Alcoholic CHOCOLATE Rum and Raisin Chocolate Cupcakes.

They are so good we named them twice!! It is all about the chocolate in this recipe. These cupcakes can only be drumescribed using one word – ‘decadent’. We have added an extra layer in the cupcake which makes these cupcakes divine in every way. Carry on reading to find out what we have done to make them so delicious and addictive.

Here is the recipe for my ‘Deliciously Decadent Chocolate Cupcakes with Chocolate Rum and Raisin Butter Cream’…

This is what you will need for these deliciously naughty alcoholic cupcakes;

Chocolate cupcakes;

–          200g Caster Sugar

–          200g Butter at room temperature

–          120g Plain Flour

–          1 ½ tsp Baking Powder

–          Pinch of Salt

–          80g Cocoa Powder

–          4 Free-range Eggs

Rum Syrup;

–          5 tbsp Dark Rum

–          50g Sugar

–          50 ml Boiling Water

Secret Layer;

–          100g melted Milka chocolate

Vanilla Rum and Raisin Butter Cream;

–          500g Icing Sugarrum n raisin

–          250g Unsalted Butter (at room temperature)

–          80g Dark Chocolate (I use over 75% cocoa)

–          Pinch of Salt

–          6 tbsp Dark Rum

–          Hand full of raisins


Set your oven to 180C and line a cupcake baking tray with paper cupcake liners or muffin liners. In a clean, dry bowl add your butter and beat well until it has become fully aerated. The butter will turn from a yellow colour to a pale cream colour, thi s step should take around 5 minutes. Once this stage is complete, add in your caster sugar and beat again until all the sugar has been incorporated and the texture turns to light and fluffy. Now, add in the eggs one at a time ensuring that all the egg has been taken up by the mixture before adding in the next egg. In a separate bowl, add in all of your ‘dry’ ingredients including; flour, cocoa powder, salt and baking powder and stir with a spoon. Carefully, pour in your dry ingredients 1/3 at a time into your wet, egg mixture. Once all the ingredients have been added together, fold the mixture using a spatula. Spoon your mixture into your cupcake or muffin liners until they are 2/3 full, this will leave enough space for the cupcakes to rise in the oven without overspill. Place your uncooked cupcakes into the oven and leave for 20 to 25 minutes. Once your cupcakes are ready, they should spring back to the touch or you will be able to insert a skewer into the centre of each of your cupcakes and remove it clean, without any cupcake batter clinging to it. Once your cupcakes are ready, remove them from the oven and leave to cool in their baking tray for 10 minutes. Once this 10 minutes is up, remove them from the baking tin and leave to cool fully on a wire cooling rack. Whilst they are cooling, this leaves ample time to make your rum syrup and your vanilla rum and raisin butter cream.

To make your syrup takes a couple of very easy steps. Boil some water in the kettle and pour your sugar and rum into a mug and stir, then add your 50ml of boiling water and stir continuously until all of the sugar has been dissolved. Taste your syrup and if the flavour of rum is not strong enough for your taste, then you can add more. If the rum is too strong for your liking, then you can always add some more water, however if you do add more water, then make sure you add more sugar at the same tirum and raisinme as you do not want to be pouring water over your cupcakes.

Taking a skewer, go over to your still warm chocolate cupcakes and pierce holes into your cupcake with your skewer. Using a spoon or a brush, brush on your rum syrup over the top of your cupcakes until they look moist and delicious. Do not overdo it on the syrup front as you do not want your cupcakes to disintegrate as you bite into them.

Leave your cupcakes again to cool full
y. Now it is the time for your ‘secret layer’. Break up your Milka chocolate or any delicious milk chocolate you can find. Place your chocolate pieces into a Pyrex dish or a heat resistant dish and place in the microwave. Blast your chocolate for 10 to 15 seconds at a time, ensuring that you mix well after this time. Continue this step until all your chocolate has melted. Using a spoon, spoon on your melted milk chocolate onto your syruped cupcakes, ensuring that there is an even layer on the top of each of your cupcakes. Set them in the fridge for the final cooling session. The cold fridge should cause the chocolate to cool down and set on the top of your cupcakes, making the perfect texture of the soft butter cream on top of the cupcake, the crunchy layer of milk chocolate underneath that and then the soft but fluffy cupcake base underneath that.  Mmmmmm Layered heaven!

Whist the chocolate layer on the top of your cupcakes is cooling in the fridge, this will leave you the perfect amount of time to make the Chocolate Rum and Raisin Butter Cream.

In a clean, dry, bowl, beat your butter until the same colour change appears. This is a very important stage not only in the baking department but also when making your butter cream icing. Once this stage is complete and the colour has changed after 5 minutes, add in your icing sugar a spoon at a time and do not use an electric mixer. This would be extremely detrimental to your butter cream but also personally as not only will the icing sugar end up all over you and your kitchen, but it will not even end up in your butter cream which is where it needs to be! Once all of the icing sugar has been added to the beaten butter, now you can use your electric mixer and mix in your rum and salt. Now, melt your dark chocolate, using the same method as you did above to melt your milk chocolate, by blasting it in trumrumrumhe microwave for 10 to 15 seconds at a time. Once your chocolate has melted, leave to cool and once it has cooled add this to your butter cream and stir it in well until the chocolate colour has become evenly distributed through your butter cream and there is no marbling effect. Once all your ingredients have been incorporated, chop up the raisins into pieces. (If you are thinking of piping your butter cream onto your cupcakes, ensure that the pieces of raisins are small enough to fit through your piping nozzle). Mix in the raisins and pipe onto your cool chocolate cupcakes. If you are in hot weather (which I currently am) store in the fridge until your cupcakes are ready to serve.

Hay presto you have my alcoholic chocolate cupcakes with a decadent milk chocolate layer, topped with an alcoholic chocolate rum and raisin butter cream.

For all you chocaholics out there … Enjoy!



Ciao for now xx

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