These Peanut Butter Buckeye Cupcakes start with an amazing devil’s food cake cupcake that has quickly become my favorite chocolate cupcake base. Its super dark and rich, and has the perfect amount of coffee to make that chocolate flavor sing. The peanut butter frosting is to die for. Thick and creamy and will be sure to make all peanut butter lovers swoon. These cupcakes taste identical to a peanut butter buckeye, and that’s not just because there’s an actual peanut butter buckeye on top
Decadent Buckeye Cupcakes
- Total Time: 1 hour 5 minutes
- Yield: 32 cupcakes
Description
Rich dark chocolate cake with peanut butter frosting, topped with melted dark chocolate and a miniature peanut butter buckeye. Chocolate Cupcakes adapted from Martha Stewart Peanut Butter Buckeye recipe from Jif
Ingredients
Chocolate Cupcakes
- 3/4 cup (180 ml) unsweetened Dutch-process cocoa powder
- 3/4 cup (180 ml) hot water
- 3 cups (720 ml) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/4 tsp coarse salt
- 1 1/2 cups (360 ml) unsalted butter (3 sticks)
- 2 1/4 cups (540 ml) sugar
- 4 large eggs, room temperature
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 cup (240 ml) sour cream, room temperature
Peanut Butter Frosting
- 1/2 cup (120 ml) softened butter
- 1 cup (240 ml) peanut butter
- 2 cups (480 ml) powdered sugar
- 3 tbsp (45 ml) cream (as needed)
Peanut Butter Buckeyes
- 1 1/2 cups (360 ml) creamy Peanut Butter
- 1/2 cup (120 ml) butter, softened
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 to 4 cups (720-960 ml) powdered sugar
- 2 cups (480 ml) semi-sweet chocolate chips
- 2 tbsp (30 ml) coconut oil
Instructions
Chocolate Cupcakes
- Preheat your oven to 350 F and line your cupcake pan with liners.
- In a small bowl, whisk together the cocoa powder and hot water until smooth.
- In another bowl, whisk the flour, baking soda, baking powder, and salt. Set aside.
- In a microwave safe bowl, melt the butter in 30 second increments.
- With an electric mixer with a paddle attachment, blend together the melted butter and sugar until the butter cools to room temperature. About 4 minutes.
- Add each egg one at time, mixing well after each one making sure to scrape down the sides of the bowl with a spatula.
- Add vanilla and the cocoa mixture and beat until combined.
- Add the flour mixture in two separate batches alternating between the sour cream, mixing until just combined.
- Fill each cupcake 3/4 full and bake for 18-20 minutes or until an inserted toothpick comes out clean.
- Transfer to a wire rack to cool.
Peanut Butter Frosting
- In a medium bowl with an electric mixer, beat the butter and peanut butter until well combined.
- Gradually add the sugar one cup at at time until fully incorporated.
- Add the cream 1 tbsp at a time until desired consistency.
- Beat for 3 minutes until light and fluffy.
- Once the cupcakes are cooled, frost with peanut butter frosting using your desired frosting tip.
Peanut Butter Buckeyes
- In a large bowl with your electric mixer, mix the peanut butter, butter, vanilla and salt until fully combined.
- Add two cups of sugar and mix until combined. Add the rest of the sugar until everything is combined and when shaped into a ball, will stick on a toothpick. Shape into 1 inch balls and refrigerate.
- In a microwave safe bowl, place the chocolate chips and coconut oil
- Microwave in 30 second increments until melted and smooth.
- Insert a toothpick in a peanut butter ball and dip 3/4 into the chocolate, leaving the top uncovered.
- Drizzle a little chocolate on top of each frosted cupcake before topping with a buckeye.
- This recipe makes 5 dozen buckeyes so happy eating!
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert, Chocolate, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
Frequently Asked Questions
What type of chocolate should I use for the devil’s food cake cupcakes?
Use high-quality cocoa powder for the best flavor in the devil’s food cake base.
How can I achieve the thick and creamy texture for the peanut butter frosting?
Make sure to use creamy peanut butter and beat it well with powdered sugar and butter until smooth and fluffy.
Is it necessary to add coffee to the chocolate cupcake batter?
No — the base batter (adapted from Kathleen’s devil’s food cupcake recipe) is made with hot water, not coffee. If you’d like an extra-deep chocolate flavor you can swap in an equal amount of hot brewed coffee instead of the hot water, but it’s an optional substitution, not part of the recipe as written.
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