Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Spiced Rum Easter Chocolate Cakes

Spiced Rum Easter chocolate cakes

Easter is fast approaching and as it gets ever nearer, my thoughts turn to chocolate, although to be fair, my thoughts are rarely far from this exquisite food of the gods. Over the years I’ve made many Easter chocolate cakes, some more child friendly than others. These ones, containing rather a lot of rum are definitely of the adult variety.

This month’s We Should Cocoa is all about eggs. Lindsey over at Lancashire Food is hosting and given that Easter falls in March this year, she thought eggs were an apt theme. Of course they are. There are various theories about the origins of Easter. Some say it’s from the Babylonian goddess of procreation, Ishtar, some the pagan and/ or Saxon goddess of fertility, Oestre. Then of course there is Pesach, the Jewish Passover and we mustn’t forget the death and resurrection of Jesus ChristWhether you’re Pagan, Jewish, Christian or of some other persuasion, there’s no doubt that Easter is a celebration of new life and the eggs that abound at this time of year are a fitting representation.

Easter Chocolate Cakes

I wanted my Easter chocolate cakes to acknowledge some of the spices and flavours associated with Easter, specifically hot cross buns. I used my hot choc buns for inspiration and included raisins, allspice, cinnamon, nutmeg & orange, but with a cheeky little addition of rum. Duck eggs were included in the recipe and mini chocolate eggs of various kinds were used to decorate the finished cakes. I particularly like the crack appearing in the yellow egg on the left hand side of the picture above – perhaps a chick is just about to emerge.

Other Recipes for Easter Chocolate Cakes You Might Like

For more Easter recipe inspiration, you might want to take a look at my Easter category here on Tin and Thyme. And for even more ideas head to my  Easter board on Pinterest.

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Thanks for visiting Tin and Thyme. If you make these mini spiced rum n raisin Easter chocolate cakes, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.

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Mini Spice Rum Easter Cakes. PIN IT.

Spiced Rum Easter Mini Cakes with a dark chocolate ganache and mini eggs sitting on top.

Spiced Rum n Raisin Easter Chocolate Cakes – The Recipe

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5 from 1 vote

Spiced Rum Easter Chocolate Cakes

Mini chocolate cakes subtly flavoured with Easter spices and a little orange. The rum soaked raisins are less subtle, but give a surprise heady hit. They are topped with a chocolate rum glaze.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: chocolate, Easter, mini cakes, party food, raisins, rum, rum & raisin
Servings: 24 mini cakes
Author: Choclette


  • 30 g raisins
  • 4 tbsp dark or spiced rum
  • 125 g unsalted butter
  • 125 g dark muscovado (I used jaggery)
  • 2 large eggs (I used duck eggs)
  • 75 g wholemeal flour
  • 75 g plain white flour
  • 1 tsp baking powder
  • 25 g cocoa powder
  • a good grating of nutmeg (I used 1 drop of Holy Lama spice extracts)
  • ½ tsp ground cinnamon (I used 1 drop of Holy Lama spice extracts)
  • ½ tsp ground allspice
  • 1 tsp grated orange zest (I used dried orange powder)

Chocolate Rum Glaze

  • 75 g dark chocolate (I used 72%) - chopped
  • 2 tbsp dark or spiced rum
  • 10 g butter
  • 24 mini chocolate eggs to decorate or 12 mini creme eggs - halved.


  • Place the raisins in a covered jar and add the rum. Leave to soak for as long as possible (24hrs or more is best).
  • Cream the butter and sugar until light and fluffy.
  • Beat in the orange zest.
  • Beat in the eggs, one by one, adding a little of the flour to prevent curdling if necessary.
  • Sift in the flours, baking powder and spices and stir gently to combine.
  • Gently stir in the rum and raisins.
  • Divide the mixture between 48 mini silicone muffin moulds or tins lined with cases.
  • Bake in the middle of the oven at 180℃ for 15-20 minutes until the cakes are well risen and firm to the touch.
  • Allow to cool in the moulds for a couple of minutes, then turn out onto a rack to cool completely.
  • Chocolate Rum Glaze
  • Melt the chocolate together with the rum gently in a bowl over hot water.
  • Stir until combined, then add the butter. Remove from the heat and stir until you have a shiny glaze.
  • Spoon over the top of the cakes and allow to run down the sides.
  • Top each with a mini Easter egg or halved mini creme egg, then leave to set.


Best if raisins are soaked for 24 hours or more.
Makes 24 mini cakes or 12 cupcakes.


As mentioned above, We Should Cocoa is being hosted over at Lancashire Food this month and the theme is eggs.

Simply Eggcellent over at Belleau Kitchen is also celebrating Easter eggs this month.

It’s all about Easter over at Tea Time Treats with The Hedge Comber and Lavender and Lovage.

I’m also sending my Easter chocolate cakes to Treat Petite with Baking Explorer and Cakeyboi where the theme is also Easter.

And last but by no means least, these Easter chocolate cakes go to Maison Cupcake and Casa Costello for Bake of the Week.


  1. Dom

    18th March 2016 at 10:29 am

    oh my word these are simply adorable! I can’t stop looking at their cuteness and I LOVE that they’re really quite simple little buns but that rum makes them super-special… also love that they look small enough to pop more than one in the mouth at a time! Thanks so much for linking to Simply Eggcellent x

    • Choclette

      18th March 2016 at 11:23 am

      Haha Dom, I now have an image of you with bulging hamster cheeks and I can’t stop laughing. Glad you like them 😀

  2. Dannii @ Hungry Healthy Happy

    18th March 2016 at 12:30 pm

    My husband loves rum and chocolate cake, so this sounds like something he wouldn’t be able to resist.

    • Choclette

      18th March 2016 at 2:41 pm

      Thanks Dannii, I do like to make cakes that are hard to resist – it’s my inner evil genie 😉

  3. Katie Bryson

    18th March 2016 at 12:56 pm

    Oh what adorable little cakes! Loving all the flavours you’ve put in them too… love spiced bakes 🙂

    • Choclette

      18th March 2016 at 2:42 pm

      Thanks Katie. Spiced bakes have the added benefit of making the house smell wonderful whilst they’re baking.

  4. Henk Kooiman

    18th March 2016 at 2:51 pm

    They look lovely ! I am not a fan of fiddly decorations, but this is just right. Not sure whether I am going to make them though. The list of things I’d like to make for Easter is already too long. But we’ll see (I am sure they taste good !) Still no duck eggs to be found here, but now and then goose eggs are on offer and these are great for baking too.

    • Choclette

      18th March 2016 at 7:23 pm

      Oh yes goose eggs are wonderful. It must be coming up to goose egg season now. Mind you, you need to be making a big cake if you’re going to use one.

  5. Chris @thinlyspread

    18th March 2016 at 3:09 pm

    Oh. Now. These look more than a bit moreish! I think I would be hamsters like Dom!

    • Choclette

      18th March 2016 at 7:21 pm

      Oh Chris, you never would, you are far too refined.

  6. Lancashire Food

    18th March 2016 at 5:30 pm

    They look smashing and I’m with you, it looks like a little chick is just about to emerge from the egg. Rum and spices a great combination

    • Choclette

      18th March 2016 at 7:19 pm

      Thanks Linzi, glad you could see it too.

  7. Helen at Casa Costello

    18th March 2016 at 8:39 pm

    Ooo aren’t these just too cute? I bet they have a lovely warmth to them from the rum too – Once again, I NEED to do more baking with rum. Thanks so much for mentioning my Choc Fudge Bundts & for joining in with #BakeoftheWeek x

    • Choclette

      19th March 2016 at 8:35 am

      Thanks Helen. These cakes are not for the faint hearted, but they really are delicious.

  8. sue|theviewfromgreatisland

    18th March 2016 at 9:01 pm

    Oh I’m a spiced rum girl — these are calling my name!

    • Choclette

      19th March 2016 at 8:36 am

      Haha Sue. I don’t do much in the way of drinking alcohol, but I do like to bake with it.

  9. Kat

    19th March 2016 at 7:47 am

    Loving a cheeky bit of rum at Easter time! The cakes look adorable, thank you for entering them into Treat Petite.

    • Choclette

      19th March 2016 at 8:38 am

      Thanks Kat, you’ve got to be cheeky from time to time 😉

  10. Dzoli

    19th March 2016 at 9:15 am

    Great idea, Somanz things in one morish cake!

    • Choclette

      19th March 2016 at 10:13 pm

      Thanks Dzoli, they are delicious indeed 🙂

  11. Nayna Kanabar

    19th March 2016 at 5:03 pm

    These look so adorable and perfect Easter treats to serve and gift.

    • Choclette

      19th March 2016 at 7:47 pm

      Thanks very much Nayna. I think they would indeed make nice gifts, but they didn’t hang around long enough to make it out of the house 😉

  12. Heidi Roberts

    19th March 2016 at 6:33 pm

    Those little cakes are so cute and with rum and chocolate they are getting my attention!!

    • Choclette

      19th March 2016 at 7:44 pm

      Thanks Heidi. One of the many wonderful things about chocolate is that it pairs well with so many flavours.

  13. the caked crusader

    20th March 2016 at 3:01 pm

    Chocolate and rum is such a lovely combo – I like a tot in my hot chocolate!

    • Choclette

      21st March 2016 at 8:22 am

      Haha, do you indeed CC. I think I might just have to try that.

  14. Kate - gluten free alchemist

    20th March 2016 at 5:42 pm

    Food of the gods indeed! I would love to throw some rum at my cakes, but I fear Miss GF may just leave home as a consequence….. If I wasn’t gluten free I would have some of these sent over immediately! They look so cute and sound ultra delicious Choclette!

    • Choclette

      21st March 2016 at 8:21 am

      Thanks Kate, but you’re right. These cakes are not for Miss GF 😉

  15. Janice

    21st March 2016 at 6:40 pm

    What a gorgeous combination, rum and chocolate! Love these little bites, just enough to satisfy a sweet tooth.

    • Choclette

      22nd March 2016 at 1:19 pm

      I’m a big fan of mini cakes, If only I could stop at one though.

  16. Jacqueline Meldrum

    21st March 2016 at 11:39 pm

    Those look great Choclette. If only I could reach in ……………

    • Choclette

      22nd March 2016 at 1:20 pm

      Haha, there’s a lot to be said for eating with our eyes only. I’d be bigger than my house if I tucked into everything that tempts me on blogs.

  17. Sarah Maison Cupcake

    22nd March 2016 at 12:07 pm

    These look incredibly more-ish! Thanks for joining in with #BAKEoftheWEEK !

    • Choclette

      22nd March 2016 at 1:21 pm

      Thanks Sarah. I can attest they are way too moreish 😉

  18. Sus //

    22nd March 2016 at 2:42 pm

    You had me at rum Choclette! Love these 🙂

    • Choclette

      24th March 2016 at 9:00 am

      Thanks Sus, it’s a powerful but delectable combination 🙂

  19. Jenn

    23rd March 2016 at 1:19 pm

    My mind is always on chocolate! And these are so cute!

    • Choclette

      24th March 2016 at 8:54 am

      Thanks Jenn. My mind is rarely away from chocolate too 😉

  20. Sammie

    25th March 2016 at 9:16 pm

    These look so delicious and incorporating hot cross bun spices, absolutely genius idea. I would have to leave out the orange (allergic) but would love to try these. Love their biddy size, perfect for munching more than one . Happy Easter to you.

    • Choclette

      25th March 2016 at 10:27 pm

      Thanks Sammie. I’m a big fan of mini cakes, probably so I don’t feel greedy having a second one 😉 I just heard of someone else who was allergic to citrus – how very annoying for you.


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