Ahoy, dessert lovers and culinary adventurers! Prepare to set sail on a mouthwatering journey with these irresistible Dark Stormy Cupcakes that promise to transport your taste buds to a Caribbean rum-soaked paradise. Imagine a rich, chocolatey cupcake infused with the bold spirit of dark rum, studded with melting chocolate chips, and guaranteed to make even the most disciplined food lover walk the plank of temptation. These aren't just cupcakes - they're an edible experience that blends the romance of pirate legends with the indulgence of gourmet baking.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup dark rum
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl.
- Gradually mix in the dark rum, ensuring it is fully incorporated into the batter.
- Slowly fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with a rum-infused buttercream frosting before serving.
Tips
- Use room temperature ingredients to ensure smooth batter and even mixing.
- Don't overmix the batter - this can lead to tough, dense cupcakes.
- For an extra rum kick, brush the cooled cupcakes with additional dark rum before frosting.
- Use high-quality cocoa powder for a deeper, richer chocolate flavor.
- Let cupcakes cool completely before adding any frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For a professional finish, use a piping bag to apply frosting in elegant swirls.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
