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+ servings
Chocolate cupcakes on a cake stand.

Chocolate Coconut Rum Cupcakes

Chocolate Coconut Rum Cupcakes are moist delicious chocolate cupcakes with a hint of coconut rum topped with a chocolate coconut rum buttercream frosting!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 24 cupcakes
Author Jenn


Chocolate Coconut Rum Cupcakes

  • 2 Cups (250 grams) All Purpose Flour
  • ¾ Cup (64 grams) Cocoa Powder
  • 1 ½ tsp Baking Soda
  • ¾ 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
  • ¼ Cup (55 grams) Light Brown Sugar packed
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • ½ Cup (120 grams) Buttermilk

Chocolate Coconut Rum Buttercream

  • 1 Cup (226 grams) Unsalted Butter softened
  • ½ Cup Cocoa Powder
  • 1 Tbsp Vanilla Extract
  • ¼ Cup Blue Chair Bay Coconut rum
  • 5-6 Cups Powdered Sugar


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, granulated sugar, brown sugar, buttermilk, and vanilla 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 ¾ 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.