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Buckeye Cupcakes

Irresistible Buckeye Cupcakes: Chocolate-Peanut Butter Bliss

Delicious Buckeye Cupcakes filled with peanut butter surprise blend chocolate and peanut butter bliss.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 24 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 1/4 cups all-purpose flour Can swap with gluten-free flour
  • 1 cup granulated sugar Sweetens the cake
  • 1/3 cup Dutch-processed cocoa powder Regular cocoa can work in a pinch
  • 1 teaspoon baking soda Essential for rising
  • 1/2 teaspoon baking powder Ensures cupcakes are light and fluffy
  • 1/2 cup unsalted butter Adds richness
  • 4 ounces bittersweet chocolate Can substitute with semi-sweet
  • 2 large eggs Can use flax egg for egg-free version
  • 1/2 cup sour cream Greek yogurt can be a substitute
For the Peanut Butter Filling
  • 1 cup creamy peanut butter Almond butter is a nut-free alternative
  • 1 cup confectioners’ sugar Blended granulated sugar can substitute
  • 1/4 cup unsalted butter Use salted butter for a twist
  • 1 teaspoon vanilla extract Almond extract works well too
For the Peanut Butter Frosting
  • 1 cup confectioners’ sugar Essential for sweetness
  • 1/2 cup creamy peanut butter Natural nut butter can also be used
  • 1/4 cup unsalted butter Salted butter can enhance flavor
  • 2-4 tablespoons heavy cream Helps achieve light texture
  • 1 teaspoon vanilla extract Hazelnut extract can be a twist

Equipment

  • Mixing bowl
  • muffin tin
  • Cupcake liners
  • piping bag
  • measuring cups
  • measuring spoons
  • heatproof bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine 1 cup of confectioners’ sugar, 1 cup of creamy peanut butter, 1/4 cup of softened unsalted butter, and 1 teaspoon of vanilla extract. Mix thoroughly until smooth. Form 24 small balls and chill them.
  2. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Melt 1/2 cup of unsalted butter, 4 ounces of bittersweet chocolate, and 1/3 cup of Dutch-processed cocoa powder together over simmering water. Let cool slightly.
  3. Whisk together 2 eggs, 1 cup of granulated sugar, 1 teaspoon of vanilla extract, and a pinch of salt in a separate bowl. Sift together 1 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder in another bowl.
  4. Gradually add the dry mixture into the cooled chocolate mixture, alternating with 1/2 cup of sour cream. Stir gently until fully combined.
  5. Spoon about 2 tablespoons of batter into each cupcake liner and place a chilled peanut butter ball in the center. Top with additional batter to fill liners 3/4 full.
  6. Bake for 18-20 minutes. Insert a toothpick to check for doneness. Remove and cool in the tin for 15 minutes.
  7. Transfer cupcakes to a wire rack to cool completely.
  8. Beat together 1 cup of confectioners’ sugar, 1/2 cup of creamy peanut butter, 1/4 cup of unsalted butter, and 1 teaspoon of vanilla extract until smooth. Gradually add heavy cream to reach desired consistency.
  9. Frost the cooled cupcakes with the peanut butter frosting and decorate as desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 2mg

Notes

Ensure ingredients are at room temperature for better mixing. Check for doneness by inserting a toothpick.

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