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
Scale
Chocolate Cupcakes
- See the link for Devils Food Cupcakes above
Peanut Butter Frosting
- ½ cup softened butter
- 1 cup peanut butter
- 2 cups powdered sugar
- 3 tablespoons cream (as needed)
Peanut Butter Buckeyes
- 1½ cups creamy Peanut Butter
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 to 4 cups powdered sugar
- 2 cups semi-sweet chocolate chips
- 2 tablespoons 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 ¾ 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 tablespoon 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 ¾ 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!
- Category: Dessert, Chocolate, Baking