Cupcake Show #29: Buckeye Cupcakes

I loved the Buckeye Candy I made so much, that I turned it into a cupcake! Rich chocolate cake, a smooth peanut butter filling and dipped in chocolate ganache...not once, but 3 times!

- Recipe -


  • 6 T. butter
  • 3 oz. Unsweetened Chocolate
  • 2 eggs
  • 1-1/4 cups sugar
  • 3/4 cup flour
  • 1/8 t. salt
  • 1/2 t. vanilla

Peanut Butter Layer:

  • 1-1/2 cups creamy peanut butter
  • 1/2 cup butter
  • 1/2 t. vanilla
  • 1-1/2 cups powdered sugar


  • 1/2 cup heavy whipping cream
  • 1 cup semi-sweet chocolate

Preheat oven to 350 ̊F. Line muffin tin with cupcake liners

For Cake:

1. Melt butter and unsweetened chocolate in microwave on 30 second bursts, making sure to stir each time. Once butter and chocolate is melted, set aside.

2. In a medium-size bowl, mix the eggs and sugar with a rubber spatula. Stir in flour, melted butter and unsweetened chocolate, salt and vanilla. Mix until smooth. Divide batter into muffin cups. (Cups should only be about 1/2 full.)

3. Bake for 21 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Using a fork, life the cupcakes out of the pan onto a cooling rack and let cool for an additional 15 minutes.

For Peanut Butter Layer:

1. Beat peanut butter, butter and vanilla in mixer bowl until well combined. Add powdered sugar and beat on low speed for 1-2 minutes. Scrape down the bowl and mix for another minute, until the filling is well mixed.

2. Using a small knife, spread a nice, thick, smooth layer on the cupcakes. Place in the refrigerator for 30 minutes.

For Ganache:

1. Heat the heavy cream and semi-sweet chocolate in a small saucepan over low heat. Remove from the heat, stirring occasionally.

2. When cupcakes are ready to come out of the refrigerator, place a sheet of parchment on a baking sheet, then dip each cupcake in the ganache, coating the top completely. Chill for 10 minutes. Dip again and chill. Dip a 3rd time and place in the refrigerator until ready to serve.

Note: Once the chocolate is firm to the touch, you can wrap each cupcake in plastic wrap, then place them all in a zip bag and store in the freezer.

Download pdf recipe for: Buckeye Cupcakes