Chocolate Eggnog Cupcakes
Nothing beating the smell of rum and chocolate!!!
1/4 cup dark rum
1 1/2cups eggnog
1/4 cup veggie oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 cup sugar
1 1/3 cups flour-sifted
2/4 cup unsweetened cocoa powder (dutch processed)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
The How To
Preheat oven to 350degrees. In a small bowl mix together the rum, eggnog, veggie oil, apple cider vinegar, and vanilla extract.
|Not looking to appetizing but keep going it gets better!|
Mix the dry ingredients into the wet and whisk until just combined.
|Go ahead and try the batter now it's much better!|
Bake for 18-20mins or until a toothpick inserted comes out clean and the cupcakes spring back when touched.
Cool in the pan for 5mins then transfer to a wire rack to cool completely.
|yes these are my left over blood splattered Halloween liners. Gives them a little extra pizazz;)|
Vanilla Nutmeg Cream cheese Frosting
I made this the night before hoping it would firm up a little bit more but it didn't. Loved how the whipping cream gave it a creamy taste, but next time I will add a little less and see it the frosting gets a little firmer.
16oz cream cheese
4 tablespoons butter-room temp
1 cup whipping cream
2 teaspoons vanilla
1/4 teaspoon nutmeg-(or dump to taste)
5-6 cups powdered sugar (I added like 7-8 trying to get the frosting to firm up)
The How To
Put cream cheese and butter in bowl of a stand up mixer (or a reg bowl and a hand mixer) mix on med-high until light and fluffy.
Add the sugar and nutmeg
Use right away or refrigerate until needed.
|I added a little extra nutmeg to the tops too.|
Coconut Snowball Cupcakes