Chocolate Bourbon Cupcakes with Silky Chocolate Frosting

It's been so long since I last blogged, I'm having to learn from scratch again. I can't keep doing this to myself. While I may not have been blogging with any kind of regularity, I haven't been as neglectful in the kitchen, so at least there's that.

These deeply chocolatey, rich and tender cupcakes are a complete joy to make and eat. Stuff one in your gob and tell me they aren't what cupcakes are meant to be..., but not with your mouthful, please.

Chocolate Bourbon Cupcakes with Silky Chocolate Frosting

Makes 9

For the Cupcakes:

1/2 cup coconut oil, melted and cooled

1/4 cup bourbon

1/4 cup espresso coffee, brewed

1 egg, room temperature

1/3 cup Greek yoghurt, room temperature

1/2 caster sugar

1 cup plain flour

1/3 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

For the Frosting:

125g unsalted butter, room temperature

1 1/2 cups icing sugar, sifted

1/4 cup unsweetened cocoa powder, sifted

1 1/2 tablespoons cream

1 teaspoon vanilla extract

Make the Cupcakes:

Preheat the oven to 180C and line 9 muffin tins with liners. Set aside.

Put the coconut oil, bourbon, coffee, egg, yoghurt and sugar into the bowl of an electric mixer and mix on medium speed until blended. Add the flour, cocoa powder, baking soda and salt and mix on low speed until just combined.

Scoop the batter evenly into the prepared tin and bake for 15 minutes. Remove from tin and leave to cool completely on a wire rack.

Make the Frosting:

Put the butter into the bowl of an electric mixer and mix on medium speed for about two minutes, until creamy. Add the rest of the ingredients and mix on high speed for about 2 minutes, until fluffy. Pipe onto cooled cupcakes.