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) Hershey�s Special Dark 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
- 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
DIRECTIONS:
TO MAKE THE BUCKEYES:
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. Visit Buckeye Cupcakes@www.lifeloveandsugar.com For Recipe Instructions.