Easter Mini Chocolate Rum Cupcakes

Mini Chocolate Rum Cupcakes with Butter Rum Frosting

Easter Mini Chocolate Rum Cupcakes

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?

Course Dessert

Cuisine American

Keyword easy chocolate recipes, easy cupcake recipes

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 311kcal

Author Nicole Cook

Ingredients

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