrating at a bar with friends and coworkers, lol).
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Please tell me the batter is very thick. I doubled it exactly word to word and am about to fill my liners.
Sorry I didn’t see this before now Cassie. Yes, the batter was thick. How did they turn out?
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I’ve never used mayo in a cupcake batter before, but I bet it makes these cupcakes super moist. That frosting sounds to die for too!
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Chocolate, rum, AND salted caramel?! Sounds like a good idea to me!
What an amazing combination of flavors. You had me at Salted Caramel. Happy cupcake day!
Thanks so much Karen. Happy Cupcake Day to you as well.
Wait. These cupcakes have both rum AND salted caramel?? These sound insanely good!
It was quite a yummy combination. Thanks for stopping by Eva.
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That salted caramel buttercream is TO DIE FOR!!!
Awe girl! Thanks!!
Wow, what a gorgeous looking cupcakes, I am drooling!!
Thanks Tara. I’m a bit smitten with rum cake.
I like your thinking, Libby! Chuck the coffee and pour in the rum! Tee hee. Your cupcakes do look as intoxicatingly good as the cake that inspired them. Bravo =)
Rum is a completely acceptable ingredient during the holiday season ;) Thanks!!
Loving the boozy cupcakes!
Just the smell of these babies will make you smile! Thanks Erin.
what a lovely cupcake! salted caramel buttercream is delicious!!
Thank you Sarah. I’m a new fan of salted caramel buttercream for sure.
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These look FANTASTIC!! Gorgeous!
Thank you Rebekah!! I need a little practice in the frosting department ;) but they tasted great.
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A perfect holiday recipe.
Yes, there’s just something about rum cake that’s irresistible this time of year. Thank you for stopping by Wendy.
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