Short Cut Chocolate Kahlua Cupcakes with Homemade Kahlua Frosting and Peanutbutter Frosting

Short Cut Chocolate Kahlua Cupcakes with Homemade Kahlua Frosting and Peanutbutter Frosting 

1 box all-natural chocolate cake mix (I used Trader Joe's brand)
1/2 cup Kahlua

Follow directions on the box, substituting 1/2 cup Kahlua and 1/2 cup water for the whole cup of water required. Fill regular-sized or mini-sized cupcake tins with batter and bake according to box directions (I used mini cupcake tins and they baked perfectly in about 22 minutes). Let cool before frosting.

Kahlua Frosting

3-4 cups powdered sugar

2 1/2 tbs. softened butter 

1 tsp. vanilla

2 tbs. Kahlua

2 tbs. half and half or milk

Tiny pinch of salt or to taste

In a bowl, blend all ingredients using an electric hand mixer, adding enough liquid until frosting is smooth and creamy but not too thin. If it seems too thin, add a bit more powdered sugar. If it's too thick, add a touch more half and half or kahlua. Frosting can be made ahead, and leftover can be stored in the refrigerator for about a week.

Peanutbutter Frosting 

3-4 cups powdered sugar

2 1/2 tbs. softened butter 

1 tsp. vanilla

1/2 cup smooth or crunchy all-natural peanut butter

1-2 tbs. milk if needed (for desired consistency)

Sprinkle of salt or to taste

Combine all ingredients except milk using an electric hand mixer. Mix in milk as necessary if the frosting is too dry or thick. Frosting can be made ahead, and leftover can be stored in the refrigerator for about a week.