The other day I baked off some miniature chocolate rum cupcakes for the office to test out some recipes featuring alcohol. I really like what TGI Friday’s did with their toffee whiskey cake when I was in Orlando and I wanted to create something simple that featured my personal favourite alcohol, good ol’ Jamaican rum.
I actually took inspiration from a recipe I found on Allrecipes where they used an instant cake mix which I think is a great idea. Sometimes you don’t want to buy an array of ingredients to make the one off recipe featuring chocolate.
I’m not endorsed by any companies for this post, but I will be disclosing the different brands I have used to make the cake since I found that there is a distinct flavour quality with different brands, especially for rum and the chocolate cake mixes. Of course, this isn’t to say that your cupcakes won’t turn out amazing by using other brands, the following are just my personal favourites.
Makes 48 miniature cupcakes
Materials: 2 Miniature Cupcake tins and a hand mixer
- 1 box of Duncan Hines Classic Devil’s Food Cake Mix 16.5 oz
- 1 box of Jell-O Instant Pudding and Pie Filling, Chocolate Fudge, 3.9-Ounce Boxes
- ½ cups of Appleton Estate Reserve Jamaican rum
- ½ cups of Appleton Estate Reserve Jamaican rum (you’ll need this for the glaze)
- ½ cup of unsalted butter
- 4 eggs
- ½ cup of water
- 1/4 cups of vegetable oil
- Preheat your oven to 325F
- Line your cupcake tin with a cupcake cups (you can easily pick these up at your local bulk food store)
- In a bowl, mix the cake mix, instant pudding mix, eggs, oil, ½ cup of rum, and water using a hand mixer. Make sure that the batter is well incorporated.
- Evenly distribute the cupcake batter in the cupcake tin
- Put in the oven for 18 minutes or until a toothpick comes out clean.
- While your cupcakes are baking, in a saucepan, put in your ½ cups of rum and butter and bring to a boil. Let it cook for 2 minutes and being the heat down to keep warm over the stove.
- Once the cupcakes are out of the oven, quickly perforate the cupcakes with a toothpick (I did this three times for each cupcake) and then evenly pour the butter rum reduction over the cupcakes. It is absolutely crucial that the cupcakes are warm when you apply the butter rum reduction. (Note: yes this is a messy step, so make sure there are some paper towels nearby as you do this)
- Allow the cupcakes to soak up the reduction and then take the cupcakes out of the tin to cool on a cooling rack.
Let me know how this worked out for you!
-The Piquey Eater