Sometimes cupcake recipes can go frosting-free, the cake a perfect dessert all on its own. These chocolate rum cupcakes, however, should always be presented as a package deal with their chocolate mousse frosting. The cake is heavy and almost bitter from blackstrap molasses and spiced rum. When matched with the sweet and airy chocolate mousse frosting, the chocolate rum cupcakes take on a new identity, seeming sweeter than they actually are – the bitterness is masked and flavor subtleties shine through.
I could eat a full-sized chocolate rum cupcake without a problem, but in the spirit of New Year’s resolutions – and because these cupcakes are pretty intense – I made them as minis. Of course, this also meant that I could comfortably have seconds when the complex, sophisticated flavor of these chocolate rum cupcakes left me urging for more.