Peanut Butter Buckeye Cupcakes by Mary-Grace Hamilton - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Peanut Butter Buckeye Cupcakes

posted in Food & Drink > Recipes
05/16/2016
  • Ingredients: 

    Cupcakes:  (follow packaging) 

    - Duncan Hynes Dark Chocolate Fudge Cake

    - Oil

    - Eggs 

    - Water

  • Ingredients: 

    Frosting: 

    - 3/4 cup  smooth peanut butter 

    - 3/4 cup (1 1/2 sticks) of unsalted butter, room temperature 

    - 1 tablespoon vanilla extract 

    - 3 cups confectioners sugar

    - 3 tablespoons milk

  • Ingredients: 

    Buckeyes: 

    (Buckeye recipe is doubled so one buckeye can be placed inside the cupcake and one for the top) 

    - 3 cups of peanut butter

    - 2 cups of butter, softened

    - 1 teaspoon of vanilla extract 

    - 12 cups of powdered sugar

    - 8 cups chocolate chips

  • Directions: 

    - Start by making the Buckeyes. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet

    - Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes



  • - Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth


    - Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving

  • - Then, start by mixing together the ingredients for the Dark Chocolate Fudge Cake

    - Line cupcake tray

    - Put all the batter in the cupcake lines, evenly dispersed 
     
    - Place one buckeye in each cupcake

    - Bake at 350 degrees

  • - While cupcakes are cooking start the frosting 

    - Combine the peanut butter, butter and vanilla in a medium bowl

    - Using an electric mixer beat until light and fluffy, about 1-2 minutes

    - Add the confectioners sugar along with the milk, and beat until well combined

    - Pipe frosting onto cupcakes using a decorating tip or a ziploc Baggie filled with frosting with the corner cut off

  • Enjoy! 
    Enjoy! 

Comments

0
See all comments

Related Tips

319 Followers