Originally uploaded by Bake & Destroy!
I’m still not sure how i feel about the decorating job I did on these, but I wanted to avoid eye patches and whatnot for a grown up’s pirate themed 30th birthday. Plus, these are for a fire fighter so I was more concerned with getting enough rum in there than anything else. I know rum raisin is sort of a grandma flavor, so I thought chocolate would make it more delicious and maybe a little more contemporary. I used a Dutch process dark coca powder in the buttercream to make it less sweet and more rich as well. I haven’t touched my Cake Mix Doctor books in ages, having become a “from scratch” snob and not wanting to be seen purchasing a boxed cake mix, but this recipe calls for sour cream, and when you add sour cream to cake mix you up the flavor and texture enough to where you can get away with it.
For the cupcakes you will need:
- 1/4 cup dark rum (I used spiced because it’s the birthday boy’s favorite)
- 1/2 cup golden raisins
- 1 package devil’s food cake mix with pudding
- 1 cup sour cream
- 1/2 cup water
- 1/2 cup vegetable oil
- 3 large eggs
Combine rum and raisins in a small bowl and microwave for 45 seconds. Set bowl aside and allow the raisins to soak for 10 minutes.
Preheat your oven to 350 degrees and line two cupcake pans with paper liners.
Combine all ingredients except for rum and raisins in a large bowl and mix with an electric mixer until well combined, make sure to scrape down the sides of your bowl while mixing. Add the rum and raisins and stir until well distributed.
Pour batter into pans, filling each cup 3/4 full. Bake 18-24 minutes or until the tops spring back when lightly touched. Cool in the pans on a wire rack for 10 minutes, then remove from pans and cool completely.
For the chocolate rum buttercream you will need:
- 1 stick butter, room temperature
- 2/3 cup unsweetened cocoa powder (I used Dutch processed dark)
- 1 Tbs dark rum (I used spiced again)
- 3 cups sifted confectioner’s sugar
- 1/4 cup milk
Blend butter and cocoa powder in a large bowl until soft and well combined. Add the rum, confectioner’s sugar and milk and beat on low until the frosting is light and fluffy. Add more mil or rum if the mixture is too thick, or more sugar if it’s too thin. I opted to add more rum, since I am baking for firemen after all.
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