PREP: 20 MIN  |  BAKE: 20 MIN  |  MAKES: 12 cupcakes

Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France – a few of her culinary favorites. She’s passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, “We’ll have what she’s having.”

Dark and Stormy Cupcakes

♥ Staff Favorite –Winner of The Ginger People Cook-Off

Cocktail Cupcakes! How fun! These sweeties pay homage to the classic Dark and Stormy cocktail. Made with dark rum and ginger beer, these flavorful cupcakes have a confident kick of ginger. Did we mention cocoa? Whoa! It’s a winner. 


  • 1/2 cup unsalted butter, melted
  • 1/4 cup The Ginger People® Organic Ginger Syrup
  • 1/4 cup water
  • 1/4 cup dark rum
  • 1 tablespoon The Ginger People® Organic Minced Ginger
  • 1 1/2 cup all-purpose flour, sifted
  • 1 cup granulated sugar (caster sugar)
  • 2 tablespoons cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda (bicarb of soda)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, beaten
  • 1/4 cup buttermilk


  • 3/4 cup unsalted butter, room temperature
  • 2 3/4 cups powdered sugar (icing sugar)
  • 2 teaspoons ground ginger
  • 1 tablespoon dark rum
  • 2-3 tablespoons The Ginger People® Ginger Syrup
  • Juice of half a lime
  • 6 tablespoons The Ginger People® Crystallized Ginger, chopped



  1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
  2. Melt butter in a small saucepan or microwaveable bowl. Stir in Ginger Syrup, water, rum and Minced Ginger.
  3. Whisk together egg and buttermilk.
  4. In a mixing bowl, stir together flour, sugar, cocoa powder, cinnamon, ginger, baking soda, baking powder and salt. Stir Ginger Syrup mixture into dry ingredients.
  5. Add the egg mixture and stir until well combined.
  6. Fill cupcake three-quarters full. Bake 16 to 20 minutes, or until a toothpick inserted into center of a cupcake comes out clean. Cool in pan 5 minutes. Remove the cupcakes from pan and cool completely on a wire rack.
  7. Frosting: Beat butter with electric mixer until very light and fluffy. Gradually add confectioners’ sugar and ground ginger. Beat in just enough rum, Ginger Syrup and lime juice. Transfer to a frosting bag and frost the cupcakes. Top with Crystallized Ginger.

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