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Buckeye Brownie Cupcakes Recipe

Easy Buckeye Cupcakes Recipe

In conclusion, Buckeye cupcakes are the perfect dessert for anyone who loves the unbeatable combination of chocolate and peanut butter. They’re soft, moist, and decadent, with a creamy peanut butter frosting and a delicious Reese’s Peanut Butter Cup on top.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 20
Course: Baking
Cuisine: American
Calories: 458
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 and 1/2 cups 180g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 120g unsalted butter, softened
  • 1 cup 200g granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup 120ml whole milk
  • 1/2 cup 40g cocoa powder
  • 1/2 cup 120g sour cream
  • 1/3 cup 40g finely chopped peanuts
For the Peanut Butter Frosting:
  • 1/2 cup 120g creamy peanut butter
  • 1/2 cup 115g unsalted butter, softened
  • 4 cups 460g powdered sugar
  • 3-4 tablespoons heavy cream or milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
For Decoration:
  • 24 mini Reese’s Peanut Butter Cups unwrapped

Method
 

  1. Preheat the Oven and Prepare the Pan:
  2. Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. You may need a second pan for additional batter, as this recipe yields 18-20 cupcakes.
  3. Make the Cupcake Batter:
  4. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  5. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. Add the dry ingredients alternately with the milk and sour cream, mixing until just combined. Stir in the cocoa powder and chopped peanuts.
  7. Fill the Cupcake Liners:
  8. Spoon the batter into the cupcake liners, filling each about 2/3 full.
  9. Bake the Cupcakes:
  10. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. Make the Peanut Butter Frosting:
  12. In a large bowl, cream together the peanut butter and butter until smooth. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the heavy cream and vanilla extract, and beat until the frosting reaches a creamy consistency. Fold in more chopped peanuts if desired.
  13. Frost the Cupcakes:
  14. Once the cupcakes are completely cooled, pipe or spread the peanut butter frosting on top. Garnish each cupcake with a mini Reese’s Peanut Butter Cup.

Notes

  • Peanut Butter: Use creamy peanut butter for the best texture and flavor. Avoid natural peanut butter as it will affect the frosting consistency.
  • Storage: Store frosted cupcakes at room temperature for up to 1 day or refrigerate them for up to 5 days. Allow them to come to room temperature before serving.
  • Freezing: These cupcakes can be frozen for up to 3 months if unfrosted. Frost them after they’ve thawed.
  • Milk: Whole milk is recommended for the best flavor and texture, but any milk can be substituted.
  • Mini Reese’s: Make sure to use mini Reese’s Peanut Butter Cups for decoration. You can also use chopped regular-sized Reese’s if preferred.
Nutritional Facts (per cupcake with frosting)
  • Calories: 458
  • Total Fat: 26g
  • Saturated Fat: 12g
  • Trans Fat: 1g
  • Unsaturated Fat: 12g
  • Cholesterol: 66mg
  • Sodium: 278mg
  • Total Carbohydrates: 52g
  • Dietary Fiber: 2g
  • Sugars: 38g
  • Protein: 8g