"I'm on a diet. I only eat cupcakes on days that ends in a Y."

Wednesday, August 31, 2011

Buckeye Cupcakes - Week 6

This week's cupcakes were inspired by the delicious buckeye candies.  I'm really please with these cupcakes, even if it took me two attempts to successfully make the delicious peanut butter frosting. The first time around i used all natural peanut butter to make the frosting. The frosting was extremely oily in texture.  I threw it in the trash and made it with Jiff.  DELICIOUS!!!I used my favorite chocolate cake recipe, followed by my favorite peanut butter frosting recipe and then decided to dip the cupcakes in a traditional chocolate coating used for making candy buckeyes! Make sure to put the peanut butter frosted cupcakes in the freezer for at least 30 minutes and then dip.
Three Excellent Helpers!!!
Beatty's Chocolate Cake
Adapted from: The Barefoot Contessa at Home Ingredients
  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil (I used canola)
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee ( I used decaf)
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.  Fill lined cupcake pans 1/2 full.  Bake for approximately 17 minutes

Peanut Butter Frosting
Yield: Enough to frost 12 cupcakes ( I tripled the recipe to generously frost 28 cupcakes.)
Prep Time: 10 minutes
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
(Recipe from Barefoot Contessa at Home by Ina Garten)
The Chocolate Dip
2 cup semi-sweet chocolate chips
2 T canola oil

Combine in a double boiler.  Watch closely and stir until melted. 


  1. Wow, those look HEAVENLY!! :) I'd be happy to help you test out some cupcakes, whether these or others!

  2. Katie, I will add you to the list! What I typically do, is send out a FB message to those who have requested cupcakes a day before they are ready. I usually have about 10 - 24 to share depending on the recipe! If there are weeks where I need the cupcakes for Jerome's work or other things we are going to, I do not send out an email (like this week) All I request is you leave feedback on my blog! Thanks! (And these are really really good!!!) I suggest making them!