Drunken Butter Rum Cupcakes

Name: Drunken Butter Rum Cupcakes
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 24 serving(s)
Ingredients: 1 cup pecans, chopped; 1/2 cup coconut flakes; 1 (18 1/2 ounce) box butter recipe cake mix (or yellow if you cant find it); 1 3/4 ounces vanilla instant pudding mix (about half a standard packet); 4 eggs, room temperature; 1/2 cup whole milk, cold; 1/2 cup vegetable oil; 1/2 cup dark rum; 1/2 cup unsalted butter; 1 cup sugar; 1/2 cup dark rum; 16 ounces confectioners' sugar; 1/2 cup butter, softened; 1 1/2 teaspoons vanilla extract; 4 tablespoons dark rum, plus up to 2 tablespoons more, as needed

(10)

Recipe by Meghan

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

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READY IN: 1hr 5mins

SERVES: 24

UNITS: US

INGREDIENTS

Nutrition

for the Cupcakes
1

cup pecans, chopped
¹⁄₂

cup coconut flakes
1

(18 1/2 ounce) box butter recipe cake mix (or yellow if you cant find it)
1 ³⁄₄

ounces vanilla instant pudding mix (about half a standard packet)
4

eggs, room temperature
¹⁄₂

cup whole milk, cold
¹⁄₂

cup vegetable oil
¹⁄₂

cup dark rum
for the Butter Rum Glaze
¹⁄₂

cup unsalted butter
1

cup sugar
¹⁄₂

cup dark rum
for the Rum Buttercream frosting
16

ounces confectioners' sugar
¹⁄₂

cup butter, softened
1 ¹⁄₂

teaspoons vanilla extract
4

tablespoons dark rum, plus up to 2 tablespoons more, as needed

DIRECTIONS

Preheat oven to 325 degrees F.
Line muffin pan with paper liners.
Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
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.
Pour batter into prepared cups.
Bake for 30 minutes or until toothpick comes out of center completely clean.
Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
For glaze:.
Melt butter in saucepan.
Stir in 1/4 cup of the rum and sugar.
Boil 5 minutes, stirring constantly until thickened. Remove from heat.
Stir in remaining 1/4 cup of rum.
For Frosting:.
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.
In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
Beat in more rum as needed for desire consistency for frosting.
To finish cupcakes:.
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.
Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.