Chocolate RumChata Cupcakes
May 16, 2018
Looking for a great way to be a hit at your next get together or event? Serve a dessert with booze in it. No really. It’s a surefire way to have people loving the dish you brought! Today I’m combining moist chocolate cupcakes with one of my favorites… RumChata! The flavor of RumChata is best described as the milk leftover from a yummy bowl of Cinnamon Toast Crunch cereal infused with rum. Yes! It’s smooth with just a slight boozy kick and pairs perfectly with our rich chocolatey cupcakes. A surprise inside the cupcake is a RumChata ganache that becomes an added layer of decadence while biting into this cupcake. As if the cupcake isn’t moist enough, the ganache sends it over the top. Perfect for any event, girl's night or celebration, this dessert is sure to impress.
Speaking of impressing, the real show stopper is our beautiful 3-piece glass top crystal cake stand set displaying these RumChata goodies. This dessert stand set comes in multiple colors and champagne is the finish we’re showcasing today. This cake stand set can be stacked as shown or displayed individually across any dessert table. The hand-strung glass crystals and glass surface top allows this piece to stand out effortlessly at any occasion.
Chocolate Rumchata Cupcakes
Prep Time: 30 minutes
Cook Time 12-14 minutes
Makes 24 cupcakes
- Chocolate cake mix of choice (I usually use one that states ‘moist’ or 'extra moist' on the box)
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup milk
- ¼ cup RumChata
- 1 teaspoon vanilla
- 1/4 cup RumChata
- 1/3 cup chocolate chips
- Pinch salt
- Pinch cinnamon
- 2 sticks butter, room temperature
- 2 ½ cups powdered sugar
- 1/4 teaspoon salt
- 2-4 Tablespoons RumChata
- Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners and set aside. In a large bowl, combine chocolate cake mix, eggs, vegetable oil, milk, RumChata and vanilla; mix until combined. Fill each cupcake liner ¾ full and bake on the middle rack for 14 minutes or until an inserted toothpick comes out clean. I usually check at 12 minutes and rotate the tin for the remaining 2 minutes.
- Meanwhile, make the RumChata ganache. In a small microwave-safe bowl, heat the RumChata and chocolate chips in 30 second increments until melted and smooth. Add salt and cinnamon and stir to combine. Set aside.
- For the buttercream, in the bowl of a stand mixer, add butter and mix until light and fluffy. Slowly add the powdered sugar and mix for a few minutes. Finally, add the salt and RumChata. Whip for several minutes until light and fluffy. If the piping consistency hasn't been reached, add a little more powdered sugar and/or RumChata until desired consistency is reached.
- Once the cupcakes have cooled, core a small section out of the middle; I use the large end of a piping tip for this. Then, carefully spoon 1-2 teaspoons of the ganache into each cavity and top with piece of cake that you just cored out. Repeat this step until all cupcakes have been filled.
- In a piping bag fitted with any choice tip (I used a Wilton 6B) top each cupcake with the buttercream frosting.
If you want to make mini cupcakes, the perfect amount of time to bake these is 7 minutes at 350 degrees on the middle rack.