Coconut Rum Cupcakes

For the cupcakes:
Preheat oven to 350 F. Line two 12-count standard cupcake pans with paper liners.

In a large saucepan over medium heat, bring coconut rum and butter to a simmer. Slowly whisk cocoa powder into saucepan and continue whisking until mixture is creamy. Remove from heat and allow to cool.

Meanwhile, whisk sugar, flour, salt and baking soda in a large bowl.

In a separate large bowl, beat eggs and Greek yogurt with an electric mixer. Slowly add coconut rum and cocoa mixture into the egg mixture. Combine on low speed. Slowly add flour and sugar mixture, mixing on low speed until completely incorporated.

Fill baking cups three-fourths full. Bake for about 22 minutes. Remove from the oven and allow cupcakes to cool before frosting.

For the frosting:
In a large bowl, use a mixer to cream butter until smooth. Gradually add powdered sugar, alternating with rum and vanilla, and continuing until desired frosting consistency is reached. Feel free to add more or less sugar or liquid based on how thick you want your frosting.

Pipe or spread onto cooled cupcakes.

Recipe adapted from Jessica at howsweeteats.com.