Buckeye Cupcakes: Chocolate and Peanut Butter Bliss
Okay, let’s be real—there’s something irresistible about the combo of peanut butter and chocolate.
I’ve always loved buckeyes, those little peanut butter fudge balls dipped in chocolate. So, turning them into cupcakes? Total no-brainer.
Buckeye cupcakes are rich, fudgy, and feature a dreamy peanut butter center that takes you straight to dessert heaven.
If you’re a fan of peanut butter cups or anything sweet with a salty twist, these cupcakes are about to become your new favorite.
Prep & Baking Details
| Prep Time | Cook Time | Total Time | Servings | Course | Cuisine |
|---|---|---|---|---|---|
| 25 mins | 18 mins | 43 mins | 12 | Dessert | American |
Ingredients
| Ingredient | 12 Cupcakes | 6 Cupcakes | Alternatives |
|---|---|---|---|
| All-purpose flour | 1 cup | 1/2 cup | Gluten-free flour blend |
| Cocoa powder | 1/3 cup | 3 tbsp | Dark cocoa powder |
| Sugar | 3/4 cup | 1/3 cup | Coconut sugar |
| Butter (softened) | 1/2 cup | 1/4 cup | Margarine |
| Eggs | 2 large | 1 large | Flax eggs |
| Milk | 1/2 cup | 1/4 cup | Oat milk |
| Vanilla extract | 1 tsp | 1/2 tsp | – |
| Peanut butter (for filling) | 1/2 cup | 1/4 cup | Almond butter |
| Powdered sugar (for filling) | 1/2 cup | 1/4 cup | – |
Baking Tools Needed
| Tool | Alternatives |
|---|---|
| Muffin tin + liners | Reusable silicone cups |
| Mixing bowls | Any clean containers |
| Electric mixer | Whisk and arm power |
| Measuring cups/spoons | Digital kitchen scale |
| Spatula or scoop | Ice cream scoop |
How to Make Buckeye Cupcakes
Let’s get baking! This recipe is rich but easy to whip up—you’ll be surprised how quickly it comes together.
Step 1: Make the Peanut Butter Center
In a small bowl, mix peanut butter and powdered sugar until a thick dough forms. Roll into small balls and set aside.
Step 2: Prepare the Cupcake Batter
Cream the butter and sugar together until fluffy. Beat in eggs, one at a time. Add milk and vanilla extract.
Gradually mix in the flour and cocoa powder until smooth.
Step 3: Assemble and Bake
Spoon batter into lined cupcake tin about halfway. Place a peanut butter ball into each and cover with more batter.
Bake at 350°F (175°C) for about 18 minutes.
Step 4: Cool and Frost
Let cupcakes cool fully. Frost with chocolate ganache or peanut butter buttercream, and garnish with crushed peanuts or mini buckeyes.
Serving & Decoration Tips
- Top with a mini buckeye for that bakery look.
- Drizzle chocolate sauce for extra indulgence.
- Use a swirl of peanut butter frosting and a sprinkle of sea salt.
Flavor Variations to Try
- Crunchy Style – Use chunky peanut butter for texture.
- Nut-Free – Try sunflower seed butter and chocolate.
- Espresso Buzz – Add 1 tsp espresso powder to batter for mocha vibes.
Storing Tips
- Store in airtight container at room temperature for 2–3 days.
- Refrigerate for up to 5 days, or freeze unfrosted for up to a month.
Mistakes & Fixes
| Mistake | Fix |
|---|---|
| Peanut butter centers melted too much | Chill them before baking |
| Dry cupcakes | Don’t overbake; check with toothpick |
| Sinking centers | Don’t overfill with filling |
FAQs
Can I use natural peanut butter?
Yes, but the texture may be softer—chilling helps hold shape.
Can I double the filling?
You can, but keep in mind it may affect baking and structure.
Can these be made ahead?
Absolutely—store unfrosted cupcakes and frost the day you serve.
What’s the best frosting?
I prefer chocolate ganache or peanut butter buttercream.
Are they freezer friendly?
Yes. Freeze unfrosted and decorate after thawing.
Let’s Wrap It Up
If you’re the type who can’t choose between a cupcake and a candy, Buckeye cupcakes bring the best of both worlds.
They’re rich, gooey, and deliver that chocolate–peanut butter combo we all secretly (or not-so-secretly) love.
I say give them a shot—you might just find your new go-to dessert.
