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Buckeye Cupcakes

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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.
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