½cup(113 g or 1 stick) unsalted butter, room temperature
½cupginger beer, such as Gosling's
¼cupGosling's rum
1large egg, beaten
¼cupbuttermilk, room temperature
1 ½cups(187 g) all-purpose flour, sifted
1cup(200 g) granulated sugar
2tablespoonscocoa powder
1teaspoonground cinnamon
1teaspoonground ginger
½teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonsalt
Frosting
2 ¾cup(330 g) confectioners' sugar, sifted
¾cup(170 g or 1 1/2 sticks) unsalted butter, room temperature
1tablespoonGosling's rum
1 to 2tablespoonsginger beer
2teaspoonsfresh lime juice
1 to 2teaspoonsground 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.