Dark and Stormy Cupcakes

First, I have to give a shout-out to my younger sister Brooke – today is her birthday! Happy birthday sis – see you next weekend!!

Last week, I shared one of my favorite cocktail recipes. If you follow me on Instagram, you know that I enjoy a Dark and Stormy whenever I get the chance. A fellow Boston area blogger, Amanda of Tales from a Kitchen Misfit, also loves a good Dark and Stormy.

She’s usually the first to like my Dark and Stormy pics or comments and has shared quite a few herself. Earlier this year, she made her own birthday cake. As a baker, I can appreciate the feeling. People ask why I don’t want someone else to make my birthday cake and it’s an obvious answer. By making my own, I have complete control over the complexity, flavors, decorations, etc. I can make a big old cake exactly how I want it. But I digress.

Amanda’s birthday cake this year was a Dark and Stormy cake. Mind blown. I knew I had to make this cake the second I saw it. I decided to mix things up a bit to really enhance the flavor of a Dark and Stormy. I find that when baking with alcohol, the flavor of the alcohol often gets lost.

I used the same cake recipe as Amanda, but made it into cupcakes. After they were cooled, I soaked the cupcakes in some rum to really get that rum flavor in there. Instead of the frosting Amanda used, I just used a simple cream cheese frosting but added some ginger to mimic a ginger beer. And added more rum. Finally, I topped the whole thing with some candied ginger.

To say these cupcakes were a hit is an understatement. Everyone loved them and they disappeared very quickly. They were quite boozy tasting, which is what I was going for. I served them at an adult party, so no one seemed to mind. I definitely can’t wait to make these again.

By the way, the lime and straw garnish are a must for these cupcakes.

One Year Ago: Pumpkin Butterscotch Cheesecake Bars
Two Years Ago: Acorn Squash Stuffed with Autumn Fruit Compote and Lime Cilantro Sweet Potatoes with Black Beans
Three Years Ago: Rocky Road Squares
Five Years Ago: Gnocchi with Shrimp, Asparagus, and Pesto and Oreo Truffles

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Dark and Stormy Cupcakes

A Dark and Stormy is one of my favorite cocktails. Making them into cupcakes is a great way to enjoy them.

Yield: 24 cupcakes

Ingredients:

For the Cupcakes
2 cups all purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp salt
1 cup canola oil
3/4 cup plus 2 tbsp sugar
1/2 cup dark molasses
3 large eggs
1 cup boiling water

For the Frosting
4 oz cream cheese at room temp
1/2 stick (4 Tbsp) butter at room temp
2 tsp ground ginger
2 Tbsp Gossling's Black Label rum
2 - 2 1/2 cups powdered sugar

Optional Garnishes
2/3 cup Gosling's Black Label rum
1/2 cup candied ginger, chopped

Directions:

For the cupcakes
Preheat oven to 350F. Line muffin pans with 24 cupcake liners.

In a medium bowl, whisk flour, baking soda, ginger, cinnamon and salt and set aside.

In the bowl of a stand mixer with the paddle attachment combine the oil, sugar and molasses. Mix on medium speed until blended. With the stand mixer running on low, add the eggs, one at a time, until completely mixed.

Add the flour mixture slowly and mix until just combined. Add the boiling water and mix on low speed until combined.

Divide batter into both cake pans and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pan for about 45 minutes.

For the Frosting
Place the cream cheese in the bowl of your mixer. Beat on medium-high until completely smooth, 3-4 minutes. Add the butter and continue to cream until fluffy.

Add ground ginger and rum. Slowly add powdered sugar (1/4 cup at a time) until desired consistency is reached.

Assemble the Cupcakes
Once cupcakes have cooled completely, poke holes into the top of each cupcake.

Pour 1 tsp rum on top of each cupcake and allow cupcakes to soak in the rum.

Spread frosting onto cupcakes and garnish with candied ginger.

Cupcake Recipe adapted from Sweet Cream and Sugar Cones, as seen on Kitchen Misfit.
Frosting Recipe adapted from My Go-To Cream Cheese Frosting Recipe

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17 Responses to “M&M Cookies to Celebrate Valentine’s Day”

  1. #
    1
    Carrie — February 12, 2010 at 2:26 pm

    I love freezing dough but somehow most ends up in my tummy unbaked when I do that ๐Ÿ™‚

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    2
    oneordinaryday — February 12, 2010 at 2:40 pm

    What a great gift! I’m thinking that would be wonderful for all sorts of occasions. Thanks for the idea!

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    3
    Carly — February 12, 2010 at 5:00 pm

    These are adorable and I love that idea! Two questions, though: 1) Were these as good as the cookies from the other recipes? and 2) When you freeze them, do you bake right from frozen?

  4. #
    4
    Jen — February 12, 2010 at 5:04 pm

    Great questions Carly – As far as comparing them to the other cookies. I enjoyed the chocolate M&M cookies the best, but they were REALLY chocolatey. The other non-chocolate M&M cookies were a bit more chewy and they had nuts in them, so they had a different vibe. This recipe was more of a classic M&M cookie for sure.

    As far as baking from frozen, you can def just go straight from freezer to oven. Bake them ~13 minutes instead of ~11 and take them out when they look done.

  5. #
    5
    Cara — February 12, 2010 at 5:18 pm

    these were delicious!

  6. #
    6
    stephchows — February 12, 2010 at 5:35 pm

    they look so cute all frozen up ๐Ÿ™‚

  7. #
    7
    Leanne — February 12, 2010 at 6:11 pm

    I love the pink and red M&Ms. Thanks for the idea of freezing the cookie dough.

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    8
    Memรณria — February 12, 2010 at 8:06 pm

    I was going to ask you the same thing as Carly, well the first question. These cookies are cute. Your freezing method reminded me that I have a bunch of sugar cookies still in the freezer! Do you know how long cookies can stay in the freezer?

  9. #
    9
    Jen — February 12, 2010 at 9:32 pm

    I don’t know how long they will last in the freezer. I have a tendency to forget about things in my freezer… I’d guess a couple months? Anyone have ideas?

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    10
    nutmegnanny — February 12, 2010 at 9:43 pm

    What festive little cookies ๐Ÿ™‚ I love them! I also like the fact that you froze them. I bet they were delicious. Make sure to enter the All Through the Year Cheer event for Valentine’s Day ๐Ÿ™‚

  11. #
    11
    Julie — February 13, 2010 at 4:49 am

    I think that sounds like a great way to spend valentine’s day. It can be intimidating the way it’s so hyped up. The cookies look very festive, love ’em!

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    12
    Vivian - Let's Try These... — February 13, 2010 at 2:16 pm

    We don’t do “valentine’s day” either since my MIL was born on the 14th and daughter’s birthday is the 15th – besides, its more important to say you love someone everyday, not just one day out of the year. Love the idea about freezing the cookie dough in preshaped form and giving that away. Wonderful idea!

  13. #
    13
    Deborah Dowd — February 14, 2010 at 1:03 pm

    I am looking for cookies that travel well for my soldier adopted through Soldier’s Angels and these look like a winner!!

  14. #
    14
    Kerstin — February 14, 2010 at 8:00 pm

    Mmm, these were so tasty! Happy Valentine’s Day!

  15. #
    15
    Amy (Sing For Your Supper) — February 16, 2010 at 9:54 pm

    These are just too cute!! I love M&M cookies too!!

    http://www.singforyoursupperblog.com

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    16
    bcallegra — February 17, 2010 at 1:13 am

    Just had to add my two cents on the idea of giving cookie dough frozen and ready to be baked – genius! For some reason, I’ve never thought of that, even though I’ve given cookies frozen to people to be defrosted when they’re ready to eat. I love the dough idea!

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    17
    Megan — February 20, 2010 at 2:16 am

    YUM-these look absolutely delicious! I love the pink and red M&Ms!

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