Chocolate Spiced Rum Cupcakes Stuffed With Strawberries

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One of my all-time favorite challenges to participate in each ┬ámonth is We Should Cocoa. This month we were left to our own devices – essentially go out and make something chocolate! But without the usual conditions (either to cook a certain type of chocolate food, to cook with a certain ingredient, etc.) This month I was allowed to do whatever I wanted! So I decided to make cupcakes.

Now, to be honest about this situation though, these cupcakes came about because I have a bottle of Kraken Spiced Rum. I bought this bottle of rum because I like the bottle and because I want to make a lamp out of it. But obviously I need to drink the rum out of it first, yes? To help me with that I made these delicious cupcakes. They are denser than I really would have preferred, because I somehow was out of baking soda and substituted with a combination of cream of tartar and baking powder. While I still got some rise from the cakes, the texture was definitely altered from this substitution. But still! I love them. I stuffed them with strawberries that had been cooked down in the rum. And while Matt initially whined that there wasn’t any frosting, these cupcakes do not need frosting.

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I haven’t been doing a whole lot of baking lately. But perhaps if I do more of these food challenges, I can get back in the groove? These cupcakes are also going to be submitted to Tea Time Treats – this month’s theme being Summer Baking.

TeaTimeTreats

Chocolate Spiced Rum Cupcakes Stuffed With Strawberries

Ingredients
1 1/4 cup sugar, divided
1/2 cup unsalted butter, softened
2 eggs
1/2 tsp vanilla extract
1 cup spiced rum, divided
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/4 tsp cream of tartar
1/4 tsp baking powder
1/2 tsp kosher salt
8 oz strawberries, chopped into 1 inch pieces

Directions

  1. Preheat oven to 350. In a mixer bowl, beat together 1 cup of sugar and the butter. Add the eggs, one at a time. Beating in until fully combined. Beat in the vanilla extract and 3/4 cup of the spiced rum. Beat together for 2 minutes.
  2. In another bowl, mix together the flour, cocoa powder, cream of tartar, baking powder, and salt. Mix together until combined.
  3. Pour the dry ingredients into the wet ingredients and beat until well combined.
  4. Prepare a cupcake tin with cupcake liners. Divide the batter between the 12 cupcake liners.
  5. Bake the cupcakes for 20 minutes, or until cooked. Let cool.
  6. While the cupcakes are cooling, make the center filling. In a small saucepan combine the strawberries, 1/4 cup of the spiced rum, and 1/4 cup of sugar. Bring to a boil, stirring occasionally. Cook for approximately 5 minutes, until half reduced and slightly thickened.
  7. Using an apple corer (or something similar,) remove a portion of the center of each cooled cupcake. Fill with the strawberry filling.

* makes 12 cupcakes
* This recipe was also shared with Flour Me With Love.