Drunken Butter Rum Cupcakes

Meghan's Note:

An absolutely sinful cupcake that is perfect for grownup parties. Worth the extra effort by every bit!

• Total Time: 1 hrs 5 mins
• Prep Time: 35 mins
• Cook Time: 30 mins

Ingredients:

Servings: 24

for the Cupcakes

• 1 cup pecans , chopped
• ½ cup coconut flakes
• 1 (18 ½ ounce) box butter recipe cake mix (or yellow if you cant find it)
• 1 ¾ ounces vanilla instant pudding mix (about half a standard packet)
• 4 eggs , room temperature
• ½ cup whole milk , cold
• ½ cup vegetable oil
• ½ cup dark rum

for the Butter Rum Glaze

• ½ cup unsalted butter
• 1 cup sugar
• ½ cup dark rum

for the Rum Buttercream frosting

• 16 ounces confectioners' sugar
• ½ cup butter , softened
• 1 ½ teaspoons vanilla extract
• 4 tablespoons dark rum , plus up to 2 tablespoons more, as needed

Directions:

1. Preheat oven to 325 degrees F.
2. Line muffin pan with paper liners.
3. Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
4. Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later.
5. Pour batter into prepared cups.
6. Bake for 30 minutes or until toothpick comes out of center completely clean.
7. Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
8. For glaze:.
9. Melt butter in saucepan.
10. Stir in 1/4 cup of the rum and sugar.
11. Boil 5 minutes, stirring constantly until thickened. Remove from heat.
12. Stir in remaining 1/4 cup of rum.
13. For Frosting:.
14. Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting.
15. In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
16. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
17. Beat in more rum as needed for desire consistency for frosting.
18. To finish cupcakes:.
19. Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy.
20. Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
21. Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.

Reviews

[npagel]

Yum! I used a mixture of Captain Morgan and Bacardi in place of the dark rum in the cake and first coat of glaze, and added a splash of Kahlua to add some color to the frosting and second coat of glaze. I also toasted a whole bag of coconut for the top of these puppies. These could stop Paula Deen's heart! A single serving is 10 points for the Weight Watchers 2012 program. Okay, I'll just have a bite and allow my skinny friends to indulge :)

[MaryHornTorres]

Best ever!

[huneybee327]

Wonderful!! I have a made a couple of recipes searching for a great one. And this it IT! Thanks for the recipe.