Get the Recipe: Dark and Stormy Cupcakes
Dark and stormy cupcakes mimic the popular sailing drink. The cupcakes feature dark rum and ginger beer for a boozy treat!
Ingredients
Cupcakes
- ½ cup (113 g) ( 1 stick) unsalted butter, room temperature
- ½ cup (120 ml) ginger beer, such as Gosling's
- ¼ cup (60 ml) Gosling's rum
- 1 (1) large egg, beaten
- ¼ cup (60 ml) buttermilk, room temperature
- 1 ½ cups (190 g) all-purpose flour, sifted
- 1 cup (200 g) granulated sugar
- 2 tablespoons (15 g) cocoa powder
- 1 teaspoon (3 g) ground cinnamon
- 1 teaspoon (3 g) ground ginger
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (2 g) baking powder
- ¼ teaspoon (1 g) salt
Frosting
- 2 ¾ cup (330 g) confectioners' sugar, sifted
- ¾ cup (170 g) (1 1/2 sticks) unsalted butter, room temperature
- 1 tablespoon (15 ml) Gosling's rum
- 1 to 2 tablespoons (15 - 30 ml) ginger beer
- 2 teaspoons (10 ml) fresh lime juice
- 1 to 2 teaspoons (3 g) ground ginger, depending on how ginger-y you like the cupcakes
Instructions
- Preheat the oven to 350° F. Line a cupcake pan with cupcake liners. Set aside.
- Heat the butter, ginger beer and rum over low heat for about 3 minutes, until the butter melts, being careful not to boil. Set aside to slightly cool.
- In a small bowl, beat together the egg and buttermilk. Set aside.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, cinnamon, ginger, baking soda, baking powder and salt.
- Stir the warm butter rum mixture into the dry ingredients. Add the egg mixture and stir until well combined.
- Fill cupcake tins three-quarters full and bake for 16 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool on a wire rack for 5 minutes, then remove the cupcakes from the pan and cool completely.
- For the frosting, use an electric mixer and beat butter until whipped. Slowly add confectioners' sugar followed by the rum, ginger beer, lime juice and ground ginger (to taste). Transfer to a frosting bag and frost the cupcakes. Garnish with a lime wedge or candied ginger.
Notes
Store dark and stormy cupcakes in an airtight container at room temperature for 3 days. If you live in a warmer climate, store in the refrigerator to prevent frosting from melting.
Serving: 1cupcake, Calories: 343kcal, Carbohydrates: 47g, Protein: 2g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 88mg, Potassium: 57mg, Fiber: 1g, Sugar: 36g, Vitamin A: 496IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg