Peanut Butter Whiskey Cupcakes

Need some peanut butter and chocolate heaven in your life? These cupcakes will satisfy all your desires. And the whiskey? Well, that is what makes these cupcakes to die for.

Yield: 12 cupcakes

Time: 30 minutes

INGREDIENTS

Chocolate Cupcakes:

• 3 tablespoons canola oil

• 1 stick unsalted butter, melted

• 1/2 cup semi-sweet chocolate chips

• 3/4 cup + 2 tablespoon flour, not packed

• 1/2 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 cup unsweetened cocoa powder

• 1/2 teaspoon salt

• 2 large eggs + 1 large egg yolk

• 1 cup granulated sugar

• 1 teaspoon vanilla

• 1/2 cup sour cream

• 1/2 cup Peanut Butter Whiskey

• 18 peanut butter cups

Peanut Butter Frosting:

• 1 cup creamy peanut butter

• 1 cup (2 stick) unsalted butter, very soft

• 1 teaspoon vanilla extract

• ¼ cup Peanut Butter Whiskey

• 3 cups confectioners' sugar

• 1/4 teaspoon salt

• 9 peanut butter cups, cut in half

INSTRUCTIONS

Cupcake

Preheat the oven to 350 degrees. Line a 12-cup cupcake/muffin tin with cupcake liners.

Melt the oil, butter, and chocolate together in a double boiler. Whisk mixture completely smooth and set aside to cool. (If on a time crunch, you can microwave, heating in 30 second increments, stirring between.)

In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.

In a large bowl whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until combined. Add peanut butter whiskey, mix till combined and not to over mix.

Scoop 1 tablespoons of batter into the bottom of each cupcake tin, lightly press a peanut butter cup into the batter, then top with another 3 tablespoons of batter; each cupcake mold should be 3/4 full.

Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Peanut Butter Frosting:

Using an electric mixer, beat the peanut butter and butter on medium-speed until completely smooth. Beat in vanilla and peanut butter whiskey. Then add powder sugar till combined and frosting comes to peaks.

Once the cupcakes are cooled, spread or pipe the frosting on top then press half of a peanut butter cup on top for decoration and…

Enjoy!