If you don’t know what a “buckeye” cookie/brownie/whatever is… I feel bad for you.
It is the most scrumptious combination of peanut butter and chocolate!!!
Usually the cookies are just peanut butter balls dipped in chocolate. We call them buckeye balls and we make them for Christmas sometimes. MMMMM
Well I thought why not make it into a cupcake? I saw this picture when I was doing my usual cupcake research of a towering mound of frosting on top of a cupcake that was then dipped in chocolate so it had a hard shell. Light bulb!!
These may look a little plain, yes I agree, but they were sooooo scrumptious. Seriously.
If you like chocolate and peanut butter, you need to make these. (and then leave me a comment!lol )
I used a special chocolate cake recipe that was given to me by my aunt that I’ve used for years…it tastes like a brownie!!! But you can use any chocolate cake recipe, really. The good stuff is the frosting:
Peanut Butter Buttercream Frosting
also available here
- 8 T unsalted butter, softened
- 1/2 c smooth peanut butter
- 3/4 c confectioners’ sugar
- 1 pinch table salt
- 1/2 t vanilla extract
- 1 T heavy cream
- In standing mixer fitted with a whisk attachment, beat butter and peanut butter at medium-high speed until smooth. (you can use a hand mixer too if you want).
- Add the confectioners’ sugar and salt, beat at medium-low speed until most of the sugar is moistened.
- Scrape down the sides of the bowl and beat at medium speed until the mixture is fully combined.
- Scrape bowl again, add vanilla and heavy cream and beat at medium speed until fully incorporated, then increase speed to medium-high and beat until light and fluffy, about 4 minutes–scraping down the bowl when needed.
Super easy!!! Then I put the frosting into a piping bag (or ziplock if you want) and piped the frosting onto the cupcake, trying to make them as high as I could. Then put them in the fridge while you make the chocolate shell.
Now this was the key part because I definitely wanted there to be a crunch when you bit into the cupcake. No ordinary ganache would work because it would soften and it wouldn’t be the same. I needed the special stuff they put on Dairy Queen dilly bars or ice cream sundaes!!!
Did you know that that stuff is INCREDIBLY easy and cheap to make????
Chocolate Shell recipe
1/2 c semi sweet chocolate
2 T butter
That’s it. Literally. Just melt it together and dip or pour or drizzle or spoon a mouthful and it will harden!!! Where has this been all my life?!?!
After I dipped the “cones” as I was calling them into the chocolate, I put them back into the fridge to make sure they were good and hard–like about an hour?
The result: I became addicted to these. Especially the frosting. And I got really silly with them after I ate too many. You’ll see.
Ok here’s when I start to lose it. I put the cupcake into one of those funny cupcake holders that has feet.
Haha! That is so cute huh? But then I thought it should have eyes or something I mean he can’t even see!
K then I went over the deep end.
Then I remembered that I had a leftover cupcake from Sprinkles….. a sweet little chai cupcake.
And he left me for her. : (
I know it’s inappropriate but I couldn’t resist!!! Cupcake <3 !!
UP NEXT: pumpkin spice cake pops and vegan snickerdoodle… and I’m entering a cupcake contest!!!!