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Day 37 – Chocolate Coconut Rum Cupcakes

6 Sep

First, I gotta wish Nicole a happy birthday (a day late…). Hope it was amazing!! And, I hope you celebrated with at least 1 cupcake…maybe more.

Now. TGIF!!  This Friday, I’m getting the party started early.  Trust me, there are an awful lot of alcoholic cupcakes out there.  (And, I fully intend to give at least a few of them a try.)  Like these Chocolate Coconut Rum Cupcakes (recipe below from The Law Student’s Wife).

Chocolate Coconut Rum Cupcakes     Mini Chocolate Coconut Cupcakes

These cakes are extremely dense.  Almost brownie-like.  Almost a little chalky.  The mini is so dense that I couldn’t really taste anything.  The full-size is better.  Dark chocolate tasting – similar to a thick, dark brownie, with just a hint of coconut at the end.

Rum Frosting

The frosting is creamy, but it’s also thin and not very stable.  Definitely not a “piping” kinda frosting.  It tastes like a sweet, cream cheese frosting with just a hint of coconut.  But, seriously, NOT powerful on the alcohol taste!

Chocolate Coconut Rum Cupcake     Mini Chocolate Coconut Rum Cupcake

The overall cupcake is better together than separate.  The frosting lightens up the darkness of the cake a lot.  In fact, this is one cupcake that I believe should be heavy on the frosting — load it on — you need it to cut the thickness of the cupcake!  It has a good balance, neither part overpowers the other.  And, even together, just a hint of coconut.  (My hubby didn’t even realize they were coconut until I told him.)

Scoring Sheet:

– Cupcake Taste: 3

– Frosting Taste: 4

– Overall Taste: 4.5

– Appearance: 3

– Ease of Making: 3.5

– TOTAL: 18


Chocolate Coconut Rum Cupcakes (recipe from The Law Student’s Wife)

  • 3/4 c. unsweetened cocoa powder
  • 3/4 c. all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 c. (1 1/2 sticks) unsalted butter, room temperature
  • 1 c. sugar
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 1/4 c. + 1 tsp. coconut rum
  • 1/2 c. sour cream


  • 4 oz. (1/2 block) cream cheese (regular or light)
  • 1/4 c. (1/2 stick) unsalted butter, room temperature
  • 2 c. + 3T powdered sugar
  • 1 T. heavy cream
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1 T. coconut rum
  • 1/4 c. shredded coconut (sweetened or unsweetened)
  • 1/2 c. shredded coconut for additional topping (optional)

For directions visit The Law Student’s Wife

*Tomorrow: Chocolate Cupcakes with Peanut Butter Filling, Whipped Chocolate Ganache & Crushed Pretzels*

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