Sunday, November 27, 2011

Chocolate Rum Cherry Cupcakes

My good friend Niki recently celebrated a birthday and requested a cake that only had three requirements - it had to be chocolate, it had to have cherries, and it had to have rum involved.  So after scouring the internet for recipes, none of which I was sold on, I decided to just create my own and wing it.  I used a secret family recipe for the chocolate cake (Granny Opal's Chocolate Cake), and the recipe calls for one cup of water in the batter.  I substituted 1/2 cup Captain Morgan's Private Reserve Rum and it didn't seem to affect the recipe at all, but instead added a nice spice to the background flavor.  These can be made into a cake or cupcakes and I decided to go the cupcake route. 

The icing is a family favorite, as well, and you can find it on the back of any Hershey's cocoa powder box.  :)  It is a very rich icing with a great consistency for cakes/cupcakes.  Finally, for the garnish, I took stem-on maraschino cherries in some of their liquid and soaked them in about 1.5 cups of rum for 24 hours.  The next day I drained and dried them off before dipping them in tempered melted chocolate (a combination of semi-sweet and milk chocolate).  After an hour or so, the chocolate was set and the cupcakes were assembled with the proverbial "cherry on top". 


  1. Soooooo. Do you share the recipe

  2. @Terry, Nope! I'm saving them for when I open up a B&B with my good friends... :)