(Elyse originally posted this recipe, but now Camille is jumping in to tell the funny story about these cupcakes.
So, Elyse brought these cupcakes over to a family dinner. When it was time for dessert, our dad grabbed a cupcake and started eating it and then got a weird look on his face.
He opened his mouth, which was full of cupcake, and pulled out a little plastic baby Ha ha.
We had then all started eating our cupcakes and one by one started pulling little plastic babies out of our mouths.
Suddenly it dawned on us that Elyse was trying to tell us something. Baby #2 is on it’s way. Hooray. Elyse is due in June and we are so excited. Bring on all the cute little babies.
what does buckeye mean?
Buckeye is a sweet that comes from Ohio. It is a peanut butter fudge, dipped in chocolate, leaving a little bit of the peanut butter showing.
It is creamy, sweet, and the perfect combination of peanut butter and chocolate.
Although this recipe isn’t exactly peanut butter fudge, it still is creamy, delicious, and the perfect ratio of peanut butter and chocolate. You will love this simple and delicious cupcake recipe.
Related Recipe: If you love chocolate and peanut butter, you’ll love our Buckeye Brownies.
generous frosting:
For this recipe, I doubled the frosting, given in the instructions and ingredients. I love to generously add a lot of frosting to my cupcakes, because let’s be honest, that’s the best part.
You don’t have to double the frosting recipe, but we highly recommend it. These are so yummy with a good portion of the fudgy peanut butter frosting on top.
watch how to make another favorite cupcake recipe, here:
I love me a good cupcake. These Buckeye Cupcakes are pretty tasty, but I’m also a sucker for some good carrot cake and cream cheese frosting.
Watch how to make our favorite, Mini Carrot Cupcakes, here:
looking for more cupcake recipes? here are a few more of our favorites:
Strawberry Shortcake Cupcakes Recipe
Banana Split Cupcakes
Texas Sheet Cake Cupcakes
Raspberry Lemonade Cupcakes
Samoa Cupcakes
Peanut Butter Brownie Buckeye Cupcakes Recipe
Ingredients
Batter
- 16 miniature peanut butter cups
- 1 box Duncan Hines® Milk Chocolate Premium Brownie Mix
- 3 large eggs
- ¼ cup water
- ½ cup oil
Icing
- ½ cup creamy peanut butter
- ¼ cup butter softened
- 2 cups powdered sugar, sifted
- 3 Tablespoons milk
- ½ teaspoon pure vanilla
- ⅛ teaspoon salt
Topping
- 14 miniature peanut butter cups
Ganache
- 4 ounces bitter sweet chocolate, chopped into very small pieces
- ½ cup heavy whipping cream
- 2 Tablespoons honey
- 2 Tablespoons light corn syrup
- 2 Tablespoons vanilla
Equipment
Instructions
- Preheat oven to 350°F. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from candy pieces. Set aside.
- Prepare brownie mix as described on box to make cakey brownies using the eggs, water and oil. Fill each up about 2/3 full with batter. Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter.
- Bake 23 to 25 minutes or until toothpick inserted in center of cup comes out almost clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
- Make icing by placing peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy. Spread about 2 tablespoons of icing on each cupcake leaving the edge un-iced.
- Prepare ganache: in a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. -Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don't add too much glaze or it will drip all over your liners.
- Top each cupcake with a peanut butter cup. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.(Recipe adapted from Tried and Tasty)
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The frosting in the recipe is NOT doubled, so if you want more frosting be sure to double it!
Jenna, Springfield, Ohio