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These Peanut Butter Chocolate Buckeye Cupcakes are made with a moist chocolate cupcake recipe, peanut butter frosting and chocolate ganache – all topped with a cute little buckeye treat! Perfect for the chocolate and peanut butter fans out there!
Peanut Butter Chocolate Buckeye Cupcakes Recipe
There’s so much to love about these cupcakes. They are basically two treats in one, which is never a bad thing. It ensures that your sweet tooth is most definitely satisfied when you’re done.
Not to mention the peanut butter and chocolate combo. I’m pretty sure it’s like the number one most loved combo and these cupcakes are rich in both flavors. It’s a cupcake that will definitely not leave you hanging.
To make them, you’ll first want to put together the buckeyes. They are super simple to make, though the rolling of the balls and dipping in chocolate does add a touch of time to whole process of completing the cupcakes. The buckeyes are made with peanut butter, butter, powdered sugar and a little vanilla extract. Roll them into balls and dip them in chocolate and try not to eat them all in process!
Next up is the chocolate cupcake. I used my very favorite Homemade Chocolate Cupcakes for these. They really are the best cupcake ever. SO moist! Don’t be alarmed at the thin batter and lower temperature setting – it’s all correct.
To top the cupcake, there’s the peanut butter frosting. With many of the same ingredients as buckeyes themselves, you could argue it’s like topping a cupcake with more buckeye candy. Score!
The frosting is made with butter and peanut butter that are combined until smooth. Next is the powdered sugar for sweetness and volume, and vanilla extract for flavor. To help thin out and get a nice frosting consistency, you’ll add some milk or water. Don’t dismiss the importance of the water/milk. Too much gives you too thin of a frosting, and too little gives you too thick of a frosting. And peanut butter frosting is always the most tricky. You’ll want to add a touch more liquid than you expect because the peanut butter tends to be drier.
I used a large round icing tip to frost the cupcakes with their dome shape, meant to mimic the shape of the buckeye. To get the nice dome shape, you’ll hover the piping tip just over the center of the top of the cupcake and start piping the frosting. As the frosting spreads out to the edges of the cupcake, slowly lift the piping tip up, continuing to pipe the frosting with even pressure until you’ve created the dome.
Once frosted, the cupcakes should be refrigerated for a few hours. The next step is to dip the frosting into some chocolate ganache and refrigerating it first will help make sure it stays in place on the cupcake when you turn it upside down for dipping.
The final touch is to place the buckeye on top! You’ll want to make sure to do that while the ganache is still soft, so that they stick well.
Such a cute and fun treat that’s perfect for an occasion, a party or even a football gathering (when it’s football season again, that is)!
More Peanut Butter Chocolate Desserts
- Peanut Butter Chocolate Mousse Cake
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Truffle Chocolate Cake
- Peanut Butter Chocolate Chip Macaroons
- Peanut Butter Chocolate Layer Cake
Watch How To Make Them
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Peanut Butter Chocolate Buckeye Cupcakes
- Prep Time: 40 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour 3 minutes
- Yield: About 16 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Peanut Butter Chocolate Buckeye Cupcakes are made with a moist chocolate cupcake, peanut butter frosting and chocolate ganache – all topped with a cute little buckeye treat!
Ingredients
BUCKEYES
- 1/2 cup (140g) creamy peanut butter
- 3 tbsp (42g) salted butter, softened
- 1/2 tsp vanilla extract
- 1 – 1 1/2 cups (115-173g) powdered sugar, divided
- 1/2 cup melting chocolate (I used Ghirardelli melting wafers)
CHOCOLATE CUPCAKES
- 1 cup (130g) all purpose flour
- 1 cups (207g) sugar
- 6 tbsp (43g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla
- 1/2 cup (120ml) hot water
PEANUT BUTTER FROSTING
- 1 cup (224g) unsalted butter, room temperature
- 3/4 cup (210g) peanut butter
- 4 1/2 cups (575g) powdered sugar
- 3/4 tsp vanilla extract
- 1/4 tsp salt
- 4–5 tbsp (60-75ml) milk or water
CHOCOLATE GANACHE
- 4 oz (2/3 cup) semi-sweet chocolate chips
- 6 tbsp (90ml) heavy whipping cream
Instructions
1. Combine the peanut butter, butter and vanilla extract with a mixer until combined.
2. Add 1 cup of the powdered sugar and mix until well combined.
3. Add additional powdered sugar until the mixture is at the consistency where you can create a ball that will hold it’s shape and stay on a toothpick.
4. Create balls of about 1 tablespoon each. You should get about 16 balls.
5. Melt the chocolate according to package directions and dip each peanut butter ball into the chocolate using a toothpick. Set balls onto parchment paper to dry, then refrigerate.
TO MAKE THE CUPCAKES:
6. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
7. Add the dry ingredients to a large bowl and whisk together. Set aside.
8. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
9. Add the wet ingredients to the dry ingredients and mix until well combined.
10. Add the water to the batter and mix until well combined. Batter will be thin.
11. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
12. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
13. To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
14. Add the peanut butter and mix until well combined.
15. Add about half of the powdered sugar and mix until well combined.
16. Add the vanilla extract, salt and 3 tablespoons of milk or water and mix until well combined.
17. Add the remaining powdered sugar and mix until well combined.
18. Add additional water or milk, as needed, to get the right consistency of frosting.
19. Pipe the frosting onto the cooled cupcakes. I used Ateco tip 808, a large round tip. Hold the tip slightly above the center of the cupcake, apply pressure to the piping bag and allow the frosting to spread from the center out to the edges of the cupcake, then slowly raise the piping bag and tip of create the dome. Release pressure and stop piping.
20. Refrigerate the frosted cupcakes for 2-3 hours, so that the frosting is firm.
21. To make the chocolate ganache, add the chocolate chips to a small bowl.
22. Heat the heavy whipping cream in the microwave until it just begins to boil, then pour over the chocolate chips. Allow to sit for 2-3 minutes, then whisk until smooth.
23. Dip the top of each frosted cupcake into the chocolate ganache and allow excess chocolate to drip off.
24. Place one of the buckeyes on top of each cupcake and allow the ganache to cool.
25. Refrigerate cupcakes in an air tight container until ready to serve. Serve at room temperature. Cupcakes are best for 3-4 days.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 614
- Sugar: 57.3 g
- Sodium: 312.5 mg
- Fat: 37.5 g
- Carbohydrates: 68 g
- Protein: 7.4 g
- Cholesterol: 56.2 mg
Enjoy!
The Hershey dark chocolate cocoa is Dutch now…does that make a difference
I know, it’s a bummer. It does make a little difference. The cupcakes don’t rise quite as much with the new version, but can use it. I typically just use the regular cocoa powder now. If you want something similar to what they used to make, you could use half of the regular cocoa and half of the Dutch one.
This recipe is great! Although there were a few steps, it worked out perfectly for me. Made the buckeyes and baked the cupcakes before work, frosted on lunch, made the ganache and assembled after work (working from home). The cupcakes are moist and delicious. I don’t like overly sweet frosting but this peanut butter one was perfect. Easy to make, perfect for chocolate & peanut butter lovers. And they’re so cute! Everyone loved them. XO
I’m so glad you enjoyed them!
Hi Lindsay,
Without you — I would not know a thing about baking. I am so grateful for your tutorials. My husband attributes much of his extra weight to the baking that comes from your recipes. To begin, this recipe has a phenomenal taste. I made these for a fundraiser. I just have one question: How did you remove the divot from the peanut butter ball, so seamlessly, after you remove the tooth pick? Suffice it to say — My end result had a much different appearance than yours and I had a heck of a time modifying the appearance after my end result looked a little obscene. My family loves these cupcakes and they sure got a kick out of the appearance. However, I did not take them to the fundraiser.
I’m so glad you’ve enjoyed the recipes! When I remove the toothpick out of things that I dip in chocolate I usually twist it a bit to loosen it and then it slides out pretty easily. Then you can kind of cover that little hole more easily because it’s not ripped apart. I hope that helps.
Made this for my grown son’s birthday, who is a Reese’s fanatic. He had seconds, and took home the rest! Winner!! ( I made into a two layer cake for the birthday, with extra for the cupcakes) No problem and delicious!!!!!!
Awesome! I’m so glad it was a hit!
Tried these and they were a huge hit
Making for my daughters 43rd birthday…she loves buckeyes!!!
I’m so glad you enjoyed them!
Did you use Ghirardelli melting wafers in milk chocolate or dark chocolate?
I’ve only ever seen the dark chocolate at our stores, which is what I used.
Hands down one of the best cupcakes recipes my husband and daughter loved it.
That’s awesome! I’m glad you all enjoyed!
Looks good! Can you could use
Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate, 100% Unsweetened Ground Cocoa in this & in all of your chocolate recipes? Also, what kind of Creamy Peanut Butter & Milk? I buy & drink Skim Milk. I do know that ingredients have different textures, moisture & fat levels & in some recipes those brands cannot be used. Thank you! Susan
Ghirardelli baking chips for the topping should be ok, but they probably won’t firm up as well as the melting wafers. Not sure about the 100% cocoa in the cupcakes, but I think it’d be ok. I just JIF creamy pb and 2% milk. I always would recommend a higher fat milk, as you’ll get a better textured cupcake.
Theae were a big hit at a Ohio State watch party fundraiser. I used “Cup for Cup” flour to make them Gluten Free!
That’s awesome! I’m so glad you enjoyed the cupcakes!
Have you tried replacing the hot water whith espresso?
You can definitely use coffee or espresso, if you like.
Yum! These look delicious!
Winning combination! I love your peanut butter fudge brownies so I know these cupcakes will be just as marvelous. I can’t wait to try them! Thanks, Lindsay.
I make cupcakes for parties, open houses, weddings, etc. I have made these before..my way. I love how you’ve done yours. Looks amazing! Who doesn’t like peanut butter buckeyes? I’ll try your recipe for sure. 🙂