You get a peek behind the scenes: My uncle is seated next to me, asking too many questions. I love having 13 Gerards, 6 Mooneys, and 1 Chal at home. Craziness! I suppose we run the dishwasher four times a day. Not typical! Anyway, these cupcakes rock. They're the perfect cupcake for watching the ball drop!
Ingredient
– For the Cupcake– 1 cup coconut flavored rum I used Malibu– 1 cup unsalted butter 2 stick– 3/4 cup unsweetened cocoa powder– 2 cups all-purpose flour– 1 1/4 cups sugar– 3/4 teaspoon salt– 1 1/2 teaspoons baking soda– 2 large eggs– 2/3 cup greek yogurt– For the Frosting:– 1 cup butter softened– 4 1/2 cups – 4 powdered sugar– 1/4 cup coconut rum– 1 tablespoon vanilla
1
Preheat oven to 350°F.
Line 2 regular cupcake pans with 24 liners.
Direction
2
Over medium heat, boil coconut rum and butter in a large saucepan. Mix cocoa powder into saucepan slowly until smooth.
Remove from heat and cool.
3
In a large bowl, mix sugar, flour, salt, and baking soda.
In a separate bowl, beat eggs and Greek yoghurt with an electric mixer. Add coconut rum and cocoa slowly. Low-speed combine.
4
Combine flour and sugar mixture slowly until well mixed.
Fill baking cups 3/4. Bake for 22 minutes. Cool.
5
For frosting, cream butter until creamy. Add powdered sugar, rum, and vanilla slowly until desired consistency is obtained.
6
Increase or decrease sugar or liquid depending on frosting thickness.