Chocolate whiskey cupcakes with peanut butter frosting

3 Jan


Happy 2017! If you have come to my site looking for a healthy way to start off the new year I am afraid you are out of luck. My first recipe for the new year is full of fat, sugar and alcohol, or as I like to think of it, the holy trinity of baking.

I know 2016 was a bad year for many people and the world saw horrible destruction and death. I consider myself blessed in that I had a fab 2016 – the Hungry Family, including the Hungry Nana, rang in the New Year in San Francisco. NYE in a cold climate is a totally different experience to Sydney NYE, where it is usually stinking hot.

This New Year`s Eve we took misses 9 and 11 into the city to watch the fireworks. Sydney has a 9pm fireworks show as well as the traditional midnight show. We had an amazing view and cheered on the spectacular fireworks.



In the atmosphere of celebration I urge you bake these easy chocolate whiskey cupcakes with peanut butter frosting. They are simple enough to throw together for an afternoon snack yet fancy enough to take to any party. If you leave out the frosting the cupcakes are one bowl, so there is barely any mess.

May your 2017 be full of love, happiness and home-baked cakes.


1 cup self-raising flour

1/2 cup caster sugar

1/4 cup milk

1/4 cup whisky

125g melted, cooled butter

2 heaped tablespoons sifted cocoa

2 eggs

Peanut butter icing / frosting

110 grams softened butter, diced

1 cup smooth peanut butter

3 tablespoons milk

1 ½ cups sifted icing sugar



Line a cupcake tray with non-stick cupcake wrappers and pre-heat oven to 175C.

Place all cupcake ingredients into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. Scrape down sides of the bowl with a spatula, increase speed to high and beat for three minutes or until everything is combined and changed in colour.

Spoon into cupcake wrappers, bake for 19 minutes or until a skewer instead comes out clean.

Place on wire rack. When totally cool ice with peanut butter frosting and decorate with pretzels and small chocolate balls.

Peanut butter frosting:

In a clean bowl use electric mixers to beat together the butter and peanut butter until combined, then gradually add in the sifted icing sugar. beat in milk, one tablespoon at a time, then mix for three minutes until everything is combined.

Place frosting in ziplock bag, snip a corner off and pipe onto cupcakes. Add pretzels and chocolate balls.



12 Responses to “Chocolate whiskey cupcakes with peanut butter frosting”

  1. Lisa @ cheergerm January 3, 2017 at 9:55 pm #

    This is my kind of New Year start Mrs H! The belt tightening can come later. Have a great beginning to 2017. X

    • The Hungry Mum January 9, 2017 at 9:49 am #

      Thanks Lisa. Life is short, eat the good food! Stay happy x

  2. Fourth Generation Farmgirl January 4, 2017 at 3:18 am #

    Great photos! Cupcakes sounds fabulous! 🙂

  3. Tasty Eats Ronit Penso January 4, 2017 at 6:31 am #

    Chocolate and whiskey – that’s the way to start the year! 🙂

  4. Karen January 4, 2017 at 8:09 am #

    Now that is what I’d call starting off the New Year with a bang…at least taste wise. 😀

  5. ChgoJohn January 4, 2017 at 11:58 am #

    There’s whiskey in the cupcakes!!! All is right in the world! Whew! I was getting worried there. Love that you added a pretzel to each one. If you’re not going to get festive during the holidays, when do you plan to do it?
    I watched the SYDNYE display livestream. What a show! I actually sat with my mouth agape during the Purple Rain tribute. You guys do it up right!

  6. Gary Lum January 4, 2017 at 5:45 pm #

    Happy new year Mum. I hope 2017 is an extra special one for you.

    • The Hungry Mum June 10, 2017 at 10:05 am #

      Why am I only seeing this comment now?! Hope your year is zooming along nicely 🙂

      • Gary Lum June 10, 2017 at 10:31 am #

        Weird. It’s going too quickly 😳😃

  7. Victoria January 13, 2017 at 12:27 pm #

    These are so cute and festive and sound yum huh yummy!

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