Chocolate Cupcakes

1. Preheat your oven to 350 F and line your cupcake pan with liners.
2. In a small bowl, whisk together the cocoa powder and hot water until smooth.
3. In another bowl, whisk the flour, baking soda, baking powder, and salt. Set aside.
4. In a microwave safe bowl, melt the butter in 30 second increments.
5. 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.
6. Add each egg one at time, mixing well after each one making sure to scrape down the sides of the bowl with a spatula.
7. Add vanilla and the cocoa mixture and beat until combined.
8. Add the flour mixture in two separate batches alternating between the sour cream, mixing until just combined.
9. Fill each cupcake 3/4 full and bake for 18-20 minutes or until an inserted toothpick comes out clean.
10. Transfer to a wire rack to cool.

Peanut Butter Frosting

1. In a medium bowl with an electric mixer, beat the butter and peanut butter until well combined.
2. Gradually add the sugar one cup at at time until fully incorporated.
3. Add the cream 1 tbsp at a time until desired consistency.
4. Beat for 3 minutes until light and fluffy.
5. Once the cupcakes are cooled, frost with peanut butter frosting using your desired frosting tip.

Peanut Butter Buckeyes

1. In a large bowl with your electric mixer, mix the peanut butter, butter, vanilla and salt until fully combined.
2. 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.
3. In a microwave safe bowl, place the chocolate chips and coconut oil
4. Microwave in 30 second increments until melted and smooth.
5. Insert a toothpick in a peanut butter ball and dip 3/4 into the chocolate, leaving the top uncovered.
6. Drizzle a little chocolate on top of each frosted cupcake before topping with a buckeye.
7. This recipe makes 5 dozen buckeyes so happy eating!