Chocolate Eggnog Cupcakes with a bite taken out of one
Print

Chocolate Eggnog Cupcakes

The holidays aren't complete until you sink your teeth into one of these Chocolate Eggnog Cupcakes! Celebrate the season with a batch of fluffy vanilla cupcakes made with eggnog and topped with a rum-spiked eggnog fudge frosting.
Course Dessert
Cuisine American
Keyword chocolate eggnog cupcakes
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 16
Calories 453kcal
Author Erica

Ingredients

Eggnog Cupcakes

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon LorAnn Oils Eggnog Flavor
  • 3/4 cup eggnog
  • 1/4 cup rum

Rum Fudge Frosting

  • 6 ounces dark chocolate melted & cooled
  • 1 cup unsalted butter
  • 1/3 cup cocoa powder sifted
  • 2 1/2 cups powdered sugar sifted
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon dark rum
  • 1 teaspoon LorAnn Oils Eggnog Flavor

Instructions

Eggnog Cupcakes

  • Preheat oven to 400 degrees F. Line 2 standard muffins tin with 16 cupcake liners. Set aside.
  • Whisk together flour, baking powder, nutmeg, and salt in a large mixing bowl; set aside.
  • In a separate bowl, add butter and sugar and beat on medium speed until light and fluffy, 4-5 minutes
  • Add eggs one at a time, scraping bowl between each mix. Add vanilla extract and mix well.
  • Add half of the flour mixture and mix until just combined. Mix in ½ cup of the eggnog. Repeat with remaining flour, then add the rest of the eggnog and the rum. Mix until just combined - do not overmix.
  • Divide batter among cupcake liners, filling each about 3/4 of the way full.
  • Bake 3 minutes, then reduce oven temp to 350 degrees F. Bake an additional 13-15 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool 5 minutes in pan, then transfer to a cooling rack.

Rum Fudge Frosting

  • In a microwave-safe bowl, melt the chocolate in the microwave in 30-second increments, stirring each time with a rubber spatula until the chocolate is melted. Once melted, stir until completely smooth, then set aside to cool.
  • In a stand mixer or with a hand mixer, whip butter for 5-7 minutes, scraping the sides of the bowl occasionally, until light and smooth.
  • Add the cocoa powder and beat until well mixed. Scrape down the sides of the bowl.
  • Add 1 cup of powdered sugar and mix until combined. Add the heavy cream, rum, and eggnog extract and mix well. Add the remaining powdered sugar and whip 2-3 minutes until fluffy and lightened in color.
  • Pour in the melted chocolate and beat on slow speed to incorporate. Increase speed to medium-high and whip for 2-3 minutes until fluffy and smooth.
  • Pipe the frosting on the cooled cupcakes, then garnish with festive sprinkles.

Notes

Rum Fudge Frosting recipe adapted from Beyond Frosting.

Nutrition

Calories: 453kcal | Carbohydrates: 48g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 83mg | Sodium: 94mg | Potassium: 189mg | Fiber: 2g | Sugar: 34g | Vitamin A: 705IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 2.3mg