Buckeye Cupcakes
Serves 12
Directions
- 1Preheat oven to 350°F (175°C).
- 2Line a 12-cup muffin pan with cupcake liners.
- 3In a large bowl, sift together the cake flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- 4Whisk well to combine the dry ingredients.
- 5In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla.
- 6Add the wet ingredients to the dry ingredients and mix until just combined.
- 7Slowly whisk in the hot coffee until smooth.
- 8Fill cupcake liners with ¼ cup batter each.
- 9Bake for 16–18 minutes, until a toothpick inserted comes out with a few moist crumbs. Start checking around 15 minutes.
- 10Allow cupcakes to cool completely before filling and frosting.
- 11Place the chocolate and butter in a heatproof bowl.
- 12Heat the cream until just steaming (do not boil).
- 13Pour the hot cream over the chocolate.
- 14Let sit for 2 minutes, then whisk until smooth. If needed, microwave in 15-second increments, stirring between each, until fully melted and glossy.
- 15Let cool until slightly thickened but still spoonable.
- 16Beat the softened unsalted butter on medium-high speed for 3–4 minutes, until pale and fluffy.
- 17Add the creamy peanut butter and beat until completely smooth.
- 18Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
- 19Add the heavy cream, vanilla, and salt.
- 20Beat on medium-high speed for 2–3 minutes, until light and fluffy.
- 21Core the center of each cooled cupcake using a knife or cupcake corer.
- 22Fill the centers with chocolate ganache.
- 23Pipe peanut butter buttercream on top, using Ateco Tip 809.
- 24Gently warm the remaining ganache and drizzle over the buttercream.
- 25Finish with crumbled cake from the cupcake cores.
Ingredients
- 1 cup cake flour
- 1 cup granulated sugar
- 6 Tbsp unsweetened Dutch-process cocoa powder
- 0.5 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp kosher salt
- 0.5 cup buttermilk, room temperature
- 0.25 cup neutral oil (I use avocado oil but vegetable or canola work too)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 0.5 cup hot coffee
- 0.75 cup semi-sweet chocolate chips or finely chopped chocolate
- 0.5 cup heavy cream
- 1 Tbsp unsalted butter, cubed
- 0.75 cup unsalted butter, softened
- 0.75 cup creamy peanut butter (not natural, Peter Pan works great)
- 2.5 cups powdered sugar, sifted
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
- 1 Pinch salt
Equipment
12-cup muffin pancupcake linerslarge bowlseparate bowlwhiskknifecupcake corerheatproof bowlmicrowaveAteco Tip 809
Tips
- The cake is oil-based, making it incredibly moist.
- Use leftover coffee from that morning, microwaved.
- A thicker, classic peanut butter works best for the right consistency, skip natural peanut butter.
- When cutting into the cupcakes, they kind of look like a buckeye even without actual buckeyes in the recipe.
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