Special occasions give us the opportunity to spread a little dessert sunshine. Everyone is willing to eat dessert on special occasions. Simply combine a few favorites and you’ll have a dynamic dessert.
Melted chocolate, rum and heavy whipping cream mixed with sugar and eggs creates a rich, decadent chocolate rum filling that will please the most discerning cupcake lover.
Chocolate Rum Filling
8 oz bittersweet chocolate
3 Tbsp sugar
3 egg yolks
3 Tbsp coconut rum
1 1/2 cups whipped cream
Melt the chocolate, sugar and rum in a double boiler, stirring constantly. Remove from heat and take a spoonful of the melted chocolate and mix it into the egg yolks, whip gently and mix. When your egg yolks and chocolate are mixed add them into the melted chocolate mixture. Cook and stir for four to five minutes, stirring constantly.
Place the chocolate rum filling into a pastry bag and pipe into the bottom of the cupcake. (If your cupcakes have a cupcake wrapper on them, unwrap the cupcake before you fill it. Using the pastry bag tip press into the cupcake. As you fill the cupcake with chocolate filling you will feel the cupcake expanding. When your cupcake is filled place a fresh cupcake wrapper around the cupcake and label the bottom with an R for rum.
Ganache Frosting
4 oz bitter chocolate
1/2 C heavy whipping cream
In a small pan bring the heavy cream to a slight boil. Pour the hot cream over the bittersweet chocolate and whisk gently. Cool for ten minutes to thicken, before dipping your cooled cupcakes into the chocolate ganache. Refrigerate to set the ganache topping.
Recipe Options
Replace the 3Tbsp of coconut rum with an equal amount of brewed coffee or orange juice. Both make an excellent chocolate filling.