Tag Archives: Malibu rum frosting

Almond Joy Cupcakes with Malibu Rum Buttercream Frosting

3 Apr


Easter candy comes in all shapes, sizes and flavors, and everyone has his or her own favorite. I’m a huge Peeps fan myself, especially after they’re nice and stale. But the flavors I most associate with Easter are chocolate and coconut; chocolate bunnies (gotta eat the ears first) and chicks and eggs…coconut cake and cream eggs and macaroons. In fact, Easter seems to be the unofficial start of coconut season. Let’s face it, it’s not long after the last jelly bean is gone that we’re whipping up that first piña colada of the summer.

Chocolate and coconut are a classic combination, immortalized forever in the PeterPaul Mounds and Almond Joy candy bars. Although I’ve outgrown most popular candy bars as too sweet, I still love these two. Always chock full of scrumptious moist coconut and covered with just the right amount of milk or dark chocolate, one with the crunchy almonds, the other without, they never fail to satisfy the sweet tooth.


I’ve been pondering for a while now how to transfer this yummy candy combo into a cupcake. Pinterest has a ton of Almond Joy cupcakes, but none that are b.u.i. worthy. So I simply deconstructed the candy bar and created my own cupcake interpretation of the Almond Joy: a rich amaretto chocolate cupcake topped with a coconut rum buttercream, garnished with toasted almonds and coconut. The result is simply amazing. Why not whip up a batch this Easter? They’ll be gone faster than you can say Easter Bunny.



Makes one dozen cupcakes

1 cup almond milk

1 teaspoon apple cider vinegar

3/4 cup sugar

1/3 cup canola oil

1 1/2 teaspoons amaretto

1 cup flour

1/3 cup cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Pre-heat oven to 350 degrees. Line cupcake tin with paper liners.

In large mixing bowl, whisk together almond milk and vinegar and set aside to curdle.

In a separate bowl, sift together flour, cocoa, baking soda, baking powder and salt. Set aside.

Add the sugar, oil and Amaretto to the almond milk mixture and beat until foamy.

Add the dry ingredients in 2 batches and beat until no,large lumps remain.

Fill cupcake tins about 3/4 full. Bake 18 – 20 minutes, until a toothpick comes out clean. Transfer to a rack to cool completely.


This frosting has a secret ingredient – marshmallow Fluff! – that makes it just a tad more like the candy bars.

1 cup butter, at room temperature

1 cup marshmallow Fluff

3 cups powdered sugar

2 tablespoons Malibu coconut rum

pinch salt

1/2 cup unsweetened coconut flakes

1/4 cup sliced almonds

Cream together butter and Fluff until light and creamy. Add in powdered sugar, rum and salt and mix at low speed until combined, and then at high speed until light and fluffy.

Meanwhile, heat almonds and coconut in a small, non-stick frying pan over medium low heat until just lightly toasted. Remove from heat and combine together in a small bowl.

Frost cupcakes as desired, dipping the tops into the coconut almond mixture to garnish.



Pina Colada Cupcakes with Malibu Rum Frosting

28 Aug


In just a few days, Labor Day, the unofficial end of summer, will be upon us and I have no idea where the summer has gone. I’m still trying to plan a weekend at the beach….so what are all these yellow school buses doing on the road?

I had such wonderful plans for this summer….I was going to landscape the yard, get to the beach every other weekend, learn how to split my bee hive, read at least one book a week, set aside some “me” time, and of course, bake oodles of delicious, summery, light boozy cupcakes. But here it is, the end of August and my garden is a shriveled wasteland, I have yet to bury my toes in the sand, I’ve read exactly 1.5 books and I still have only one hive, and its full of honey that should have been harvested weeks ago. Yes, I was able to concoct some pretty yummy cupcakes (those Blue Moon cupcakes went viral…well, relatively speaking), but there were so many other summer cocktail inspired cupcakes I wanted to try. Alas, they will have to wait until next year…..except for these: Pina Colada cupcakes!


I actually made these dreamy cupcakes weeks ago, but never had the chance to post them – until now. I realized this weekend, the last hurrah for Summer 2013, was the perfect time to share these cupcakes inspired by one of the creamiest, coolest, tastiest tropical cocktails this side of Puerto Rico. Something about the way the coconut, pineapple and rum all blend together into a delicious little cake, covered with the lightest frosting reminiscent of whipped cream, and topped with a bright red cherry – these tropical treats will take you right back to basking on the beach, waves lapping at your toes….at least until the next school bus goes by.



These cupcakes were adapted from recipes posted by Blahnik Baker and Smitten Kitchen

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks unsalted butter, softened

3/4 cup dark brown sugar

1 tablespoon rum (I used Malibu rum for a little extra depth of flavor)

2 eggs

1/4 cup cream of coconut

3/4 cup whole milk, room temperature

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

3/4 cup crushed pineapple, strained

Preheat oven to 350 degrees and line 2 cupcake pans with paper liners

In a medium bowl, sift together dry ingredients.

In a separate bowl, whisk together the cream of coconut, milk, vanilla and coconut extracts.

In the large bowl of an electric mixer, cream together butter and brown sugar until light and fluffy (3-5 minutes). Add eggs, one at a time, scraping down the sides of the bowl as needed. Add the rum and mix until combined.

Add 1/2 of the dry ingredients to the mixing bowl at low-speed, until just combined. Add the liquid mixture, and then the remaining dry ingredients until combined.

Fold in the pineapple.

Fill cupcake pans about 2/3 full. Bake for about 20-25 minutes, until golden and a toothpick comes out clean.

Cool completely before frosting.



8 tablespoons butter, room temperature

3 – 4 cups powdered sugar

2 tablespoons Malibu rum

1 tablespoon cream of coconut

1/2 teaspoon coconut extract

24 maraschino cherries

Cream butter until light and fluffy. Add 3 cups of powdered sugar, rum, cream of coconut and extract and beat until combined, adding up to 1 more cup of sugar, until desired consistency is reached. Beat for several minutes at high speed, until light and fluffy.  Frost as desired and top each with a maraschino cherry.




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