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Black licorice cupcakes

These little cupcakes balance perfectly between sugar and anise-y black licorice.




  • 2 1/2 cups (590 ml) all purpose flour, sifted
  • 1 1/2 tablespoons (22.5 ml) baking powder
  • 1/2 cup (120 ml) sugar
  • 1/2 teaspoon (2.5 ml) salt
  • 1 cup (120 ml) fancy (sweet) molasses
  • 2 eggs, beaten
  • 1/2 cup (120 ml) vegetable oil
  • 1 1/2 cups (350 ml) whole milk
  • 2 tablespoons (30 ml) anise liqueur (such as Jägermeister or Sambuca)


  • 1 1/2 cups (350 ml) unsalted butter, room temperature
  • 4 cups (950 ml) powdered sugar, sifted
  • 2 teaspoons (10 ml) anise extract
  • 1 ounce (28 g) black food colouring gel


  • Sliced licorice candies, to garnish
  • Licorice sprinkles, to garnish



  1. Preheat oven to 350° F. Prepare two standard cupcake pans with liners.
  2. In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
  3. In a second bowl, mix molasses, eggs, oil, milk, and anise liqueur.
  4. Add the wet ingredients to the dry ingredients and mix together with a spatula until just combined.
  5. Fill the cups of the prepared cupcake pans almost all the way to the top.
  6. Bake for 35 minutes or until a toothpick inserted into the center of a cupcake comes out clean.


  1. In a stand mixer or in a bowl beat butter vigorously until light and fluffy.
  2. Mix in powdered sugar a little bit at a time.
  3. Mix in the anise liqueur and food colouring.


  1. Spread or pipe the frosting onto cooled cupcakes.
  2. Garnish cupcakes with sliced licorice candies and licorice sprinkles. Enjoy! 

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