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.
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.