Rum Punch Cupcakes

Tuesday, July 15, 2008

Hubby and I got married in St Thomas with 23 of our closest friends and family members (we HIGHLY recommend beach weddings!) We had a morning ceremony with lunch immediately after at a restaurant on the beach. After the meal, over half of the bill was for rum punch! Our amazing photographer (Steph Carson – check her out if you need a photographer – tell her Jen P sent you if you contact her – see some of our pics here), caught this picture of the tasty beverages coming out to the table. We love all the pictures that Steph took, but this one really takes us back.

(Photograph by Stephanie Carson)

These cupcakes are inspired by our favorite tropical drink. When I make rum punch at home, I mix cranberry juice, pineapple juice, and coconut rum. So I adapted the Sea Breeze cupcake recipe in Crazy about Cupcakes to make Rum Punch cupcakes. They turned out really good, although next time I’ll put more rum in or some coconut extract.

Rum Punch Cupcakes – makes 12 – adapted from Crazy about Cupcakes
1/4 pound (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, separated, at room temperature
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup pineapple juice
1/4 cup cranberry juice
Zest of 1 orange

Preheat oven to 350. Insert liners into a medium cupcake pan.

In a large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy 3-5 minutes. Add the egg yolks. Beat well.

In a separate bowl combine the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the creamed mixture, alternating with juices. Fold in zest.

With clean beaters, whip the egg whites until stiff peaks form. Gently fold the whites with a rubber spatula into the batter.

Fill the cupcake liners 1/2 to 2/3 full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Rum Punch frosting – adapted from Crazy about Cupcakes
3 cups confectioners sugar
6 Tbsp heavy cream
1 Tbsp rum
1 Tbsp pineapple juice
1 Tbsp cranberry juice

Combine all ingredients in medium mixing bowl. Beat on low speed until smooth. Add additional liqueur or sugar if necessary to reach desired spreading consistency.

Note: This frosting was very thin. I added more sugar, but stopped adding sugar because I didn’t want it to be too sweet.

Cupcakes, Dessert

3 comments »

18 Responses to “Chocolate Peanut Butter Cupcakes”

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Colleen — July 16, 2009 at 4:22 pm

These look amazing! I love that you added even more peanut butter flavor too!
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Amy Kingman — July 16, 2009 at 4:54 pm

Mmmmmm! These look incredible!! AH! My weakness!!!!
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3

Memória — July 16, 2009 at 4:57 pm

Oh wow!! This looks soo good. I would make the cupcakes with the Hershey’s Perfectly Chocolate cake recipe and then use the other recipes you provided. Thanks!!!!
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4

Jen — July 16, 2009 at 5:04 pm

You could definitely use any chocolate cupcake recipe that you want!
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Stephanie Wagner — July 16, 2009 at 7:30 pm

These look awesome! I bet they’re really rich!
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6

oneordinaryday — July 16, 2009 at 8:05 pm

Holy. Cow.
These look sooo darn good!
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7

Jill — July 17, 2009 at 3:51 am

I saw your picture on Tastespotting and had to see more! Your cupcakes look delicious!
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8

Kerstin — July 17, 2009 at 3:54 am

Wow, these look beyond incredible! I’m completely impressed 🙂
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Jennifer — July 17, 2009 at 10:32 am

peanut butter cups…one of my favorites!! What an awesome cupcake!!!
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Laura — July 17, 2009 at 1:50 pm

Oh. My. God. I think my DH is packing his bags to leave me as we speak!

These look soooo good. I bet it’s all you can do to eat one they are so rich!
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11

Erin — July 18, 2009 at 11:28 pm

These look delicious! Chocolate and peanut butter is the most fabulous combination!
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Scott W. — July 23, 2009 at 12:35 am

Alright, so you’ve gotta make some cupcakes when we are in Pennsylvania. These would work. Yummy!!!
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13

Jen — July 23, 2009 at 12:38 am

haha no prob Scott. Just let me know what you’re in the mood for. These were delicious…
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Ingrid — July 26, 2009 at 1:13 am

The only time I like chocolate or PB is when they’re together so these are looking pretty good to me!
~ingrid

Btw, your salmon and the “sauce” looked really good too!
~ingrid
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15

Mermaid Sweets — July 27, 2009 at 5:09 am

Thanks so much for the link back, your cuppies look amazing.
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comfycook — February 24, 2010 at 2:12 pm

I just discovered these and can’t wait to make them. Love chocolate and peanut butter.
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LauraC — May 4, 2010 at 8:13 pm

I just made your vegan chocolate cupcakes over the weekend for some vegan friends and they were a huge hit. I had bookmarked this cupcake recipe for mother’s day because I LOVE peanut butter cups.

Anyway I wanted to let you know the woman from Confetti Cakes was on Rachel Ray and they posted the official recipe on the Rachel Ray website. Not sure if you want to link it?

http://www.rachaelrayshow.com/food/recipes/chocolate-cake/
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Jan — February 23, 2012 at 7:29 am

THank you for this post! I tried the cupcakes out here: http://www.themediamaid.com/2012/cupcake-celebrations/

and loved it!