Buckeye Cupcakes

Serves 12
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Directions

  1. 1Preheat oven to 350°F (175°C).
  2. 2Line a 12-cup muffin pan with cupcake liners.
  3. 3In a large bowl, sift together the cake flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  4. 4Whisk well to combine the dry ingredients.
  5. 5In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla.
  6. 6Add the wet ingredients to the dry ingredients and mix until just combined.
  7. 7Slowly whisk in the hot coffee until smooth.
  8. 8Fill cupcake liners with ¼ cup batter each.
  9. 9Bake for 16–18 minutes, until a toothpick inserted comes out with a few moist crumbs. Start checking around 15 minutes.
  10. 10Allow cupcakes to cool completely before filling and frosting.
  11. 11Place the chocolate and butter in a heatproof bowl.
  12. 12Heat the cream until just steaming (do not boil).
  13. 13Pour the hot cream over the chocolate.
  14. 14Let sit for 2 minutes, then whisk until smooth. If needed, microwave in 15-second increments, stirring between each, until fully melted and glossy.
  15. 15Let cool until slightly thickened but still spoonable.
  16. 16Beat the softened unsalted butter on medium-high speed for 3–4 minutes, until pale and fluffy.
  17. 17Add the creamy peanut butter and beat until completely smooth.
  18. 18Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  19. 19Add the heavy cream, vanilla, and salt.
  20. 20Beat on medium-high speed for 2–3 minutes, until light and fluffy.
  21. 21Core the center of each cooled cupcake using a knife or cupcake corer.
  22. 22Fill the centers with chocolate ganache.
  23. 23Pipe peanut butter buttercream on top, using Ateco Tip 809.
  24. 24Gently warm the remaining ganache and drizzle over the buttercream.
  25. 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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