Indulge your sweet tooth with a decadent treat that combines the rich flavors of chocolate and peanut butter in a delightful cupcake form! These Peanut Butter Chocolate Buckeye Cupcakes are not just a dessert; they’re a celebration of two beloved flavors that will leave your taste buds dancing with joy. Perfect for any occasion, from birthday parties to cozy family gatherings, these cupcakes are sure to impress. With a luscious peanut butter center and a drizzle of melted chocolate on top, you’ll want to make these again and again. Ready to embark on a baking adventure that will have everyone begging for seconds? Let’s dive into this irresistible recipe!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 cup peanut butter
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In a separate large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Mix until just combined, being careful not to overmix.
- Fold in half of the chocolate chips into the batter gently.
- Fill each cupcake liner about 2/3 full with the chocolate batter.
- For the peanut butter filling, mix 1 cup of peanut butter until smooth and creamy.
- Create a small well in the center of each cupcake batter by making a slight indentation with the back of a spoon.
- Carefully spoon a teaspoon of peanut butter into the center of each cupcake.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted near the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, melt the remaining chocolate chips and drizzle over the top of each cupcake.
- Optional: Garnish with additional chopped peanuts or a sprinkle of sea salt for extra flavor.
Tips
- Measure Accurately: Baking is a science! Make sure to measure your ingredients accurately for the best results. Use a kitchen scale if possible for precision.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps create a smoother batter and better texture in your cupcakes.
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to dense cupcakes, so be gentle!
- Peanut Butter Consistency: Use a creamy peanut butter for the filling to ensure it blends smoothly into the cupcake. Natural peanut butter can be used, but make sure it’s well-stirred.
- Cupcake Liners: For easy removal, use high-quality cupcake liners. They help prevent sticking and make cleanup a breeze.
- Cooling Time: Allow the cupcakes to cool completely before drizzling with chocolate. This prevents the chocolate from melting too quickly and ensures a beautiful finish.
- Garnish for Flair: Elevate your cupcakes by garnishing with chopped peanuts or a sprinkle of sea salt. This adds a delightful crunch and enhances the flavor profile.
- Storage: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 12g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 75mg
