Learn How To Make Chocolate Egg Nog Cupcakes With Rum Frosting

posted: 11/11/16
by: TLCme

Egg Nog Cupcakes with Rum Frosting

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Sophie and Katherine take a classic cold weather drink and turn it into an incredibly tasty treat.

Georgetown Cupcake Chocolate Eggnog Cupcakes with Rum Frosting
Makes 18 cupcakes


For the cupcakes:

  • 1 1/4 cups sifted all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 1/4 teaspoons McCormick vanilla extract
  • 2 teaspoons McCormick rum extract
  • 1 cup eggnog 1/2 cup sifted cocoa powder

For the rum cream cheese frosting:
  • 8 tablespoons unsalted butter
  • 8 cups sifted confectioners' sugar
  • 1/2 teaspoon McCormick vanilla extract
  • 12 ounces cream cheese
  • 2 teaspoons McCormick rum extract

For the nutmeg snowflake stenciled decorations:
  • 9 teaspoons McCormick ground nutmeg
  • 1 piece of heavy construction paper
  • 1 snowflake-shaped paper punch


For the cupcakes:
  1. Preheat the oven to 350?F. Line a cupcake pan with twelve paper baking cups, and a second pan with six baking cups.
  1. Sift together the flour, baking soda, and salt in a bowl, and set aside.
  1. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar on medium speed until light and fluffy, approximately 3 to 5 minutes.
  1. Add the eggs one at a time, mixing slowly after each addition.
  1. Combine the vanilla, rum extract, and eggnog in a large liquid measuring cup.
  1. Add one third of the flour mixture to the butter mixture, then gradually add one third of the eggnog mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the eggnog mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining eggnog mixture, and beat just until combined.
  1. Add the cocoa powder, beating on low speed just until incorporated.
  1. Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely.

For the rum frosting:
  1. Place all ingredients in the bowl of a stand mixer or hand-held electric mixer. Beat until well combined or until the frosting is light and fluffy. Transfer the rum frosting into a plastic piping bag, fitted with a large round metal tip.

Frosting the cupcakes:
  1. Apply the Georgetown Cupcake "signature swirl" of frosting on top of each cupcake, by starting in the center of the cupcake, and applying pressure to the bag, and going around the cupcake in a circular motion, then ending again in the center with a burst of pressure.

Making the nutmeg snowflake-stenciled decorations:
  1. Create a snowflake stencil by cutting out a snowflake on a piece of construction paper using a snowflake-shaped paper punch.
  2. Place the stencil of the snowflake over one of the cupcakes and gently shake nutmeg over the stencil to create a nutmeg snowflake pattern on top of the cupcake. Repeat for each cupcake. Serve and enjoy!

Baking Tips:
  • Start with all of your ingredients at room temperature - they will combine together more easily in your batter.
  • After you cream together your butter and sugar, always mix on low speed and as little as possible - just enough to make sure all ingredients are combined. Over-mixing can cause your cupcakes to be dense and brick-like instead of light and fluffy. Be gentle with your batter!


Chocolate Egg Nog Cupcakes with Rum Frosting
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Chocolate Egg Nog Cupcakes with Rum Frosting