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.
Chocolate Coconut Rum Cupcakes
Ingredients
Chocolate Coconut Rum Cupcakes
- 2 Cups (250 grams) All Purpose Flour
- 3/4 Cup (64 grams) Cocoa Powder
- 1 1/2 tsp Baking Soda
- 3/4 tsp Kosher Salt
- 1 tsp Espresso Powder
- 1 Cup (240 grams) Blue Chair Bay Coconut Rum
- 16 Tbsp (226 grams) Unsalted Butter
- 1 Cup (200 grams) Granulated Sugar
- 1/4 Cup (55 grams) Light Brown Sugar packed
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1/2 Cup (120 grams) Buttermilk
Chocolate Coconut Rum Buttercream
- 1 Cup (226 grams) Unsalted Butter softened
- 1/2 Cup Cocoa Powder
- 1 Tbsp Vanilla Extract
- 1/4 Cup Blue Chair Bay Coconut rum
- 5-6 Cups Powdered Sugar
Instructions
Chocolate Coconut Rum Cupcakes
- Preheat oven to 350 F (176 C) and line two 12 cupcake baking pans with paper liners.
- In a large bowl hand whisk together sifted flour and cocoa powder with salt, baking soda, and espresso powder. Set aside.
- Add coconut rum and butter in a medium skillet on medium heat and cook until butter has melted. Stir together until creamy, remove from heat and let cool to room temperature.
- In the bowl of a stand mixer or using a large bowl with hand mixer, beat together eggs, sugar, and buttermilk until smooth using paddle attachment.
- Add the cooled butter to the mixing bowl and blend until incorporated.
- Slowly add the cocoa powder and flour mixture to the wet ingredients in stand mixing bowl, while on medium speed. Scrape sides and bottom of bowl as needed.
- Once a rich chocolate batter is formed transfer to cupcake liners.
- Use a 1.5-2 Tbsp cookie scoop to equally measure each cupcake or simply fill each cupcake liner 3/4 full with batter.
- Place trays on middle rack of oven and bake for 20-22 minutes.
- Cupcakes will dome on top with a slight crack, should spring back when slightly touched with finger tip, or check for doneness by inserting a toothpick that comes out with clean with a few crumbs.
- Don't over bake your cupcakes, these are meant to be soft and moist.
- Place cupcake pans on cooling rack for 5-10 minutes to cool before removing liners from pan.
- Let cupcakes completely cool before frosting them.
Chocolate Coconut Buttercream
- In the bowl of a stand mixer fitted with whisk attachment whip together softened butter and cocoa powder until smooth.
- Add Rum and vanilla extract. Then, add one cup of powdered sugar at a time, mixing until desired consistency has been reached.
- Scrape sides and bottom of bowl as needed.
- Spread frosting onto cupcakes or transfer to a piping bag with desired tip to pipe.
Coconut Rum Cream Espresso
Ingredients
- 3 ounces Espresso
- 2 ounces Coconut Rum
- 1 ounce Irish Cream
- 2 tsp Chocolate Syrup optional
Instructions
- Add Coconut Rum and Irish Cream to a heat proof glass, pour in Hot Espresso and Enjoy!!
- Stir in a couple teaspoons of your favorite chocolate syrup for extra flavor!
Julia Stella
My mom saw this recipe just in time to request them for her birthday! She and I are both big fans of Kenny Chesney & his Blue Chair Bay rum and this is the perfect boozy treat. I am not much of a baker but this recipe was easy to follow and the cupcakes came out of the oven perfectly! Mom was impressed and the family enjoyed them very much.