Dark Chocolate Rum Cupcakes {with Salted Caramel Buttercream}
Prep time
Cook time
Total time
Serves: 18
For the cupcakes...
  • 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
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
  • 1½ cups confectioners sugar
  • Sugared Pecans for topping (see recipe link in post)
For the cupcakes...
  1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners (we made 18 cupcakes). Reserve.
  2. 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.
  3. 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.
  4. 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.
For the salted caramel buttercream frosting...
  1. 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.
  2. 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.
  3. Fill a piping bag with frosting, topping each cupcake with a generous amount of salted buttercream frosting. Sprinkle each with chopped sugared pecans.
Recipe by Lemony Thyme at http://www.lemonythyme.com/dark-chocolate-rum-cupcakes-with-salted-caramel-buttercream/