These Peanut Butter Chocolate Buckeye Cupcakes are made with a moist chocolate cupcake, peanut butter frosting and chocolate ganache – all topped with a cute little buckeye treat! Perfect for the chocolate and peanut butter fans out there!
There’s so much to love about these cupcakes. They are basically two treats in one, which is never a bad thing. It ensures that your sweet tooth is most definitely satisfied when you’re done.
Not to mention the peanut butter and chocolate combo. I’m pretty sure it’s like the number one most loved combo and these cupcakes are rich in both flavors. It’s a cupcake that will definitely not leave you hanging.
To make them, you’ll first want to put together the buckeyes. They are super simple to make, though the rolling of the balls and dipping in chocolate does add a touch of time to whole process of completing the cupcakes. The buckeyes are made with peanut butter, butter, powdered sugar and a little vanilla extract. Roll them into balls and dip them in chocolate and try not to eat them all in process!
Next up is the chocolate cupcake. I used my very favorite Homemade Chocolate Cupcakes for these. They really are the best cupcake ever. SO moist! Don’t be alarmed at the thin batter and lower temperature setting – it’s all correct.
INGREDIENTS:
BUCKEYES
- 1/2 cup (140g) creamy peanut butter
- 3 tbsp (42g) salted butter, softened
- 1/2 tsp vanilla extract
- 1 – 1 1/2 cups (115-173g) powdered sugar, divided
- 1/2 cup melting chocolate (I used Ghirardelli melting wafers)
CHOCOLATE CUPCAKES
- 1 cup (130g) all purpose flour
- 1 cups (207g) sugar
- 6 tbsp (43g) Hershey’s Special Dark Cocoa powder*
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla
- 1/2 cup (120ml) hot water
PEANUT BUTTER FROSTING
1 cup (224g) unsalted butter
3/4 cup (210g) peanut butter
4 1/2 cups (575g) powdered sugar
3/4 tsp vanilla extract
1/4 tsp salt
4-5 tbsp (60-75ml) milk or water
CHOCOLATE GANACHE
4 oz (2/3 cup) semi-sweet chocolate chips
6 tbsp (90ml) heavy whipping cream
DIRECTIONS:
TO MAKE THE BUCKEYES:
1. Combine the peanut butter, butter and vanilla extract with a mixer until combined.
2. Add 1 cup of the powdered sugar and mix until well combined.
3. Add additional powdered sugar until the mixture is at the consistency where you can create a ball that will hold it’s shape and stay on a toothpick.
4. Create balls of about 1 tablespoon each. You should get about 16 balls.
5. Melt the chocolate according to package directions and dip each peanut butter ball into the chocolate using a toothpick. Set balls onto parchment paper to dry, then refrigerate.
TO MAKE THE CUPCAKES:
6. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
7. Add the dry ingredients to a large bowl and whisk together. Set aside.
8. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
9. Add the wet ingredients to the dry ingredients and mix until well combined.
10. Add the water to the batter and mix until well combined. Batter will be thin.
11. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
12. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
13. To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
14. Add the peanut butter and mix until well combined.
15. Add about half of the powdered sugar and mix until well combined.
16. Add the vanilla extract, salt and 3 tablespoons of milk or water and mix until well combined.
17. Add the remaining powdered sugar and mix until well combined.
18. Add additional water or milk, as needed, to get the right consistency of frosting.
19. Pipe the frosting onto the cooled cupcakes. I used Ateco tip 808, a large round tip. Hold the tip slightly above the center of the cupcake, apply pressure to the piping bag and allow the frosting to spread from the center out to the edges of the cupcake, then slowly raise the piping bag and tip of create the dome. Release pressure and stop piping.
20. Refrigerate the frosted cupcakes for 2-3 hours, so that the frosting is firm.
21. To make the chocolate ganache, add the chocolate chips to a small bowl.
22. Heat the heavy whipping cream in the microwave until it just begins to boil, then pour over the chocolate chips. Allow to sit for 2-3 minutes, then whisk until smooth.
23. Dip the top of each frosted cupcake into the chocolate ganache and allow excess chocolate to drip off.
24. Place one of the buckeyes on top of each cupcake and allow the ganache to cool.
25. Refrigerate cupcakes in an air tight container until ready to serve. Serve at room temperature. Cupcakes are best for 3-4 days.
Recipe Source:lifeloveandsugar.com
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