Tropical rum meets cooling mint in these delightful chocolate mint rum cocktail cupcakes. The recipe is an easy one, but the results are seriously good. The cakes are topped with a minty cream cheese icing.
Prep Time20 minutesmins
Cook Time20 minutesmins
Course: Afternoon Tea
Cuisine: British
Keyword: chocolate, cocktail, cream cheese, cupcakes, mint, rum
Melt the butter with the chocolate in a large pan over a low heat.
85 g unsalted butter, 100 g dark peppermint chocolate
Remove from the heat, add the sugar and stir until smooth.
175 g dark brown sugar
Beat in the eggs.
2 large eggs
Sift in the dry ingredients and stir in followed by the yoghurt.
180 g flour, 4 tsp cocoa powder, ¾ tsp baking powder, ½ tsp bicarbonate of soda, 2 tbsp natural yoghurt
Pour the rum into a jug with along with the schnapps then top up to 150ml with water.
2 tbsp rum, 1 tbsp mint liqueur
Stir into the batter until everything is just incorporated.
Spoon into 15 cupcake cases and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 20 minutes until risen and firm to the touch.
Leave to cool for 10 minutes then turn out onto a rack to cool completely.
Cream Cheese Icing
Cream the butter with the sugar until light in colour and fluffy in texture.
50 g unsalted butter, 130 g icing sugar
Add the mint schnapps and beat until well incorporated.
1 tbsp mint liqueur
Beat in the cream cheese.
50 g cream cheese
Top the cupcakes with the icing and add an mint baton to each one to give a cocktail effect.
Notes
Use green cupcake cases for extra effect.Please note: American cup conversions are automated and have not been tested. For best results use scales.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.