Buckeye Cupcakes

Serves 12
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Directions

  1. 1Preheat oven to 350°F (175°C).
  2. 2Preheat oven to 350°F (175°C).
  3. 3Preheat oven to 350°F (175°C).
  4. 4Line a 12-cup muffin pan with cupcake liners.
  5. 5Line a 12-cup muffin pan with cupcake liners.
  6. 6Line a 12-cup muffin pan with cupcake liners.
  7. 7In a large bowl, sift together the cake flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  8. 8In a large bowl, sift together the cake flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  9. 9In a large bowl, sift together the cake flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  10. 10Whisk well to combine the dry ingredients.
  11. 11Whisk well to combine the dry ingredients.
  12. 12Whisk well to combine the dry ingredients.
  13. 13In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla.
  14. 14In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla.
  15. 15In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla.
  16. 16Add the wet ingredients to the dry ingredients and mix until just combined.
  17. 17Add the wet ingredients to the dry ingredients and mix until just combined.
  18. 18Add the wet ingredients to the dry ingredients and mix until just combined.
  19. 19Slowly whisk in the hot coffee until smooth.
  20. 20Slowly whisk in the hot coffee until smooth.
  21. 21Slowly whisk in the hot coffee until smooth.
  22. 22Fill cupcake liners with ¼ cup batter each.
  23. 23Fill cupcake liners with ¼ cup batter each.
  24. 24Fill cupcake liners with ¼ cup batter each.
  25. 25Bake for 16–18 minutes, until a toothpick inserted comes out with a few moist crumbs. Start checking around 15 minutes.
  26. 26Bake for 16–18 minutes, until a toothpick inserted comes out with a few moist crumbs. Start checking around 15 minutes.
  27. 27Bake for 16–18 minutes, until a toothpick inserted comes out with a few moist crumbs. Start checking around 15 minutes.
  28. 28Allow cupcakes to cool completely before filling and frosting.
  29. 29Allow cupcakes to cool completely before filling and frosting.
  30. 30Allow cupcakes to cool completely before filling and frosting.
  31. 31Place the chocolate and butter in a heatproof bowl.
  32. 32Place the chocolate and butter in a heatproof bowl.
  33. 33Place the chocolate and butter in a heatproof bowl.
  34. 34Heat the cream until just steaming (do not boil).
  35. 35Heat the cream until just steaming (do not boil).
  36. 36Heat the cream until just steaming (do not boil).
  37. 37Pour the hot cream over the chocolate.
  38. 38Pour the hot cream over the chocolate.
  39. 39Pour the hot cream over the chocolate.
  40. 40Let sit for 2 minutes, then whisk until smooth. If needed, microwave in 15-second increments, stirring between each, until fully melted and glossy.
  41. 41Let sit for 2 minutes, then whisk until smooth. If needed, microwave in 15-second increments, stirring between each, until fully melted and glossy.
  42. 42Let sit for 2 minutes, then whisk until smooth. If needed, microwave in 15-second increments, stirring between each, until fully melted and glossy.
  43. 43Let cool until slightly thickened but still spoonable.
  44. 44Let cool until slightly thickened but still spoonable.
  45. 45Let cool until slightly thickened but still spoonable.
  46. 46Beat the softened unsalted butter on medium-high speed for 3–4 minutes, until pale and fluffy.
  47. 47Beat the softened unsalted butter on medium-high speed for 3–4 minutes, until pale and fluffy.
  48. 48Beat the softened unsalted butter on medium-high speed for 3–4 minutes, until pale and fluffy.
  49. 49Add the creamy peanut butter and beat until completely smooth.
  50. 50Add the creamy peanut butter and beat until completely smooth.
  51. 51Add the creamy peanut butter and beat until completely smooth.
  52. 52Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  53. 53Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  54. 54Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  55. 55Add the heavy cream, vanilla, and salt.
  56. 56Add the heavy cream, vanilla, and salt.
  57. 57Add the heavy cream, vanilla, and salt.
  58. 58Beat on medium-high speed for 2–3 minutes, until light and fluffy.
  59. 59Beat on medium-high speed for 2–3 minutes, until light and fluffy.
  60. 60Beat on medium-high speed for 2–3 minutes, until light and fluffy.
  61. 61Core the center of each cooled cupcake using a knife or cupcake corer.
  62. 62Core the center of each cooled cupcake using a knife or cupcake corer.
  63. 63Core the center of each cooled cupcake using a knife or cupcake corer.
  64. 64Fill the centers with chocolate ganache.
  65. 65Fill the centers with chocolate ganache.
  66. 66Fill the centers with chocolate ganache.
  67. 67Pipe peanut butter buttercream on top, using Ateco Tip 809.
  68. 68Pipe peanut butter buttercream on top, using Ateco Tip 809.
  69. 69Pipe peanut butter buttercream on top, using Ateco Tip 809.
  70. 70Gently warm the remaining ganache and drizzle over the buttercream.
  71. 71Gently warm the remaining ganache and drizzle over the buttercream.
  72. 72Gently warm the remaining ganache and drizzle over the buttercream.
  73. 73Finish with crumbled cake from the cupcake cores.
  74. 74Finish with crumbled cake from the cupcake cores.
  75. 75Finish with crumbled cake from the cupcake cores.

Ingredients

  • 1 cup cake flour
  • 1 cup cake flour
  • 1 cup cake flour
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 6 Tbsp unsweetened Dutch-process cocoa powder
  • 6 Tbsp unsweetened Dutch-process cocoa powder
  • 6 Tbsp unsweetened Dutch-process cocoa powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 cup buttermilk, room temperature
  • 0.5 cup buttermilk, room temperature
  • 0.5 cup buttermilk, room temperature
  • 0.25 cup neutral oil (I use avocado oil but vegetable or canola work too)
  • 0.25 cup neutral oil (I use avocado oil but vegetable or canola work too)
  • 0.25 cup neutral oil (I use avocado oil but vegetable or canola work too)
  • 1 large egg, room temperature
  • 1 large egg, room temperature
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 0.5 cup hot coffee
  • 0.5 cup hot coffee
  • 0.5 cup hot coffee
  • 0.75 cup semi-sweet chocolate chips or finely chopped chocolate
  • 0.75 cup semi-sweet chocolate chips or finely chopped chocolate
  • 0.75 cup semi-sweet chocolate chips or finely chopped chocolate
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 1 Tbsp unsalted butter, cubed
  • 1 Tbsp unsalted butter, cubed
  • 1 Tbsp unsalted butter, cubed
  • 0.75 cup unsalted butter, softened
  • 0.75 cup unsalted butter, softened
  • 0.75 cup unsalted butter, softened
  • 0.75 cup creamy peanut butter (not natural, Peter Pan works great)
  • 0.75 cup creamy peanut butter (not natural, Peter Pan works great)
  • 0.75 cup creamy peanut butter (not natural, Peter Pan works great)
  • 2.5 cups powdered sugar, sifted
  • 2.5 cups powdered sugar, sifted
  • 2.5 cups powdered sugar, sifted
  • 2 Tbsp heavy cream
  • 2 Tbsp heavy cream
  • 2 Tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 Pinch salt
  • 1 Pinch salt
  • 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.
Buckeye Cupcakes | Clip Recipe