Recipe: Dark & Stormy co*cktail Cupcakes (2024)

Inspired by the classic dark and stormy co*cktail these mini rum and ginger co*cktail Cupcakes are filled with a rum cream,so yummy!

A dark & stormy is a classic sailor’s drink. Long and thirst quenching it is perfect after a long day on the water.

Years ago I took part in Ramsgate week – we both sailed and partied hard. Each crew were given a sheet of drinks tickets – valid for one free drink each, every day in the bar. Of course those less honest; or to put it more charitably, more enterprising than I, photocopied the drinks tokens ensuring that the drinks flowed literally freely all night.

I am sure that I would not be able to keep up with it now, but still do enjoy the occasional (sole) dark and stormy.

I’ve used the classic pairing of ginger and rum to make these dark and stormy cakes – the batter is based on my bung it all in whizz and go Easy Peasy Ginger Cake – made entirely from store cupboard ingredients it remains the most popular recipe on the site and is well overdue a new airing and photography.

I would like to learn more about rum – I know that they are at least as complex and as varied as whisky, and are a drink to be savoured in their own right rather than mixed in co*cktails. I have tried a few good rums over the years and have enjoyed them. The latest bottle was Ron Zacapa 23 from Alexander & James retailing at just under £50. Made from sugar cane in south-western Guatemala the rum is then matured in the romantically named, high altitude House in the Clouds. Once mature the rum is blended, the Ron Zacapa 23 is a blend of rums between 6 and 23 years old and then the rum is returned to casks that once held whisky, sherry and wine.

The resulting rum is magnificent, and in all honesty probably far too good to bake with (but they do say never cook with wine that you would not drink, and surely the same applies to rum?) It is the colour of fresh conkers, a deep reddish brown and intensely flavoured with caramel, raisins and dark chocolate. Delicious! A perfect seemingly seamless hand woven palm band surrounds each bottle. It would make a lovely present for a rum lover and comes packed in an attractive burgundy box.

I baked in my mini muffin pan, or you could bake cupcakes and pipe a swirl of cream on top of each – but you will need double the amount of whipped cream.

This is a commissioned recipe for Alexander and James.

You also might like these rum or ginger recipes

• Michelle’s Ginger Beer & Gin co*cktail
• Jeanne’s Nectarine & ginger tarte tatin
• Nazima’s Orange, Ginger & Caramom Loaf Cake
• Katie’s Rum & Raisin Marmalade
• Filipa’s Ginger & Custard Ice Lollies