Buckeye Cupcakes
- 1 ¼ cup cake flour
- ½ cup Dutch processed, unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ sticks unsweetened butter, room temp
- 1 ½ cups granulated sugar
- 3 large eggs
- 1/2cup buttermilk
- 1 teaspoon vanilla
- 1/3 cup strong black coffee
- ½ cup unsalted butter
- 1 cup regular creamy peanut butter
- 1 ¼ cup confections sugar, sifted
- 4 ounces bittersweet chocolate
- ½ cup heavy cream
- 1 cup roasted peanuts, chopped
Procedure:
- Line a muffin tin with liners and preheat oven to 325 degrees.
- Sift together the flour, cocoa, baking powder, baking soda, salt and mix thoroughly.
- In the large mixer, beat
together the butter and sugar and add the eggs one at a time until the
mixture is fluffy, about 5 minutes.
- Turn the mixture to low, add 1/3 of the flour mixture, the buttermilk and vanilla and another 1/3 of the flour mixture.
- Add the coffee and the remaining flour and combine.
- Fill the muffin tins to about ½ full and bake until done, about 12-14 minutes.
- Meanwhile, combine the
butter and the peanut butter and mix well. Gradually add the
confectioner’s sugar. Fill a pastry bag with the peanut butter mixture
and squeeze about 2-3 T. into each of the 12 cooled cupcakes.
- Melt the chocolate and add
the heavy cream. Whisk until smooth. Let cool to an icing consistency
and dunk the cupcakes to coat the top and sprinkle with the chopped
peanuts.
- Refrigerate for about 15-20 minutes to set the frosting.
