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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

Ingredients
  

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

Instructions
 

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.