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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41 Responses to “Cinnamon Roll Cupcakes with Cream Cheese frosting”

  1. #
    1
    What's Cookin Stacey?? — August 18, 2009 at 12:41 pm

    These sound soo good!!!

  2. #
    2
    oneordinaryday — August 18, 2009 at 12:43 pm

    I haven’t conquered my fear of yeast yet, but these look like a yummy way to try to.

  3. #
    3
    Jigginjessica — August 18, 2009 at 12:50 pm

    They look great!

  4. #
    4
    Stephanie — August 18, 2009 at 2:06 pm

    These look like the most delicious thing I could ever eat.

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    5
    Jen — August 18, 2009 at 2:07 pm

    Yeast is definitely become less and less scarey for me…

    Steph – you should so whip these up. They’re not too hard and worth the effort!

  6. #
    6
    Katie — August 18, 2009 at 2:33 pm

    OH MY GOODNESS WOW! This is seriously the BESST idea!! THey look sooooo good!!

  7. #
    7
    Xiaolu — August 18, 2009 at 2:37 pm

    I’m glad you’re starting to conquer your fear of yeast! Those cupcakes are so photogenic. I’m getting hungry just looking at them.

  8. #
    8
    Cathy — August 18, 2009 at 2:42 pm

    what a great idea! They look great!

  9. #
    9
    nutmegnanny — August 18, 2009 at 3:36 pm

    OMG these look awesome! I need one right now:)

  10. #
    10
    Katrina — August 18, 2009 at 3:49 pm

    Awesome!
    And I saw on Cake Wrecks that today is National Cupcake Day.

  11. #
    11
    Erin — August 18, 2009 at 5:12 pm

    These look so cute!

  12. #
    12
    jesstyler — August 18, 2009 at 5:34 pm

    oh my gosh! YUM! Hubby LOVES cinnamon rolls. I’ll have to make these for him. He’ll probably eat 1/2 of them in a sitting!

  13. #
    13
    biz319 — August 18, 2009 at 7:57 pm

    My step son would go ape shit over these!!

    He loves carrot cake, but no nuts or raisins – and cinnamon is his favorite spice so I made a cinnamon cream cheese frosting that would go perfect with these!!

    Thanks for the idea!

  14. #
    14
    Sunshine — August 18, 2009 at 9:35 pm

    I got my jam in the mail today. thank you so much! They were super yummy. I’ll be posting about it in the next couple of days. Rhubarb is my favorite and the vanilla peach bourbon….GENIUS! I’m a follower now. Thanks again.

  15. #
    15
    Kerstin — August 18, 2009 at 10:19 pm

    What a cool idea, they look fabulous – yum!

  16. #
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    Megan — August 18, 2009 at 11:27 pm

    Adorable! Love cinnamon rolls and cupcakes… bet these are amazing… and add that cream cheese frosting…yum! I so need these the next time I actually have time to make breakfast! Great job!

  17. #
    17
    Stephanie Wagner — August 19, 2009 at 12:40 am

    These are perfect for the office since they are served in their own paper! Not to mention, they are so cute…

  18. #
    18
    Ingrid — August 19, 2009 at 5:11 pm

    They are SUPER cute! Kudos to you on working out your yeast fears! πŸ™‚
    ~ingrid

  19. #
    19
    Sara @ Our Best Bites — August 20, 2009 at 5:01 am

    adorable! But not too cute not to eat πŸ˜‰

  20. #
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    The Food Librarian — August 20, 2009 at 5:10 am

    Super cute and beautiful!

  21. #
    21
    SiobhΓ‘n — August 20, 2009 at 1:21 pm

    Oh wow, these look amazing! I love cinnamon rolls… mmm… Great idea to bake them in cupcake liners! πŸ™‚

  22. #
    22
    Fuji Mama — August 20, 2009 at 2:03 pm

    So glad you liked them!

  23. #
    23
    Liesl — August 20, 2009 at 2:27 pm

    Great idea! They look so cute and delicious!

  24. #
    24
    Donna @ Way More Homemade — August 20, 2009 at 7:30 pm

    What a wonderful alternative to those expensive “bake and give” paper baking molds. THanks for the idea. (found you thru taste spotting.)

  25. #
    25
    Heavenly Housewife — August 20, 2009 at 8:48 pm

    fabulous!! i’m going to bookmark this one!

  26. #
    26
    bonvivant — August 20, 2009 at 10:30 pm

    These are so gorgeous! You’ve given me a great idea to try out for the next batch of cinnamon rolls I’m whipping up! πŸ™‚

  27. #
    27
    Linsey M. — August 21, 2009 at 12:47 am

    those are ADORABLE!!
    LOVE THEM!
    They would be good for my kid’s teachers!

  28. #
    28
    Jada — August 21, 2009 at 5:29 am

    YUM! Can’t wait to try this recipe and the strawberry basil ones also! Beautiful!

  29. #
    29
    Swirly — August 21, 2009 at 6:56 am

    These are so ridiculously adorable! I bet they taste amazing simply because they’re so cute.

  30. #
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    Peggy — August 21, 2009 at 11:05 am

    these look and sound soooo good! I’ll definitely have to try them soon!

  31. #
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    Ashley — August 24, 2009 at 4:09 pm

    These are adorable! Can’t wait to try them out πŸ™‚

  32. #
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    grace_mitchell — August 25, 2009 at 7:21 am

    Those look AMAZING. I’m definitely gonna try those tomorrow morning. They would go amazing with coffee for breakfast. πŸ™‚

    I don’t bake much, but I have some wonderful recipes on my website you should check out.

    http://www.nowthatsgood.net

    Thanks!

  33. #
    33
    Pat — August 25, 2009 at 11:27 am

    Try using real Cinnamon in your recipe and reduce on the sugar.

    The Cinnamon that we buy in the US is actually Cassia.

  34. #
    34
    Fahrenheit 350Β° — August 25, 2009 at 7:21 pm

    Breakfast? How about, snacks – lunch – and dinner!

  35. #
    35
    Charisse — August 27, 2009 at 5:40 pm

    I totally made these from her website and looved them so much. They were so delicious and smelled so good.

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    Jen — August 30, 2009 at 3:32 am

    Yep Pat, most of what we use in the US is Cassia. I thank Alton Brown for knowing that little fact. You can find really good cinnamon at spice stores like Penzeys.

  37. #
    37
    Carol309 — September 9, 2009 at 12:21 am

    It’s been twenty years since I’ve baked anything that didn’t come from a box. I had some time today and tried these rolls. Not bad!! They came out pretty and my husband is taking them to work tomorrow. Husband says these are really great.

  38. #
    38
    Alexandra — December 11, 2009 at 12:46 am

    Those are adorable!!! Such an amazing idea I’m making these for my Mommy christmas party! πŸ™‚

    Idea for the frosting, try melting it a bit and then dipping the rolls in it. We used to do this at the bakery I worked at really quick way to make them look really professional! I also like the rustic look but it’s a fun way to make your coworkers jealous of your skills!

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    39
    Jen — December 11, 2009 at 1:49 am

    Great tip Alexandra!

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    sara — February 22, 2010 at 12:15 am

    These were great – made them last night to serve for a brunch this morning. 15 seconds in the microwave was all they needed to go from good to amazing and gooey. This was also my first time using yeast and now feeling confident. Thanks!

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    cakeje van eigen deeg — November 14, 2010 at 9:44 pm

    they look so good. I am looking for a good recipe, but the yeast scares me. but I think I will it give it a try soon…

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