Boozy Cupcakes!

Cupcakes have become the treat of choice during lockdown 😊 And while we still have alcohol in our home, they are Boozy! I already had to make these with a different liqueur than usual 😶

Disclaimer*** This recipe is intended for responsible adults of legal drinking age in their respective country and/or state.

Cupcake Batter :

• 2 cups Cake Flour
• 5 ml Salt
• 5 ml Baking Powder
• 10 ml Baking Soda
• 190 ml Cocoa Powder
• 2 cups Sugar
• 1 cup Vegetable Oil
• 1 cup Hot Coffee
• 1 cup Water
• 2 Eggs (I use Flax Eggs to make mine vegan)
• 5 ml Vanilla Essence

Filling (optional) :

• 100 ml Crunchy Peanut Butter
• 30 ml Liqueur

Icing :

• 125 ml Coconut Oil (or Butter)
• 1 cup sifted Icing Sugar
• 60 ml Liqueur
• 15 ml Smooth Peanut Butter

Tools :

• Measuring Cups + Spoons
• 24 Cupcake Moulds or Muffin Tins
• Electric Mixer
• Spatula

Preheat your oven to 180°C and Prepare 24 cupcake moulds.

Sift the Dry ingredients.

Add the oil, coffee and water.

Mix on medium speed for 2 minutes.

Add the eggs and vanilla essence.

Beat for 2 more minutes.

Carefully pour the batter into the cups until they're about 2/3 fill. This recipe rises quite a bit, so don't over-fill them!

Bake for about 20-25 minutes.

Whip up the peanut butter and liqueur!

After the cupcakes have cooled (about 20 minutes) use an apple-corer to cut holes in the tops of the cupcakes.

Keep the tops as lids.

Fill the cores with the filling prepared in the previous step 😊

Cream the coconut oil in the electric mixer.

Add half of the sifted icing sugar and mix until combined.

Add the liqueur and the rest of the icing sugar.

Mix in the peanut butter.

If the mixture is too runny simply add more icing sugar.

Decorate the cupcakes the way you like!

I like to just "smoosh" the icing on the top. My brother made some emojis 🤔😂

If you liked this recipe, check out my other cupcake recipes on my website!