WARNING! If you are not a chocolate and peanut butter fiend… and I mean… a FIEND for chocolate and peanut butter then slowly step away from the computer…SLOWLY… no sudden movements… this baby could go off at any moment… it’s fully LOADED with peanut butter.
You’ve been warned about these and yet you are still here… you must be that breed of person whose eyes roll back in their heads at the mere thought of chocolate and peanut butter.
You know who you are. You’re the person who reaches into a candy dish filled with Reeses peanut butter cups and says “Oh, I’ll just have one” and then seconds later, something kicks in and wrappers start flying at warp speed as you dive into the bowl with a Cookie Monster like intensity and a crazed look in your big googly eyes.
I know who you are and I know that this recipe has your name all over it.
Recipe Source: Annie’s Eats
The frosting is seriously delicious. Save the frosting recipe; you’ll want to make it again. I think this frosting makes the cupcake.
The cake is very dense; it is more like a brownie than a cake (that’s why I renamed it). I think it has to be that way to support the buckeye innards.
Brownie Buckeye Cupcakes with Peanut Butter Cream Cheese Frosting
For the filling:
- 1 cup powdered sugar
- ¾ cup creamy peanut butter
- 4 TBSP. unsalted butter, at room temperature
- ½ tsp. vanilla extract
For the cupcakes:
- 1 2/3 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup sour cream
- 2 tbsp. milk
1 tsp. vanilla extract
- 8 TBSP. unsalted butter, at room temperature
- ½ cups sugar
2 large eggs
For the frosting:
- 8 oz. cream cheese, at room temperature
- 4 TBSP. unsalted butter, softened
½ cup creamy peanut butter
- 3¼ cups powdered sugar
- 1 cup frozen whipped topping, thawed
Preheat the oven to 350° F. Line two cupcake pans with paper liners.
To make the filling:
- Combine the powdered sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined.
- Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
To make the cake batter:
- Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.
In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.
- In a large bowl combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.
Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
- Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting:
- In a medium bowl combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the powdered sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.
By: The Kitchen Door
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