Buckeye filling turns a plain yellow cupcake into a little bit of a buckeye candy bar cake. Top it with chocolate peanut butter ganache and the whole thing is like a delicious indulgent treat.
Hello, Valentine’s Day.
Plan ahead and make the buckeye filling so it can develop that great flavor, but it can sit around in the freezer waiting until you feel like baking cupcakes. Then it goes together quickly. There will be plenty of buckeye filling leftover for another use and it keeps for weeks. Be sure to measure out 200 grams or 3/4 cup and freeze that separately for easy mixing into the cupcake batter later on.
The ganache is a simple and quick. Top the cupcake with a chocolate peanut butter candy heart and it’s a total peanut butter sweet-heart theme thing. Use some festive red (greaseproof) cupcake liners unlike mine which are supposed to be red but look a tiny bit orange after baking. Sigh.
Welcome to the corner of Chocolate and Valentine which is just around the corner from Peanut and Butter, she says after one too many cupcakes. I’m going back into the kitchen now and I promise to lay off the coffee. And the cupcakes.
|Buckeye Cupcakes with Chocolate Peanut Butter Ganache|| |
- 330 grams powdered sugar, sifted (3 cups)
- 385 grams creamy peanut butter (Skippy Natural) (1½ cups)
- 115 grams unsalted butter, room temperature (8 tablespoons or 1 stick)
- 1 teaspoon kosher salt
- 1 teaspoon vanilla
- 130 grams AP GF flour (1 cup)
- 100 grams granulated sugar (1/2 cup)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 115 grams unsalted butter, melted and cooled (8 tablespoons, 1 stick)
- 2 extra-large eggs
- 112 grams buttermilk (1/2 cup)
- 200 grams buckeye filling (3/4 cup)
- 145 grams heavy cream (1/2 cup)
- 32 grams creamy peanut butter (Skippy Natural) (2 tablespoons)
- 300 grams chopped semisweet chocolate (2 heaping cups)
- Peanut butter heart or milk chocolate hearts
- Using an electric mixer, beat together sifted powdered sugar, peanut butter, butter, salt, and vanilla until combined and mixture is fluffy. Set aside 200 grams or ¾ cup and freeze until ready to bake cupcakes. Save and freeze remaining mixture for another use.
- Preheat oven to 350. Place liners in a muffin pan (12).
- Whisk together flour, sugar, baking powder, baking soda, and salt. Add melted butter, eggs, buttermilk and buckeye dough (broken into 1 tablespoon sized pieces). Using an electric mixer, blend together until batter is smooth, fluffy and everything is well incorporated. Scoop into liners ⅔ full.
- Bake 21-23 minutes or until a toothpick comes out with dry crumbs. Cool in pan 5 minutes and remove cupcakes to a rack to cool completely.
- In a double boiler gently heat cream with peanut butter and chocolate. Stir frequently until fully melted. Remove from heat and cool until bottom of bowl is barely warm to the touch. Dip tops of cupcakes in chocolate, coating the entire surface. Swirl cupcake gently and flip right side up and set on rack. Repeat. Top with chocolate heart. Let set 30 minutes. They can be refrigerated to set faster but the shine might become dull. Best eaten same day.