Chocolate Raspberry Rum Cupcakes

Chocolate Raspberry Rum Cupcakes

Makes:18     Prep Time: 1 Hour

4 oz. Dark Chocolate

1/3 cup light cream

1/3 cup room temperature unsalted butter

1 cup sugar

2 eggs

1 tbsp vanilla

1 cup flour

2 tbsp cocoa powder

1 tsp baking powder

pinch of salt

2 tbsp dark rum

1. Heat oven to 350 degrees F, line cupcakes pans with 18 liners.
2. Melt chocolate and light cream in a double boiler until smooth, set aside to cool
3. In a small bowl combine flour, cocoa powder, baking powder, and salt.
4. In an electric mixer combine sugar, butter, and vanilla until smooth.
5. Add one egg at a time until just combined.
6. Slowly add dry mixture slowly until combined then beat in the melted chocolate and rum.
7. Fill liners 1/2 full. Bake in the oven for 20-25 minutes until firm to the touch and a toothpick comes out clean.
8. Let cupcakes cool completely. take a spoon and create a small divot in the center of the cupcakes.

Raspberry Filling

1 cup frozen raspberries [1 1/2 cups  fresh raspberries  if available]

1/4 cup water

4 tbsp super fine sugar

1. Combine ingredients in a small sauce pan, simmering until thickened, mashing the berries a bit in the process.
2. Let cool completely.
3. Spoon the raspberries mixture into the divots in the cupcakes.

Whipped Topping

1/2 cup heavy cream

2 tbsp powdered sugar

2 tbsp dark rum

1. With and electric mixer whip heavy cream until in begins to thicken.
2. Slowly add powdered sugar until stiff peaks begin to form
3. Using a spatula fold dark rum in.
4. Using a pastry bag with a large round tip, top cupcakes.

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