Peanut Butter Chocolate Buckeye Cupcakes Easy Peanut Butter Dessert

Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. 13. To make the frosting, beat the butter in a large mixer bowl and mix until smooth. 14. Add the peanut butter and mix until well combined. 15.

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Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in pan. Prepare the frosting. In a mixer bowl, combine butter and peanut butter beating until smooth. Very slowly mix in powdered sugar, one cup at a time mixing well after each addition.

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In the bowl of your mixer, combine cake mix, eggs, butter and milk. Beat for 2 minutes until smooth. Fill 24 cupcake liners 2/3 full with batter and bake 18-20 minutes. Let cool. Set aside. In the bowl of an electric mixer, combine ingredients for peanut butter filling until smooth and creamy. Place filling into a pastry bag if using.

Buckeye Cupcakes {Chocolate Dipped Hi Hat Cupcake Recipe}

Step 2 Prepare chocolate cake mix according to package instructions. Fill each cupcake liner about two-thirds full with batter and bake until a toothpick inserted into each cupcake comes out clean.

Peanut Butter Chocolate Buckeye Cupcakes Easy Peanut Butter Dessert

These Peanut Butter Brownie Buckeye Cupcakes are the perfect combination of chocolate and peanut butter. They also have a secret surprise in the middle, that you are going to love. Prep Time 20 minutes mins. Cook Time 25 minutes mins. Total Time 45 minutes mins. Print. Ingredients. Batter.

Peanut Butter Chocolate Buckeye Cupcakes Easy Peanut Butter Dessert

Then pour the batter into cupcake liners about 3/4 of the way full. Bake in oven. Bake at 325°F for about 20 to 25 minutes. Use a toothpick to test if the cupcakes are ready. Remove from oven and let cool on a wire rack. Prepare frosting. While the cupcakes cool, prepare the peanut butter buttercream.

Buckeye Cupcakes {Chocolate Dipped Hi Hat Cupcake Recipe}

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.

Peanut Butter Filled Buckeye Cupcakes » Ohio Eggs

Directions for Cupcakes: Preheat your oven to 350 degrees Fahrenheit. Melt the chocolate chips and butter over low heat using a double boiler. Make sure to stir to help it melt evenly. Set aside. In a large mixing bowl, combine the flour and cocoa powder. Stir with a fork until the cocoa looks evenly mixed.

Buckeye Cupcakes Sweet Pea's Kitchen

Get lazy and tired of typing up the same chocolate cupcake recipe again, so make your readers do all the work. Make the chocolate cupcake batter. Fill lined muffin tins slightly less than 2/3 full with batter. Add a buckeye to each. Bake for 13-16 minutes until the toothpick test comes back clean. Mix the peanut butter frosting together.

Peanut Butter Chocolate Buckeye Cupcakes Easy Peanut Butter Dessert

These Peanut Butter Buckeye Cupcakes start with an amazing devil's food cake cupcake that has quickly become my favorite chocolate cupcake base. Its super dark and rich, and has the perfect amount of coffee to make that chocolate flavor sing. The peanut butter frosting is to die for. Thick and creamy and will be sure to make all peanut butter.

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Preheat oven to 350 degrees F. In a large bowl, beat together the cake mix, eggs, butter and milk. Mix for 2 minutes on medium speed, scraping the sides of the bowl as needed. Place paper cupcake liners in a muffin pan. Use an ice cream scoop to scoop batter into cupcake liners, filling ⅔ of the way full.

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For the cake: Preheat the oven to 350°. Line 30-32 mini muffin tins with cupcake liners and set aside. Whisk the flour, cocoa, baking soda and salt together in a small bowl and set aside.

Chocolate Dipped Buckeye Cupcakes » Ohio Eggs

chocolate cupcakes with peanut butter frosting and drizzled on top

Sift remaining flour mixture over chocolate mixture and whisk until batter is combined. Spoon 1 heaping tablespoon of batter into each cupcake liner. Drop 1 peanut butter ball in center of each cupcake. Top with remaining batter. Bake 18 to 20 minutes or until toothpick inserted into center of cupcakes comes out clean.

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Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined. Sift remaining flour mixture over chocolate mixture and whisk until batter is combined. Spoon 1 heaping tablespoon of batter into each cupcake liner.