Mini Chocolate Rum Cupcakes with Butter Rum Frosting

Impress your Easter guests with these adorable Mini Chocolate Rum Cupcakes! These moist and decadent cupcakes are bursting with rum flavor, and the best part?

They’re surprisingly easy to make with a box mix as the base. Don’t be fooled by the shortcut – the secret rum-infused batter and rich Butter Rum Frosting (recipe included below!) will have everyone raving.

For an extra festive touch, decorate them with your favorite Easter sprinkles or mini eggs!

Why You’ll Love This Easy Recipe!

• Easy and convenient: It uses a boxed mix as the base, saving time and effort without sacrificing taste.
• Rich and decadent: The combination of moist chocolate cupcakes and rum-infused batter creates a luxurious flavor experience.
• Perfect for Easter: The mini size is ideal for portion control and the chocolate rum flavor complements the festive spring theme.
• Versatile decorating: The recipe allows for creativity with Easter-themed sprinkles or candies, making it fun and personal.
• Surprisingly impressive: Despite the boxed mix shortcut, the secret rum-infused batter and homemade Butter Rum Frosting elevate the cupcakes, making them seem more elaborate than they are.

Overall, this recipe offers a delicious, easy-to-make dessert that’s perfect for the Easter season. It combines convenience with impressive taste and festive presentation.

Tips to Making These Cupcakes Better

Here are some tips for making delicious Easter Mini Chocolate Rum Cupcakes:

Cupcakes:

• Use room temperature ingredients: This ensures even mixing and a smooth batter. Take your eggs and milk out of the fridge about 30 minutes before you start baking.
• Don’t overmix: Once the dry and wet ingredients are just combined, stop mixing. Overmixing can lead to tough cupcakes.
• Fill liners ¾ full: This allows the cupcakes to rise without overflowing and keeps them moist.
• Toothpick test: Insert a toothpick into the center of a cupcake. If it comes out clean, they’re done!

Rum:

• Rum choice: Use a good quality dark rum for the best flavor. If you prefer a milder rum flavor, use a light rum or reduce the amount.
• Soaking Rum: For an extra rum punch, after the cupcakes are cool, poke a few holes with a toothpick and drizzle them with some additional rum.

Frosting:

• Cream cheese frosting base: If you don’t want to make Butter Rum frosting, a simple cream cheese frosting pairs well with the chocolate rum cupcakes. You can add a splash of rum to the frosting for a hint of rum flavor.
• Frosting consistency: The frosting should be thick enough to spread easily but not too stiff. If it’s too thin, add more powdered sugar. If it’s too thick, add a tablespoon of milk at a time until it reaches the desired consistency.

General Tips:

• Lining the pan: Use high-quality cupcake liners for easier removal and prettier presentation.
• Cooling completely: Make sure the cupcakes are completely cool before frosting them. This prevents the frosting from melting and keeps the cupcakes neat.
• Decorating: Get creative! Use festive sprinkles, mini chocolate eggs, or piped designs with your Butter Rum frosting for a fun Easter touch.

By following these tips, you’ll be well on your way to baking a batch of delightful Easter Mini Chocolate Rum Cupcakes that everyone will love!

How to Store Cupcakes for Best Flavor and Freshness

Here’s how to store your cupcakes for the best flavor and freshness, depending on how soon you plan to eat them:

Short-term storage (1-2 days):

• Room temperature: This is the best option for frosted cupcakes with buttercream or ganache frosting. Store them in an airtight container on the countertop away from direct sunlight.
• Fridge: If your room temperature is very warm or your frosting is delicate (like whipped cream), store them in the fridge in an airtight container. Be aware that the fridge can dry out cupcakes slightly, so take them out 30 minutes before serving to let them come to room temperature and regain their moist texture.

Long-term storage (up to 3 months):

• Freezer: This is a great option for unfrosted cupcakes or cupcakes with sturdier frostings like buttercream. Wrap each cupcake tightly in plastic wrap to prevent freezer burn. Then, place them in a single layer in a freezer-safe container. When ready to thaw, leave them in the refrigerator overnight or at room temperature for a few hours.

General Tips:

• Cooling completely: Always cool cupcakes completely before storing them. This prevents condensation from forming, which can make them soggy.
• Freshness factors: The type of frosting and the presence of fresh ingredients like fruits can affect how long cupcakes stay fresh. Cupcakes with fresh fruit fillings are best enjoyed within a day or two.
• Separate storage: If storing frosted and unfrosted cupcakes together, keep them in separate containers to prevent the unfrosted ones from drying out.

By following these tips, you can enjoy your delicious cupcakes for days or even weeks to come!

More Recipes For Easter

• Easter M&M Blondies by Hezzi-D’s Books and Cooks
• Egg Benedict Quiche by A Kitchen Hoor’s Adventures
• Orange Ricotta Pancakes by Jolene’s Recipe Journal
• Lemon Cheesecake Rolls
• Carrot Cake Cookies

Making the Recipe

Easter Mini Chocolate Rum Cupcakes

Nicole Cook

Moist, Rich, Rum-soaked chocolate mini cupcakes are a decadent addition to your Easter table. We topped ours with a Butter Rum Frosting and decorated for Easter. What will you do?

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 311 kcal

Ingredients

  

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For Chocolate Rum Cake:

• 15.25 ounces dark chocolate cake mix
• 3.6 ounces instant chocolate pudding mix
• 4 large eggs
• ½ cups milk
• ½ cups canola oil
• ½ cups dark rum

Rum Glaze:

• ½ cups butter
• 1 cups brown sugar
• ¼ cups dark rum
• ¼ cups milk

Instructions

 

For Chocolate Rum Cake:

• Preheat oven to 325 degrees F (165 degrees C). Spray your mini muffin/cupcake pan with cooking spray. 
• In the bowl of an electric mixer, beat together dark chocolate cake mix, chocolate pudding mix, eggs, canola oil, milk and rum on high speed for 2 minutes.
• Pour batter into mini muffin pan 3/4 full. 
• Bake at 325 degrees F (165 degrees C) for 12-15 minutes or until a toothpick inserted comes out clean.

For Rum Glaze:

• In a saucepan melt the butter, then combine brown sugar, 1/4 cup dark rum and 1/4 cup of milk. Bring the rum mixture to a boil and cook for 2 minutes. 
• Poke several holes in cupcakes with toothpick while still hot. Pour glaze carefully over the tops of the cupcakes. It’s fine if it runs down.
• If you wind up with lots of extra glaze, you can either drizzle it all over the entire cupcake or pour a little on a plate, put the cupcake on top before serving. It’s also amazing over ice cream.

Notes

We love these straight from the oven, and they are even better when the glaze has infused. For BEST results, allow the glaze to soak into the cake overnight. It’s totally find if you can’t, it’s just better that way. 

Nutrition

Calories: 311kcalCarbohydrates: 26gProtein: 2gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 82mgSodium: 212mgPotassium: 70mgFiber: 0.3gSugar: 24gVitamin A: 326IUCalcium: 28mgIron: 1mg

Keyword easy chocolate recipes, easy cupcake recipes

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