These brown sugar, spiced rum and fried plantain cupcakes are a Latin-inspired cross between bananas foster and coffee cake. The cupcakes are topped with brown sugar rum glaze and homemade sweet plantain chips.

Yield | 18 cupcakes |

Fried Plantains and Chips

  • ¼ cup unsalted butter
  • 2 yellow plantains
  • 2 Tbsp brown sugar
  • 2 tsp cinnamon

Plantain Cupcake

  • 1½ cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1½ cups brown sugar
  • ¾ cup mashed, fried plantains (see recipe below)
  • 2 eggs
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • ½ cup spiced rum
  • ½ cup milk
  • cupcake liners

Brown-Sugar Rum Glaze

  • 3 Tbsp unsalted butter
  • ½ cup brown sugar
  • ¼ cup spiced rum
  • 2 Tbsp heavy whipping cream
  • 1 cup sifted powdered sugar
  • ¼ tsp salt

| Preparation – Fried Plantains/Chips | Preheat oven to 425ºF. Melt butter in a large skillet on medium-low heat. Peel plantains and slice into ¼-inch thick slices. Add plantain slices to skillet and cook until bottoms turn golden, about 5 minutes. Flip and continue to cook for another few minutes. Add brown sugar to the skillet and stir to coat slices. Remove from heat. In a food processor, combine 1 cup cooked plantains to yield ¾ cup mashed plantains. Set aside. Place remaining slices in a single layer on a parchment-lined cookie sheet and sprinkle with cinnamon. Bake for 8 minutes. Flip and bake plantains for another 8 minutes, until exteriors harden.

| Preparation – Plantain Cupcakes| Preheat oven to 350ºF. In a medium mixing bowl, whisk together flour, salt, baking powder and baking soda. In another medium mixing bowl, mix brown sugar, mashed plantains and eggs. Mix in vegetable oil, vanilla, rum and milk. Slowly add dry ingredients to wet ingredients, mixing until just combined. Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out dry.

| Preparation – Brown Sugar Rum Glaze | In a small saucepan over medium heat, melt butter. Add brown sugar and stir continuously until just boiling. Add rum and stir well. Grab the saucepan handle, and tilt saucepan slightly over the flame of a gas burner to ignite rum. (Be sure to lean back from flames.) Continue to stir until flames subside. Stir in heavy whipping cream until just combined. Remove from heat. Stir in powdered sugar and salt. Spread glaze over cooled cupcakes and top with a plantain chip.