Chocolate RumChata Cupcakes
Source: Martha Stewart's Cupcakes
1 and 1/2 cups cake flour
3/4 cup sugar
1/4 cup cocoa (unsweetened)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 1 tablespoon vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 and 1/4 cups water
Preheat the oven to 350 degrees and line a cupcake tin with 12 paper cupcake liners. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt and set aside. In another bowl, beat together oil, vinegar, vanilla, and water with a hand mixer on medium-high speed. Add flour mixture and beat until smooth on low speed, scraping down the sides of the bowl as needed. Fill cupcake liners about 3/4 full and bake about 18–22 minutes, rotating pan halfway through baking. Cool completely on a wire rack before filling and frosting.
Whipped RumChata White Chocolate Ganache
Ganache inspired by Smitten Kitchen
4 oz. white chocolate chips
1/3 cup heavy cream (minus 2 tablespoons)
2 tablespoons RumChata
Place white chocolate chips in a heatproof bowl and set aside. Simmer the heavy cream and RumChata in a small saucepan until hot and simmering. Pour hot cream over the chocolate chips and let sit for one minute. Stir until silky and smooth. Let cool for a few minutes. With a hand mixer, beat ganache on high speed for several minutes until light and fluffy.
Cinnamon RumChata Cream Cheese Frosting
4oz. cream cheese (room temperature)1/2 stick butter (room temperature)
3–4 cups powdered sugar
2–4 tablespoons RumChata
1/2 teaspoon cinnamon
Beat the butter and cream cheese on high speed until light and fluffy. With the mixer on low speed, add powdered sugar one cup at a time and RumChata one tablespoon at a time, until desired consistency is reached. Add cinnamon and beat well.