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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18 Responses to “Double Cookie Dough Ice Cream”

  1. #
    1
    steph@stephsbitebybite — June 24, 2013 at 7:36 am

    Oh my word!!

  2. #
    2
    Rachel @ Baked by Rachel — June 24, 2013 at 7:58 am

    Pass me a spoon! This sounds amazing, Jen!

  3. #
    3
    Eva @ Eva Bakes — June 24, 2013 at 8:23 am

    I need this ice cream right now!

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    4
    Sues — June 24, 2013 at 11:28 am

    I absolutely love cookie dough ice cream and this looks like a fabulous one! I love your bowls, too 🙂

    • beantownbaker — June 24th, 2013 @ 3:47 pm

      Thanks! They’re from Pier 1.

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    5
    Katie B. — June 24, 2013 at 8:02 pm

    Wow… I’m not a cookie dough ice cream fan for the same reason, but this is amazing. How much do you think the coconut milk plays in the flavor?

    • beantownbaker — June 24th, 2013 @ 8:25 pm

      I personally don’t find coconut milk very coconuty. I know some people do. I think you could use the cow’s milk varieties in the recipe and it would taste similar. I just have to use the coconut milk since i can’t eat cow’s milk.

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    6
    Nutmeg Nanny — June 27, 2013 at 9:35 am

    I love this! Ice cream has to be my favorite dessert, this looks amazing 🙂

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    Erin @ Dinners, Dishes and Desserts — June 27, 2013 at 7:44 pm

    I made this recipe from Tracey a couple of weeks ago too (I haven’t post about it yet) – so good!!!

    • beantownbaker — June 27th, 2013 @ 9:11 pm

      Isn’t it? It’s definitely one of my favorite ice cream recipes to date!

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    8
    Elizabeth @ SugarHero.com — June 28, 2013 at 2:08 am

    This sounds delicious! I’m with you–regular cookie dough ice cream is a snooze. (Unless I’m sharing a pint with someone who doesn’t mind if I go through and pick out all the goodies–but let’s be real–everyone minds!) I’ll have to try this variation–it sounds like the perfect solution!

    • beantownbaker — June 28th, 2013 @ 7:17 am

      I agree completely – everyone does mind!

  9. #
    9
    Parrish (Life With The Crust Cut Off) — July 1, 2013 at 10:58 am

    This looks amazing!!! We would love it if you would link up at our We Scream For Ice Cream linky party/giveaway:
    http://www.lifewiththecrustcutoff.com/we-scream-for-ice-cream-linky-party/
    Live the whole month of July.
    Hosted by:
    http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
    http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
    We hope to see you there!

    • beantownbaker — July 3rd, 2013 @ 5:05 pm

      Thanks for the link!

  10. #
    10
    Melissa — July 6, 2013 at 6:45 am

    Cookie dough ice cream is my favorite and this recipe makes me want to buy an ice cream maker immediately! Which kind do you recommend?

    • beantownbaker — July 6th, 2013 @ 11:09 am

      I have the ice cream maker attachment for my Kitchenaid mixer. If you don’t have a Kitchenaid mixer, I’ve heard good things about the Cuisinart ice cream maker.

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    11
    Kristen — March 30, 2014 at 8:56 pm

    I’ve never made cookie dough ice cream but am wanting to try this one. Is there a way to substitute the egg yolks or leave it out?

    Thanks!

    • beantownbaker — April 16th, 2014 @ 6:00 pm

      I would assume you could find a Philadelphia style ice cream recipe to use as the base with some brown sugar in it to give it more of a cookie dough taste. I wouldn’t recommend just leaving them out of this specific recipe though.

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