Recipes

Dark and Stormy Cupcakes – ♥ Staff Favorite –Winner of The Ginger People Cook-Off

House Chef Abbie Leeson USA
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icon--seal icon--serving-size
12 Cupcakes
icon--seal icon--difficulty
Not too tricky
icon--seal icon--time
40min

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

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Directions
Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
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Melt butter in a small saucepan or microwaveable bowl. Stir in Ginger Beer, rum and Minced Ginger.
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Whisk together egg and buttermilk.
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In a mixing bowl, stir together flour, sugar, cocoa powder, cinnamon, ginger, baking soda, baking powder and salt. Stir Ginger Beer mixture into dry ingredients. Add the egg mixture and stir until well combined.
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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.
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Frosting: Beat butter with electric mixer until very light and fluffy. Gradually add confectioners' sugar and ground ginger. Beat in just enough rum, Ginger Beer and lime juice. Transfer to a frosting bag and frost the cupcakes. Top with Crystallized Ginger.
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