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Drunken Butter Rum Cupcakes

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Ingredients

    for the Cupcakes

    • 1 cup pecans, chopped
    • 1/2 cup coconut flakes
    • 1 (18 1/2 ounce) boxes butter recipe cake mix ( or yellow if you cant find it)
    • 1 3/4 ounces vanilla instant pudding mix ( about half a standard packet)
    • 4 eggs, room temperature
    • 1/2 cup whole milk, cold
    • 1/2 cup vegetable oil
    • 1/2 cup dark rum

    for the Butter Rum Glaze

    • 1/2 cup unsalted butter
    • 1 cup sugar
    • 1/2 cup dark rum

    for the Rum Buttercream frosting

    • 16 ounces confectioners' sugar
    • 1/2 cup butter, softened
    • 1 1/2 teaspoons vanilla extract
    • 4 tablespoons dark rum, plus up to 2 tablespoons more, as needed

Directions

 Preheat oven to 325 degrees F.

    Line muffin pan with paper liners.
    Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
    Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later.
    Pour batter into prepared cups.
    Bake for 30 minutes or until toothpick comes out of center completely clean.
        Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
        For glaze:.
        Melt butter in saucepan.
        Stir in 1/4 cup of the rum and sugar.
        Boil 5 minutes, stirring constantly until thickened. Remove from heat.
        Stir in remaining 1/4 cup of rum.
        For Frosting:.
        Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting.
        In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
        Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
        Beat in more rum as needed for desire consistency for frosting.
        To finish cupcakes:.
        Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy.
        Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
        Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.
Adapted from food.com
 

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