I’m Snow Happy Eggnog and Rum Cupcakes

I’m Snow Happy Rum and Eggnog Cupcakes: A smooth, rich eggnog cupcake with a splash of dark rum to give it depth, filled with divine white chocolate ganache, frosted with eggnog and rum butter cream, and topped with a delicate white chocolate snowflake.

Mood: Just picture yourself curled up on the couch with your coziest blanket, a hot mug of tea in your hand, warmed by a crackling fire, watching the snow fall gently out the window and carpet the ground with a soft white blanket which softens the harshness and nakedness of winter, transforming it into a magical winter wonderland. That is what this cupcake tastes like, the bliss and utter contentment you can only find watching the snow fall on a cold winter night.

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Let it snow, let it snow, let it snow! Man if it snowed cupcakes, that’d be the tastiest winter ever. I’d be ok with that.

I LOVE winter. Absolutely love it. I might even say I have an unhealthy emotional attachment to snow. Even though February 2015 has been one of the coldest Februaries experienced in a long time in Southern Ontario, I’m not ready for winter to be over and am quite saddened by the melting snow and above-freezing temperatures that are coming this week. I mean, really, we only got 2 months of actually good proper winter and it’s already starting to warm up! 2 months out of the year! How am I supposed to wait a whole 10 months for it to come around again?

I think I need to move further north…

I understand that most other people don’t share my enthusiasm for winter but I do not care! I will frolic about in the snow like a young filly in a grassy meadow and I will never not love winter. The instant the first snow fall of the year dusts the ground, my heart soars with yearning anticipation for the cold harsh beauty of winter to finally settle in our corner of the world yet again.

Also, you can see why climate change distresses me. You thought I was an environmentally conscious person- ha! I fooled you! I only care about my favourite season. Though so far it seems to have brought us some extreme cold weather, in general an average warming of the planet is the absolutely last thing I want. Who cares about saving the planet, I want to save winter! Somehow I doubt that many people would join the cause if I phrased it that way…

“Ok Ok we get it Emily! You’re a crazy person who loves winter. Enough already.” Fine sorry guys I could go on about my love for winter forever. The point is, to me, snow makes me so unbelievably happy that of course I was going to make a happy cupcake that was snow/winter themed. Obviously I thought the rum and eggnog went well as rum and eggnog is a holiday drink, and around Christmas time most people still feel positively about snow as winter is still in its infancy. So even if you’re not a crazy winter person like me you can still feel happy about snow and the holidays. And if you also hate Christmas and winter and eggnog and think these cupcakes are ridiculous, not my problem! Make your own damn happy summer cupcakes. I hope you choke on them (not really please don’t die I’m sure you’re a lovely person).

I made this cupcake specifically for the office Christmas potluck; yes, definitely trying to impress the co-workers. (And it worked- they loved them by the way. How could you not they were delicious!). And also why they’re gluten free- it would just be cruel of me to make these amazing cupcakes that could not be enjoyed by all of my co-workers!

Enough chitchat already- let’s start baking!


Preheat the oven to 350 F. Line your cupcake pan with 18 paper liners (to go with the theme I recommend a pale blue or white. I used white).

Make the ganache- take a half cup of whipping cream and bring it to a boil in a small saucepan. Then pour it over the cup of white chocolate chips, let set for a minute, and stir together until smooth. Refrigerate until needed.

In a bowl, combine 1 1/3 cups flour (gluten free or regular), 1/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. I know that there are tricks to gluten free baking that are fancy, but I just substituted 1 for 1 and they were delicious anyway sooo if you want to be all fancy with your gluten free baking you go figure that out. I thought it worked out satisfactorily.

In another bowl, mix together with an electric mixer the 1/4 cup of dark rum, 1 cup of eggnog, 1/4 cup vegetable oil, 1 tablespoon apple cider vinegar, 1 teaspoon of vanilla, and 1 cup of white sugar. The original recipe says that rum is optional, but I do not. Don’t be a pansy and just put the liquor in- and feel free to use the “shot for me, shot for the cupcakes” method, generally makes baking more fun. It is essential to deliciousness.

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Rum and eggnog, a match made in heaven. You can imagine what happened with the leftover eggnog and rum… yup. #noregrets

Add the dry ingredients and beat until incorporated. Divide among the muffin cups and bake for 22-24 minutes. Woo. If you’re doing gluten free, they probably won’t puff up as nicely as normal gluteny cupcakes. Just be aware of that- that’s why mine look kind of flat!

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Slightly flat but still hella tasty!

While the cupcakes are baking, make the snowflakes. Melt 1/2 cup of white chocolate on the stove. If you’re feeling lucky and are generally an attentive person, do it right in a stove pot. Otherwise make a double boiler type setup to be safe and not burn chocolate. I mess up melting chocolate all the time because I am too lazy to double boiler. Don’t be me. If you screw up or need more chocolate, melt more.

Then take wax paper (or if you’re fancy like me a nonstick silicone baking mat) and spread it out on the table. Put the icing into either an icing bag with a super small tip or a plastic bag in which you can cut a very small hole. Then pipe out the shape of a snowflake! I tend to make mine like little asterisks (*). Do a lot, including some extra, as you will likely break some by accident like myself, and not all of them will come out as you hope. Stick them in the fridge and let set.

Now prep the icing. Take your 1/2 cup of softened butter and whip it up in a mixer until nice and fluffy. Add the 1/2 teaspoon of rum and vanilla and 1.5 tablespoon of eggnog and blend well. Gradually add 3 3/4 cup of powdered sugar until well incorporated. Tasted the icing because it is unreasonably delicious. Feel free to add more rum/vanilla/eggnog if you feel like it could use more flavour, but I feel like the icing should be a more subtle eggnog flavour than the cupcake, which is where it’s at.

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Mmmm frosting. So great.

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Into the icing bag it goes- I always like to use a cup to hold open the bag, works well.

Now fill the cupcakes by cutting the cones out of the top, putting in a dollop of ganache, and putting the cone back on (again, detailed instructions can be found in my Going Banana’s Cupcake Recipe).

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Filled with the nectar of the gods- white chocolate. Mmmmm yes.

Pipe on the icing in a nice delicate swirl. Take your snowflakes out of the fridge and carefully (VERY CAREFULLY) peel them off of the wax paper/silicone mat, and stick them onto your cupcakes! And there you have it folks. Once you try one of these cupckes you’ll be “snow happy” I guarantee it!*

*Disclaimer* I don’t actually guarantee it I do not know your baking skills. You could have totally screwed them up and that is not my fault. My cupcakes were awesome. So I suppose I should say if you do it correctly and then eat them you will be “snow happy.” But probably not if you screw everything up. Sorry kids.

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Tell me these aren’t happy cupcakes! They’re just sitting there all happy and snowy and wonderful. Winter in edible form.

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*happy sigh*

Ingredients (Makes 18 cupcakes)


  • 1 1/3 cup flour (either gluten free or all purpose)
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp salt
  • 1/4 cup dark rum (mandatory)
  • 1 cup eggnog
  • 1/4 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp. vanilla extract
  • 1 cup white sugar


  • 1/2 cup room temperature butter (1 stick/8 tablespoons)
  • 1/2 tsp. rum
  • 1/2 tsp. vanilla extract
  • 1.5 tbsp. eggnog
  • pinch of nutmeg
  • 3 3/4 cup powdered sugar


  • 1/2 cup whipping cream
  • 1 cup white chocolate


  • 1/2-1 cup white chocolate (depending on your snowflake making skill)

Brief Instructions:

Preheat the oven to 350F and line cupcake pans with 18 cupcake liners, preferably white or light blue.

Make the ganache by bringing 1/2 cup of whipping cream to a boil. Right when it starts boiling pour it over the 1 cup of white chocolate. Let sit for a minute then stir together. Put in fridge to cool.

In a medium bowl, mix 1 1/3 cup flour, 1/4 tsp. baking soda, 1/2 tsp. baking powder and 1/2 tsp. salt.  In a mixer, blend together 1/4 cup dark rum, 1 cup eggnog, 1/4 cup vegetable oil, 1 tbsp. apple cider vinegar, 1 tsp vanilla extract, and 1 cup white sugar. Add the dry ingredients.

Pour into cupcake liners and bake for 22-24 minutes; cool.

While the cupcakes are baking, prepare the snowflakes by melting 1/2 cup of white chocolate. Put the white chocolate into a piping bag with a very small tip or put in a ziplock bag and cut a tiny hole out of the tip. Pipe snowflakes onto a piece of wax paper and make lots of extra! Place in the fridge to cool.

Prep the icing: whip up the 1/2 cup of butter. Add the 1/2 tsp of rum, 1/2 tsp vanilla, pinch nutmeg, and 1 1/2 tbsp. eggnog. Then gradually add 3 3/4 cup of powdered sugar until well incorporated.

When the cupcakes are cool, cut out cones in the top, fill with chocolate ganache, and put the cone back on. Then pipe on the icing, carefully peel the snowflakes from the paper, and set on top!



Going Bananas Cupcakes

Going Bananas Cupcakes: Banana cupcake with chocolate ganache filling, peanut butter icing, chocolate drizzle, and a banana chip on top.

Mood: For when you’re stressed out, feeling silly, or a little bit crazier than normal, and life is making you go bananas!going bananas (21)

Wow, it’s been almost exactly a year since I’ve last posted on this blog! That is ridiculous and unacceptable. I have baked since then, I guess I just got too lazy to post on the internet! Well that shall soon change. I have a few recipes that I can post from the last year, stay tuned.

So what inspired this long overdue return to the blogosphere? You see, I was chatting with a friend of mine and a new idea was born. An idea for a bakery which has cupcakes based on your mood. If you’re having a crappy day, you probably want to console yourself with baked goods, but do you want a cheery, fluffy, pink cupcake? NO! You want a cupcake that matches the darkness of your insides. So naturally you would come to “Eat Your Feelings Bakery” and buy a “Darker than Your Soul Chocolate cupcake” (Recipe coming soon!).

Consequently, for the last little bit I’ve been brainstorming different cupcakes that are inspired by moods. This cupcake is the first- “Going Bananas,” a banana cupcake with chocolate ganache filling, peanut butter butter cream icing, chocolate drizzle, and a banana chip for garnish. This cupcake is for when you feel like you’re going a little bit crazy, maybe you’re super stressed, maybe you just feel a little silly that day. Whatever is making you feel bananas, this cupcake is for you!

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Possible variation- if you’re lazy and don’t feel like cutting little cones out of every cupcake, which is probably a reasonable use of your time, just skip the ganache and throw some chocolate chips in the batter.


First prepare the ganache I always forget to do this ahead of time then have to wait an unneccessary amount of time for it to cool down. You think I’d learn. So for the ganache, take the 1/4 cup of heavy cream and bring it to a boil on the stove. As soon as it starts boiling, pour it over your 3/8 cup of chocolate chips. Wait a minute, then stir until smooth. Let cool for 2 hours at room temperature.

Preheat the oven to 350.

Get out 2 mixing bowls. First, mix the 1 c. flour, 1/2 T baking powder, and pinch of salt in the smaller bowl (if one is smaller). Use the bigger bowl for the wet ingredients because you’ll be adding everything to them. I always forget this and end up juggling my bowls or dirtying more than necessary. Anyway, then beat together the 5 T. of butter and 1 cup of sugar for a few minutes, until light and fluffy. Continue beating, and add the eggs one at a time. Lastly add the mashed banana. Alternate adding the flour mixture and butter milk to the batter, starting ending with the flour (I usually do flour, buttermilk, flour, buttermilk, flour).

Spoon the batter into lined muffin tins. Because I am a beautiful genius, I checked if we had cupcake liners but not how many we had. We had 3. So I improvised with some parchment paper- if you wish to do this method, just take parchment paper, cut into roughly 5 inch squares, and push down into the cupcake tin. It’s hard to make it stay down and parchment paper is not the most cooperative, so I would suggest using cupcake liners.

The cupcakes, ready to go in the oven and be baked!

The cupcakes, ready to go in the oven and be baked!

Bake for 20-22 minutes at 350, until a toothpick comes out clean.

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Cupcakes! All done baking. Mine did not rise very much, not quite sure why. I may need to add more baking powder next time. Still delicious though!

After your cupcakes are done, let them cool. While they’re cooling, make the icing. Blend 1 cup peanut butter and 5 tablespoons butter until smooth and fluffy, about 3 minutes or so, scraping down the sides as necessary. When smooth, add the 1 cup confectioner’s sugar gradually, along with the 1 1/2 t. of vanilla extract. Once that is all combined, add the 4 T of heavy cream, and voila! You have the most delicious icing known to mankind. Seriously so good.

The icing. Yes that is a finger indent where I scooped out some icing. Nobody's perfect.

The icing. Yes that is a finger indent where I scooped out some icing. Nobody’s perfect.

Now comes the fun part- putting it all together! Best. So we’re going to fill the cupcakes using the cut out method. Cut out a little cone from the top of a cupcake by inserting a knife by the edge at an angle, and slowly cutting around in a circle.

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This is how you cut the cone out.

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Look! A hole in which we can put delicious chocolate filling.

Now to fill the hole. Get your ganache and spoon an amount into the hole. I like to fill it right up to the top- who cares if the cone doesn’t fit back in perfectly? You’re covering the top with icing. No one can see it. Make it messy! So after filling, set the cone back on top- don’t push down too hard so the chocolate goes everywhere except for inside the hole. That would be ridiculous. Let it pop up a bit.

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Fill er up!

Mmmm chocolate oozing out the sides. So good.

Mmmm chocolate oozing out the sides. So good.

Now for the icing! Put some of that delicious peanut buttery goodness into a piping bag with a star tip. Or, if you’re cheap and unfancy a plastic bag with a hole cut out the tip works in a pinch. Or use a knife and spread it, no judgement. Just put the icing on the cupcake! If you’re like me, you’re afraid to pipe on too much icing in case you run out for the last few, and then have leftover icing. What does one do with leftover icing? Not sure. So just go nuts and don’t have leftover!

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Ready to pipe!

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All iced up.

And lastly, the finishing touches. Chocolate drizzle. I had a ridiculous amount of leftover ganache (I posted the ingredients for half of the amount I made) so I just microwaved a little bit of the leftover and drizzled it over with a spoon. If you don’t have leftover ganache or didn’t do the ganache, melt some chocolate in the microwave or on the stove and drizzle. Lastly, add a banana chip to each to remind you that these are indeed banana peanut buttery chocolate deliciousness, and you’re done! Going Bananas for these cupcakes 😉

So delicious. I think I'm going to declare this mission successful.

So delicious. I think I’m going to declare this mission successful.

Ingredients (Makes 12 cupcakes)

Cake Batter:

  • 1 cup flour
  • 1/2 tablespoon baking powder
  • pinch of salt
  • 5 tablespoons butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup butter milk (substitute: put 1/2 T of vinegar n the measuring cup and fill it up the rest of the way with the milk, stir around a bit. Buttermilk!)
  • 2 cup mashed ripe bananas (about 1/2 cup)

Peanut Butter Frosting

  • 1 cup creamy peanut butter
  • 5 tablespoons butter, at room temperature
  • 1 cup confectioners sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 tablespoons heavy cream

Chocolate Ganache

  • 1/4 cup heavy whipping cream
  • 3/8 cup chocolate chips

12 dried banana chips for garnish

Brief Instructions:

First prepare the ganache- boil 1/4 cup of heavy whipping cream on the stove in a small pot. When it boils, pour it over the 3/8 cup of chocolate chips. Wait a minute for the chocolate to melt, then stir until smooth. Let sit at room temperature for 2 hours.

Preheat the oven to 350 F.

Get out 2 mixing bowls. In the smaller one, combine 1 cup of flour, 1/2 T baking powder, and pinch of salt. In the other bowl, use a mixer to whip up the 5 T of butter and 1 cup of sugar until fluffy, a few minutes. When fluffy, add 2 eggs one at a time. Then add the 2 mashed bananas and mix more. Add the flour mixture and buttermilk in alternating steps, beginning and ending with the flour. Fill lined cupcake pan, distributing the batter between 12 cupcakes. Bake for 20-22 minutes until a toothpick comes out clean. Let cool on a wire rack.

For the frosting, whip together 1 cup peanut butter and 5 T butter until smooth and fluffy, approx 3 minutes. Then add the 1 cup of confectioner’s sugar gradually, along with the 1 1/2 t of vanilla extract. Lastly, add the 4 T of heavy cream.

Cut a cone into the top of each cupcake. Fill the hole with the ganache and put the cone back in the top of the cupcake. Pipe icing. Take leftover ganache or some melted chocolate and drizzle over the cupcakes. Add a banana chip to each for garnish. The end!

For storage (if any cupcakes make it there), I usually store in the fridge just cause, but let them warm to room temperature before eating, otherwise the texture of the icing is like butter and no one wants to eat a stick of butter.

Cupcake recipe was adapted from Annies Eats and the frosting from Sally’s Baking Addiction.