Rum and Coke Cupcakes

For the cupcakes:

1. Preheat your oven to 350 F.

2. Line 1 standard size 12-count muffin tin with cupcake liners. This will make about 20 cupcakes, so you may need to bake in batches, or line 2 muffin tins.

3. Whisk your flour, baking powder, baking soda, salt and cocoa powder together in a bowl.

4. In a separate bowl, or in a stand mixer, add your butter and sugar and beat until light and fluffy.

5. Add both of your eggs, mixing on low speed until smooth and combined.

6. Pour your coke, rum and vanilla into the creamed mixture and mix them in. It is going to curdle, but when you add your dry ingredients, everything comes together.

7. Slowly start to add your dry ingredients about 1/3 at a time. Mix with a spoon until all combined.

8. Pour into cupcake liners in a muffin tin and fill each about 3/4 of the way full.

9. Bake for 13-16 minutes. They are done when a toothpick inserted in the center of one comes out clean. Remove pan from oven and set on a rack to cool.

10. Once they’re cool, mix the glaze ingredients in a small bowl and then brush the tops of each cupcake, letting it soak in.

For the frosting:

1. Add the butter and vanilla into your mixer bowl and beat until smooth.

2. Slowly add 1 cup of your powdered sugar and mix it in.

3. Mix in your rum then mix in the rest of your powdered sugar. If it feels too wet, add a bit more powdered sugar. If it’s a little dry, add very small drops of milk until it’s just right.