Chocolate Cupcakes with a Rum Caramel Sauce and Buttercream

By • October 29, 2015 1 Comments

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Author Notes: We don't have to look any further for Halloween treats this year. Why, you ask? Because these chocolate cupcakes with the perfect ratio of vanilla mascarpone buttercream and drizzled rum caramel sauce, make for a dark and serious dessert that will have both kids AND adults ooh-ing and aah-ing at your boozy creation. The rum is a must if you want the ultimate, unique cake this Halloween. You can go without it but it won't have the WOW factor you might be looking for.Ellie Betzen


Makes 16 cupcakes

chocolate cupcakes

  • 2 cups sifted all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 6 tablespoons unsalted room temp butter
  • 3/4 cup granulated sugar (or more if you prefer it sweeter)
  • 1/3 cup unsweeted cocoa powder
  • 2 large eggs
  • 1 cup plain greek yogurt
  • 1/3 cup milk
  1. Preheat oven to 350F (177 degrees celsius). For the cake, sift enough flour to make 2 cups. If you need to, sift it first into a large bowl to ensure you get 2 cups worth. Then gingerly transfer exactly 2 cups (since you might need more or less flour) to a mixing bowl. Add baking powder, baking soda, salt, and stir gently a few times.
  2. In a separate bowl, add cubed room temp butter, sugar, cocoa powder, eggs, greek yogurt, milk, and whisk until well incorporated. Pour the wet ingredients into the dry mixture and gently fold with a rubber spatula to incorporate. Don't mix too much or it will result in dense cupcakes. Fill a buttered cupcake pan with batter, up to 3/4 of the way up and bake for approximately 23-25 minutes. Set aside and let it cool.

rum caramel sauce and buttercream

  • 3 tablespoons butter
  • 8 tablespoons whipping cream
  • 1/3 cup brown sugar
  • 1 teaspoon instant coffee
  • 4 tablespoons rum
  • 1 cup mascarpone cheese
  • 6 tablespoons butter
  • 1 tablespoon whipping cream
  • pinch salt
  • 1/2 teaspoon vanilla extract
  • 3 1/2 cups confectioner sugar
  1. For the rum caramel sauce, heat butter, whipping cream, brown sugar, and coffee in a small sauce pan over low-medium fire--about 4 minutes while stirring often. Once it starts to simmer lightly, add rum and cook for another 1-1.5 minutes while stirring often. Set aside and let it cool.
  2. In a stand mixer, beat the mascarpone, butter, whipping cream, salt, vanilla, and sugar in that order--until buttercream reaches a silky and fluffy consistency. Do not over beat, however, or it may end up with pockets of liquid.
  3. For assembling, fill a medium ziploc bag with buttercream and seal the bag so there aren't air pockets within the buttercream. Snip a small hole on one corner of the ziploc (desired size, but enough so cream comes out easily) and pipe it on the cupcakes. Once the sauce is cool to the touch you may drizzle it on. Enjoy with afternoon tea!

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