Sunday, August 5, 2012

Cocoa Colada Cupcakes

Last week I had a case of migraines back to back.  I have a lot on my plate and this was a sign I needed to relax myself.  I wish I could go back to my birthplace St. Thomas, Virgin Islands to relax on the beach.   But since that was not happening anytime soon, I decided to bring the islands back to me. 

For those who know me I love a good drink and I remember my first alcoholic drink was a Pina Colada.  Well, not true I think it was a Coors Light I took up to taste that my father had left on the kitchen table when I was around six.  Boy that was nasty.  Hey don’t judge my daddy for being careless, I was just being fast.  Truth be told if my father was alive he would say I would beg to taste his alcoholic drinks, I guess that’s why I love a good drink.

Well back to the Pina Colada.  I wanted to take that Pina Colada and incorporate it into a scrumptious dessert.  What about a cheesecake?  Hmm, maybe next time.  I decided to do a cupcake instead.  So I know you have seen or maybe tasted a Pina Colada Cupcake.  But what about a Cocoa Colada Cupcake with a subtle flavor combination of chocolate, pineapple and coconut rum. 

Cocoa Colada Cupcakes

If you not a fan of alcohol stay away, because I promise, you would taste the alcohol.  Not only there is alcohol in the batter, but in the cream cheese frosting, and in the chocolate glaze. 

Cocoa Colada Cupcakes

After I devour this cupcake, my headache was all gone and had nothing but a smile on my face all day. 

Cocoa Colada Cupcakes

Cocoa Colada Cupcakes
Yields 24-27 cupcakes

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup cocoa powder
½ teaspoon salt
1 tablespoon baking soda
1 large egg
2/3 cup vegetable oil
¾ cup buttermilk
¼ cup Irish cream liqueur
1 cup crushed canned pineapple, drained
½ cup coconut rum

Chocolate Glaze
1 ½ cups semisweet chocolate chips
6 tablesppons unsalted butter
2 tablespoons light corn syrup
2 tablesppons coconut rum
1/2 cup toasted coconut for topping

Coconut Cream Cheese Frosting
½ cup (1 stick/8 Tablespoons) butter (cool)
8 oz. cream cheese (directly from fridge)
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!)
4 cups powdered confectioner’s sugar
1 Tablespoon Dark Rum
1 Tablespoon Coconut Rum

Cupcake Directions:

1.      Preheat the oven to 350*F.  Line a cupcake pan with 24 cupcake liners.  Set aside.

2.      In a medium bowl, sift together the flour, sugar, cocoa powder, salt and baking soda.  Set aside.

3.      In a large bowl, use and electric mixer on medium speed to beat together the egg, oil, buttermilk, Irish cream liqueur, pineapple, and rum until well combined.  Turn the mixer to low and add the flour mixture, beating well just until combined.

4.      Divide the batter evenly among the cupcake liners and bake for 16 to 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.  Cool on a wire rack for 5 minutes or until cool enough to handle.  Remove the cupcakes from the pan and cool completely.

Frosting Directions:

1.      Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.

2.      Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the rum. Beat until fluffy, about 1 minute. 

Chocolate Glaze Directions:

1.      Heat the chocolate chips, butter and corn syrup atop a double boiler set at low heat. 

2.      Stir continuously until the chocolate melts, and the remove from the heat.

3.      Add the rum and stir until smooth.

Frost the cooled cupcakes and then drizzle the glaze atop the frosting.   For added flavor and texture add a touch of shredded coconut.  Feel free to decorate with maraschino cherries and paper umbrellas to get the full island feeling. 

Cupcake recipe updated from Intoxicated Cupcake, Frosting Adapted Glorious Treats

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