Chocolate Coconut Rum Cupcakes with Coconut Rum Frosting

“And the zookeeper is very fond of rum!”

At the Zoo is one of our two year old’s favorite books, and the original inspiration for his Simon & Garfunkel themed birthday party (read: excuse for me to incorporate Simon & Garfunkel into all that I do!). I love how the book cleverly deals with the mention of an alcoholic beverage by picturing the rhinoceros zookeeper outside of the beaver’s cage. The beaver, of course, is wearing a shirt with his name on it: Rum. I just knew I had to involve rum in some aspect of the party! Enter in a chocolate coconut rum cupcake, made even more sinful with coconut rum frosting.

Don’t worry–I also made yellow cupcakes topped with strawberries and whipped cream and the birthday boy was none the wiser on what he was missing! And, you know, I’m responsible like that.

Chocolate Coconut Rum Cupcakes

See The Cupcake Project. I didn’t really adapt anything so I will not take any credit for the recipe! Though I am one of those people who has a problem with the texture of coconut inside my desserts, so I left out the shredded coconut.  I did not, however, leave out the chocolate chips. Do with that information what you will.

I made a different frosting, only for the reason that I was already using 5 blocks of cream cheese in other dishes for the party and I felt like we could all use a cream cheese break. And why would I make a rum cupcake and not top it with a rum frosting? That would truly be ridiculous.

Coconut Rum Frosting

1 stick unsalted butter, room temperature

3 cups (or more) powdered sugar

4 tablespoons coconut rum

Whip the butter in a mixer (or by hand if you’re crazy) until it is light and fluffy. Slowly add the powdered sugar in small increments, thoroughly incorporating each addition before adding more. Feel free to use more than 3 cups if you need to, but it was the ideal amount for me. When it has reached your perfect consistency for frosting spreadability, mix in the rum. If the liquid has thinned out the frosting too much, you can add more powdered sugar to firm it up if needed.


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