Buckeye cupcakes: Peanut butter cupcakes with chocolate buttercream
30 May
As I was cleaning out some old files, I came across a variation of this recipe. I had written it as a favor for a coworker who wanted to order some of my cupcakes for her friend’s birthday last year–since I was going to be on vacation and couldn’t bake, I offered up the next best thing: a handcrafted recipe! That way she could treat her friend to something delicious, and be proud of herself for baking something from scratch (my life’s mission, folks).
The original recipe was topped with Reeses Peanut Butter cups, but since I was treated to a lovely bag of authentic Ohio Buckeye candies from my May Foodie Penpal (more on that tomorrow!), I decided to put them to good use.
And since tonight is Dev Night over at Cipher Prime, and I know there will be a lot of sugar-crazed hungry folks over there working tonight, I thought it was a great idea to bake the recipe myself (I had not tested it before handing it over) and let others enjoy a surprise treat. Because making other people smile truly makes me happy. It’s a good thing.
Ingredients
Directions
Heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line cupcake pans with papers.
Combine dry ingredients; set aside.
Cream butter and sugar on medium-high speed until fluffy.
Add eggs, one at a time, beating until each is incorporated, then add vanilla.
Add peanut butter and mix until combined.
Mix in the dry ingredients in three batches, alternating with two additions of milk, and beating until combined after each.
Divide batter evenly among lined cups, filling each about halfway full.
Bake for about 18-20 minutes.
When done, transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
For the frosting, beat the butter until light and fluffy.
Add 1 cup of sugar, beating until combined. Add the cocoa powder and vanilla.
Finally, add the remaining sugar gradually and heavy cream and whip until light and fluffy.
To make the peanut butter and chocolate drizzles, spoon/pour some of each ingredient into a separate squeeze bottle (one for PB, one for chocolate).
Microwave on 15 second bursts to get the ingredients just melted. Let cool for a couple of minutes before using (don't want to melt the buttercream!).
To assemble the cupcakes, pipe the frosting on, top with half of a Buckeye candy and drizzle on the peanut butter and chocolate.
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