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

House Chef Abbie Leeson USA
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16 Slices
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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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Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners. See it
Melt butter in a small saucepan or microwaveable bowl. Stir in Ginger Syrup, water, rum and Minced Ginger. See it
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 Syrup mixture into dry ingredients. See it
Add the egg mixture and stir until well combined. See it
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. See it
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. See it
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