Chocolate Peanut Butter Cupcakes with Bourbon

I've been in full-on holiday baking mode.  It's been great, but sometimes you just need some dessert comfort food.  In the midst of all of this holiday baking, I needed chocolate.  And peanut butter.  


This chocolate cake recipe is one of my go-to recipes.  It's light and fluffy and can be assembled quickly.  Three things that I needed ASAP.

Adapted from The Pretty Bee

1 1/2 c. cake flour
1 c. organic sugar
1/2 c. unsweetened cocoa powder 
1 tsp. baking soda
1/4 tsp. baking powder, aluminum-free
1/2 tsp. sea salt
1/3 c. coconut oil, melted
1 tsp. vinegar
3/4 c. water
1/4 c. bourbon

Peanut Butter Filling:
1/2 c. natural peanut butter
1/4 - 1/2 c. vegan powdered sugar
2 T. pure maple syrup

Icing - click here for a vegan icing recipe!

Preheat the oven to 350°. Line a cupcake tin with liners.  This recipe should make 12 cupcakes.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.  Combine the materials and make a well in the middle of the bowl.

Have the liquid ingredients measured and ready to go before you start to pour.  Pour both the water/bourbon and vinegar/oil into the well.  Stir well.

Pour the batter into your prepared cupcake liners.  Bake them for 15-20 minutes.  Be sure to insert a toothpick into the center to be sure that it comes out clean.  Allow the cupcakes to cool completely.

In the mean time, stir the peanut butter filling ingredients in a small cup.  It should be fluffy and light.  When the cupcakes have cooled, place a dollop of filling into a hollowed out cupcake.

Vegan Chocolate Peanut Butter Cupcakes with Bourbon 51.jpg

Top them with icing and sprinkles, if desired.  This will make your day when you have a peanut butter or chocolate craving!


This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here