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.
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.
After
I devour this cupcake, my headache was all gone and had nothing but a smile on
my face all day.
Cocoa Colada Cupcakes
Yields
24-27 cupcakes
Cupcake
2
cups all-purpose flour1 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
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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