Dark Stormy Cupcakes
Indulge in the rich, bold flavors of Dark Stormy Cupcakes, a decadent dessert inspired by the classic dark 'n' stormy cocktail. These cupcakes are a masterpiece of spiced chocolate decadence, combining the warmth of ground ginger, the richness of molasses, and the depth of dark rum. Moist and tender, each cupcake is topped with a cloud-like rum-infused whipped cream frosting, offering a boozy, velvety finish that perfectly balances the rich cocoa base. With a quick prep time of just 20 minutes, this recipe is an irresistible choice for your next celebration or cozy indulgence. Whether crowned with a dusting of cocoa powder or adorned with crystallized ginger, these cupcakes are equal parts comfort and sophistication, perfect for chocolate and cocktail lovers alike.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 0.25 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons molasses
- 0.75 cup whole milk
- 2 tablespoons dark rum
- 1 cup heavy cream
- 0.75 cup powdered sugar
- 1 tablespoon dark rum (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, ground ginger, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and molasses until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk and dark rum. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Evenly distribute the batter among the 12 cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a large bowl, whip the heavy cream and powdered sugar on high speed until soft peaks form, about 2-3 minutes.
Gently fold in 1 tablespoon of dark rum into the whipped cream, being careful not to deflate it.
Once the cupcakes are completely cool, frost them with the rum whipped cream frosting using a piping bag or a spatula.
Optional: Garnish with a sprinkle of cocoa powder or a small piece of crystallized ginger on top for decoration.
Nutrition Facts
Calories |
4471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.9 g | 269% | |
| Saturated Fat | 125.1 g | 626% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 593.4 g | 216% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 378.4 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 732 mg | 56% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 3307 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
