Chocolate Coconut Rum Cupcakes and Coffee Rum Cocktail

Rich and moist Chocolate Coconut Rum Cupcakes are going to be your new ‘go to’ recipe for chocolate cupcakes! Cupcakes should be soft, not dry, have a great flavor, plus easy to make. The good news is, this recipe ticks all the boxes! Not to mention a smooth chocolatey buttercream with a hint of coconut is the perfect topping.

I partnered with my favorite Rum company Blue Chair Bay Rum to bring you these amazing cupcakes, bowl licking buttercream, and a hot espresso rum cocktail. Coconut Rum is by far my favorite spirit of choice, so naturally mixing it with my other loves of chocolate and espresso was an easy decision.

Blue Chair Bay Rum’s classic Coconut Rum has a nice creamy smooth body with a warm rum base and a light hint of sweet coconut. Made with sugarcane and molasses this premium rum is perfect for your cocktails, frostings, and of course desserts!

Does Rum Cook Out of Cake?

When introducing rum to baked goods, the goal is to add flavor not extra alcohol. As the cake batter heats the majority of the alcohol is evaporated. Depending on the amount of rum that is used, dictates how much of it is cooked off during the baking process. In this recipe, the rum is heated on the stove with the butter which helps strengthen the flavors and decrease the amount of alcohol.

However, the rum in the buttercream will still be present of alcohol since there isn’t any heated used in the process. This recipe is not ‘boozy’ but has a lovely soft flavor of coconut rum.

What Makes a Cupcake Moist?

Creating a perfectly moist and delicious cupcake is the ultimate goal when you start lining your cupcake pan. The trick is to not over mix your batter. Creating just enough air bubbles in the batter by adding ingredients slowly and mixing until just incorporated is all you need to do.

Sugar also adds moisture to cupcakes and this recipe uses light brown sugar not inly for flavor but to help create a moist texture. Now, just set a timer and don’t over bake them!

Tips for Chocolate Coconut Rum Cupcakes:

• Use Blue Chair Bay Coconut Rum for a lovely premium flavor.
• Let your warm coconut rum and melted butter cool to room temperature before adding to the sugar mixture.
• Use regular cocoa powder and not dutch processed.
• You can stir the cocoa powder into the warm coconut rum butter for a creamier batter.
• I prefer to gently press on the top of my cupcakes to test for doneness and if they spring back slightly they are ready.
• Don’t over bake your cupcakes or they will be dry.
• Make your buttercream while the cupcakes cool.
• Buttercream consistency is completely up to you. Add more powdered sugar for a firmer frosting and add a Tbsp of milk as needed for a softer buttercream if it has gotten to thick.