dark chocolate rum cupcakes

I know I never did my Whole30 wrap up… it’s in the works y’all.  Actually that’s kind of a lie… It’s in my drafts folder, but not much progress has been made writing wise.  My apologies, but this recipe must be shared ASAP! *Note: these are NOT Whole30 approved ;)*  Alright, enough beating around the bush, I made these babies for my friend’s birthday.  Of course I made some healthy-ish improvements, but there’s also booze in them so… there’s that… and here’s the recipe!

Ingredients:

• ½ cup organic unsalted grassfed butter, softened
• ¼ cup blackstrap molasses
• ¼ cup sugar
• 1 oz. dark chocolate, melted
• 1 large egg + 1 egg yolk
• ½ tsp vanilla
• ½ cup whole wheat flour (or GF flour)
• ¼ tsp salt
• ¼ tsp baking soda
• ¼ cup cocoa powder, unsweetened
• ¼ ripe avocado
• 1-2 fl. oz. dark spiced rum (21+ y’all)

Begin by beating the softened butter with the sugar and molasses.

Add in the melted chocolate and vanilla and mix well to combine.  Then, add in the eggs and avocado and mix again until well-blended.

In a seperate bowl, combine the dry ingredients through a sift.  Whisk/mix together with a fork to create a blended powder.

Add in the dry ingredient to the wet 1/3 at a time while mixing in between.  The consisitency should begin to smooth out.  Time to add the rum!!!  It was so tempting to sneak a sip (I love rum), but I’m better than that.  (It was also 10:30am and I still had class…)

Fill mini cupcake liners 2/3 full of batter while the oven pre-heats to 350ºF.  This filled 24-26 minis.  Feel free to make larger cupcakes, but be sure to add baking time!

Bake for about 12 minutes and allow to cool.

While the cupcakes cool, prepare your favorite frosting recipe!  I used a classic chocolate mousse buttercream by just mixing butter, confectioner’s sugar, vanilla, cocoa powder and coconut milk.

Frost and enjoy!!!

Dark Chocolate Rum Cupcakes

• Servings: 12 (makes 24 minis)
• Time: 20 mins
• Difficulty: medium
• Print

Ingredients:

• ½ cup organic unsalted grassfed butter, softened
• ¼ cup blackstrap molasses
• ¼ cup sugar
• 1 oz. dark chocolate, melted
• 1 large egg + 1 egg yolk
• ½ tsp vanilla
• ½ cup whole wheat flour (or GF flour)
• ¼ tsp salt
• ¼ tsp baking soda
• ¼ cup cocoa powder, unsweetened
• ¼ ripe avocado
• 1-2 fl. oz. dark spiced rum (21+ y’all)

1. Pre-heat oven to 350ºF.

2. Beat the softened butter with the sugar and molasses.

3. Add in the melted chocolate and vanilla and mix well to combine.

4. Add in the eggs and avocado and mix again until well-blended.

5. In a seperate bowl, combine the dry ingredients through a sift.

6. Whisk/mix together with a fork to create a blended powder.

7. Add in the dry ingredient to the wet 1/3 at a time while mixing in between.

8. Time to add the rum and mix together.

9. Fill mini cupcake liners 2/3 full of batter.

10. Bake for 12 minutes for mini cupcakes.

11. Cool and frost as needed.

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