# Buckeye Cupcakes

These Buckeye Cupcakes are rich, moist chocolate cupcakes filled with ganache and topped with peanut butter buttercream, perfect when you need a little cake fix without committing to the whole thing.

- Servings: 12 servings
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- 12-cup muffin pan
- cupcake liners
- large bowl
- separate bowl
- whisk
- knife
- cupcake corer
- heatproof bowl
- microwave
- Ateco 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8xaJHxy/
- Recipe page: https://www.cliprecipe.com/recipe/cc396c6a-b6a5-4ed5-842d-028c40e07ea3
- Extracted: 2026-03-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt