Malibu Rum Cupcakes with Pineapple & Jalapeno Filling

M&M is continuing our spring break theme: ALL THINGS PINEAPPLE.  Yesterday, I posted a super easy No-Churn Pineapple Sorbet that is simple to make...and to die for!  No ice cream maker needed.  

Today's recipe is a beautiful Frankenstein-type creation.  Think of the combination: pineapple and jalapeno.  Weird, right?  That's everyone's reaction when I tell them about it.  But, if you tried it, you would become a believer quickly.  

It's not spicy, per se.  The jalapeno brings out a more complex flavor than just regular pineapple.  Because the jalapeno is cooked, it loses much of its heat.  If you're worried, just make sure that you leave out the seeds!  You have this rich, dynamic filling in a light, fluffy cupcake - it's just perfection.  Not to toot my own horn or anything...

I used my Homemade Marshmallow Fluff as the frosting and it's just lighter than air!  It compliments the pineapple and tropical flavors so well.  I highly recommend it.

Don't let this recipe intimidate you - it's delicious and quite simple to make!

Toasted Malibu Rum Cupcakes with Pineapple & Jalapeno Filling
Adapted from The Pretty Bee

1 1/2 c. organic flour
3/4 c. organic cane sugar
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 c. cold water
1/4 c. coconut rum, like Malibu
1/2 c. coconut oil, melted
2 1/2 tsp. vanilla
1 tsp. lemon juice

Preheat the oven to 375° F.  Line a muffin tin with 12 cupcake liners.

In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, and salt.  Stir.  Create a well in the middle of dry ingredients.  Set aside.

Make sure all of your wet ingredients are ready to go.  You want to make sure the reaction goes appropriately, so add them all in at the same time.  Pour them into the well and use some elbow grease and a wooden spoon to stir (or use your mixer).  Stir until everything is combined and the batter thickens up.

Fill your cupcake liners about half-way full - these cupcakes puff up a decent amount.  Bake the cupcakes for 20-25 minutes, until you can insert a toothpick and it comes out clean.

Allow the cupcakes to cool completely.

For the Pineapple/Jalapeno Filling
1 1/2 c. diced pineapple, preferably fresh
1/2 of a jalapeno, diced and seeds removed
1 T. vanilla
2 T. pure maple syrup
1/2 T. cinnamon (or more!)
2-3 T. coconut rum, like Malibu

While the cupcakes are baking, you can make this filling.

Combine the pineapple, diced jalapeno, and maple syrup in a medium-sized saucepan.  Bring the mixture to a boil; add in the vanilla and cinnamon.   Lower the heat to a simmer.  Once the mixture gets nice and syrupy, add in your rum and stir to combine well.  Make sure the mixture is thick and the fruit is cooked well.  Remove it from the heat.  

I suggest you puree it in the blender so it's a fine syrup.  Set it aside to cool completely.

Core the cupcakes (once they're cooled) and fill them with the pureed sauce.  It tastes soooo good!

I piped my Homemade Marshmallow Fluff on top, sprinkled some shredded coconut, toasted it with my creme brulee gun, AND then added a dried pineapple ring!  YUM!  If you want to use regular buttercream icing, here's a link to that recipe too.

If you use the Marshmallow Fluff, make sure you refrigerate the cupcakes!  Best served/eaten the same day.

Enjoy this spring break recipe and fall in love with this flavor!