Decadent Rum Fudge Fruitcake Cupcakes
Indulge in the luxurious flavor of these Decadent Rum Fudge Fruitcake Cupcakes. Infused with rich unsweetened chocolate and a dash of dark rum, these moist cupcakes are complemented by a delightful mix of dried fruits. Topped with a smooth rum-infused ganache, these treats are perfect for festive gatherings, special occasions, or simply to satisfy your sweet tooth. Each bite offers a harmonious blend of chocolate richness and fruity sweetness, making them a standout dessert that you can share and savor.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Butter
1/2 cup (melted)
Unsweetened chocolate
4 ounces (melted)
Sugar
1 3/8 cups (granulated)
Eggs
3 (beaten)
Vanilla essence or rum extract
1 teaspoon (liquid)
Flour
3/4 cup (sifted)
Mixed dried fruit
1 cup (chopped)
Milk chocolate
4 ounces (chopped)
Cream
4 ounces (liquid)
Butter for ganache
1 tablespoon (unsalted)
Dark rum
2 tablespoons (liquid)
Instructions
1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tray with cupcake liners.
2
In a double boiler, melt the butter and unsweetened chocolate together, stirring until smooth and well combined.
3
In a large mixing bowl, combine the sugar with the melted chocolate mixture, whisking thoroughly with an electric mixer on medium speed.
4
Add the vanilla essence or rum extract and mix until well incorporated.
5
Add the eggs one at a time to the mixture, ensuring each egg is fully incorporated before adding the next.
6
Sift in the flour and mix gently until just combined, then fold in the mixed dried fruits until evenly distributed.
7
Spoon the batter into the cupcake liners, filling each one only halfway to allow for rising.
8
Bake in the preheated oven for approximately 23 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the tray on a wire rack.
9
While the cupcakes are cooling, prepare the ganache. In a small saucepan, bring the cream to a gentle boil, then remove it from the heat.
10
Add the milk chocolate and butter to the hot cream, stirring until the mixture is smooth and glossy. Then stir in the dark rum and let the ganache cool slightly.
11
Once the cupcakes have cooled, carefully fill the remaining cavity of each cupcake liner with the ganache. You can sprinkle chocolate shavings, nuts, or dried fruit on top before the ganache sets for a decorative touch.
12
Refrigerate the cupcakes for at least 30 minutes, or until the ganache has set. Enjoy your delicious, decadent treats!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Rum Fudge Fruitcake Cupcakes?
They are a luxurious dessert featuring moist cupcakes infused with unsweetened chocolate and dark rum, mixed with dried fruits, and topped with a smooth rum-infused ganache.
What temperature should I preheat my oven to?
The oven should be preheated to 350%F (175%C).
How many cupcakes does this recipe make?
This recipe is designed to fill a standard 12-cup muffin tray.
How should I melt the chocolate and butter for the batter?
You should use a double boiler to melt the butter and unsweetened chocolate together, stirring until the mixture is smooth.
What type of chocolate is used in the cupcake base?
The recipe calls for 4 ounces of melted unsweetened chocolate for the cupcake batter.
Can I use rum extract instead of vanilla?
Yes, you can use either 1 teaspoon of vanilla essence or rum extract according to your preference.
How should the eggs be added to the batter?
The eggs should be added one at a time, ensuring each egg is fully incorporated before adding the next one.
Is it necessary to sift the flour?
Yes, the recipe specifies sifting 3/4 cup of flour into the mixture for the best results.
What kind of fruit is included in these cupcakes?
The recipe includes 1 cup of chopped mixed dried fruit folded into the batter.
How much batter should I put in each cupcake liner?
Fill each cupcake liner only halfway to allow enough space for the cupcakes to rise and for the ganache topping.
How long do the cupcakes need to bake?
Bake the cupcakes for approximately 23 minutes.
How do I test if the cupcakes are finished baking?
Insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are ready.
Where should the cupcakes cool?
Allow the cupcakes to cool completely in the muffin tray on a wire rack.
What ingredients are needed for the chocolate ganache?
The ganache requires 4 ounces of milk chocolate, 4 ounces of cream, 1 tablespoon of unsalted butter, and 2 tablespoons of dark rum.
How do I prepare the cream for the ganache?
Bring the cream to a gentle boil in a small saucepan, then immediately remove it from the heat.
When do I add the rum to the ganache?
Stir in the dark rum after the milk chocolate and butter have been mixed into the hot cream and the mixture is smooth.
How do I apply the ganache to the cupcakes?
Once the cupcakes are cool, fill the remaining cavity of each cupcake liner with the slightly cooled ganache.
Can I add extra toppings to these cupcakes?
Yes, you can sprinkle chocolate shavings, nuts, or additional dried fruit on top before the ganache sets.
Do these cupcakes need to be refrigerated?
Yes, the cupcakes should be refrigerated for at least 30 minutes to allow the ganache to set properly.
What is the flavor profile of this dessert?
It offers a harmonious blend of rich chocolate, dark rum, and fruity sweetness from the dried fruits.
What type of chocolate is used for the topping?
The topping is made using chopped milk chocolate.
What is the texture of the ganache?
The ganache is smooth, glossy, and becomes firm yet creamy after being refrigerated.
Is an electric mixer required?
Yes, an electric mixer on medium speed is recommended for whisking the sugar into the melted chocolate mixture.
Can these be served for holidays?
Yes, these cupcakes are described as perfect for festive gatherings and holiday celebrations.
What is the preparation for the dried fruit?
The dried fruit should be chopped before being folded into the cupcake batter.
How much sugar is in the recipe?
The recipe uses 1 3/8 cups of granulated sugar.
Is the butter in the ganache salted or unsalted?
The recipe specifies using 1 tablespoon of unsalted butter for the ganache.
What is the main fat source for the cupcake batter?
The batter uses 1/2 cup of melted butter.
How many eggs are required?
The recipe requires 3 beaten eggs.
Can I skip the refrigeration step?
Refrigeration is recommended for at least 30 minutes to ensure the ganache sets correctly before serving.