I think this year I have a thing for eggnog. Last year was "cutie" tangerines, the year before was pumpkin butter. So one recipe is my revision, one I stole from the Today Show. Maybe my love for eggnog is because it goes so well with Rum, I mean the Holidays...yeah yeah...that's it, the Holidays!
This is not rocket science. Whatever your pancake recipe is (scratch or bisquick), instead of milk use eggnog. I've learned though that add a spash or two more, or else the batter will be a bit too thick. Throw in a dash of cinnamon, a splash of vanilla and two dashes of nutmeg to round out the mix. I'm not a huge fan of regular syrup (long story) but here it's absolutely fabulous! No need to get fancy, the pancakes do the work. =)
Chocolate Eggnog Cupcakes with Rum Cream Cheese Frosting:
For the cupcakes:
1¼ cups sifted all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
8 tablespoons unsalted butter
1¼ cups sugar
2 large eggs
1¼ teaspoons pure vanilla extract
1 cup eggnog
½ cup dark rum!!, or rum extract for a non-alcoholic version (why??)
½ cup sifted cocoa powder
For the rum cream cheese frosting:
4 tablespoons unsalted butter
4 cups sifted confectioners’ sugar
¼ teaspoon pure vanilla extract
6 ounces cream cheese
¼ cup dark rum!!, or rum extract for a non-alcoholic version (again I ask, WHY??)
For the cupcakes:
Preheat the oven to 350˚F. Line a cupcake pan with twelve paper baking cups, and a second pan with six baking cups.
Sift together the flour, baking soda, and salt in a bowl, and set aside.
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar on medium speed until light and fluffy, approximately 3 to 5 minutes.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla and eggnog in a large liquid measuring cup.
Add one third of the flour mixture to the butter mixture, then gradually add one third of the eggnog mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the eggnog mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining eggnog mixture, and beat just until combined.
Add the rum!! (or rum extract??), and mix until just combined.
Add the cocoa powder, beating on low speed just until incorporated.
Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely.
For the frosting:
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, mix all the ingredients for approximately 3 to 5 minutes, until the frosting is light and airy. Frost each cupcake with a thick layer of the frosting using an offset spatula.
If none of these trip your trigger there is the old tried and true...
Eggnog + Rum = More happy memories with crazy aunt Jean...