Chocolate Mojito Cupcakes
Hi friends! It’s Heather from Sprinkle Bakes again, and today I’m sharing a cocktail-inspired cupcake. Mojitos are so refreshing with bright citrusy lime flavor and fresh mint, so when I saw these Grasshopper Cupcakes I knew they were destined for a mojito makeover.
As for the cake portion, don’t change a thing! You’ll bake up the chocolate cupcakes as directed. They’re rich and chocolaty – a nice contrast to the airy whipped cream topping.
I might suggest you eat one (or three) of these warm from the oven, because we all know there’s nothing quite like a warm chocolate cupcake. That said, be sure you let the remaining cupcakes cool completely before frosting. The whipped topping will melt quickly on a warm cupcake.
For the frosting, replace the 2 tablespoons cold water with rum, and sprinkle over 2 teaspoons of powdered gelatin. When the gelatin has set, heat it in the microwave for 10 seconds (or until liquid) and then add it to the frosting ingredients as directed in the recipe instructions. Also fold in 1 tablespoon lime zest. If you like things a little more zesty then add more to taste! I piped the frosting on with a large star decorator tip and then garnished the cupcakes with fresh mint leaves and more lime zest – delicious!
Light rum is the usual mojito ingredient, but dark rum is delicious and goes well with chocolate. It’s okay to use whatever you have on hand! Green creme de menthe will give the frosting a pretty hue, but if you use clear then a few drops of green food color can be added to the frosting. To get started on your own mojito cupcakes, print the original recipe here. Enjoy!
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