Buckeye Cupcakes Recipe

Name: Buckeye Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKE:; 1/2 cups Cocoa Powder; 2/3 cups Boiling Water; 2/3 cups Bittersweet Chocolate, Chopped; 1-1/2 stick Butter, Softened; 1-1/2 cup Sugar; 4 whole Eggs; 1 teaspoon Vanilla; 2 cups Flour; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 1 cup Plain Greek Yogurt; FOR THE FROSTING:; 1/2 cups Butter, Softenend; 1-1/4 cup Creamy Peanut Butter; 4 cups Powdered Sugar; 1/2 cups Cream

Servings: persons

FOR THE CUPCAKE:
1/2 cups Cocoa Powder
2/3 cups Boiling Water
2/3 cups Bittersweet Chocolate, Chopped
1-1/2 stick Butter, Softened
1-1/2 cup Sugar
4 whole Eggs
1 teaspoon Vanilla
2 cups Flour
1 teaspoon Baking Soda
1/4 teaspoons Salt
1 cup Plain Greek Yogurt
FOR THE FROSTING:
1/2 cups Butter, Softenend
1-1/4 cup Creamy Peanut Butter
4 cups Powdered Sugar
1/2 cups Cream

1
Preheat oven to 350u00b0F. Line two 12-count cupcake pans and set aside.
2
Place cocoa in a bowl. Pour boiling water over cocoa and whisk until smooth. Add chopped chocolate and stir until melted. Set aside.
3
In a mixer, beat butter and sugar on medium speed until creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
4
Combine flour, baking soda and salt in a separate bowl. Slowly add dry ingredients into wet in 2 additions, adding the yogurt in between each addition. Mix just until incorporated. Then mix in the cocoa mixture until just incorporated.
5
Fill liners 1/3 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and set on a rack. Let cupcakes cool in pan.
6
For the frosting:
7
In a mixer bowl, combine butter and peanut butter, beating until smooth. Very slowly mix in powdered sugar, 1 cup at a time, mixing well after each addition. Add in cream and beat until frosting is piping consistency, adding more cream if necessary.
8
To assemble, cut out a small hole into the center of each cupcake using a pairing knife or an Oxo cupcake corer. Pipe frosting into center of each cupcake. Then pipe your frosting using an 844 large tip onto each cupcake.

2213

kcal

Calories

134

Fat

231

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKE:, 1/2 cups Cocoa Powder, 2/3 cups Boiling Water, 2/3 cups Bittersweet Chocolate, Chopped, and more.

Yes, Buckeye Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buckeye Cupcakes

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