updated picture 9/8/12
Continuing with the buckeye theme this week, I made these buckeye cupcakes for my childhood friend, Angie’s, birthday. Angie’s birthday is tomorrow and I was back in my hometown this past week for a day, so I was able to deliver these to her in person. It was great to catch up. Angie and I have been friends since the first grade. She is the person who taught me how to jump rope and whom I played Barbie, dress up, basketball, and volleyball with. She, Jamie, and I were the best of friends in high school and it’s so nice to know that even if we don’t get to see each other that often, we are always able to pick right back up where we left off.
If there is one thing I know about Ang, it is that she loves peanut butter and chocolate. Back in the day when we were burning hundreds of calories a day playing sports, we would frequently pay a visit to our local Dairy Queen. Angie would always order the Reese Cup blizzard with chocolate ice cream instead of vanilla. With that in mind, I knew buckeye cupcakes would be right up her alley. These treats are made with a dark chocolate cake, a salty peanut butter filling, a chocolate ganache icing, and garnished with a mini buckeye. If that’s not rich enough for you, I don’t know what to tell you.
updated picture 9/8/12
Happy birthday, Ang! I love you dearly
Angie and me on her wedding day
Yield: 2 dozen cupcakes
For the Cupcakes
- 1 3/4 cups flour, plus more for pans
- 2 cups sugar
- 1 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
For the Ganache
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
For the Filling
- 1 cup creamy peanut butter
- 2/3 cup confectioners’ sugar
Preheat the oven to 350 degrees F. Line two standard muffin tins with cupcake liners.
Sif 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. Don’t over mix! The batter will be very runny.
With a measuring cup, fill the cupcake liners about 2/3 full. Place in the oven and bake for 20-22 minutes or until a toothpick comes out clean. Allow to cool completely.
For the filling, mix the powdered sugar and peanut butter until smooth and creamy. Place in a piping bag or squeeze bottle. Press the tip in cupcake and squeeze in a quarter-sized dollop.
For the ganache, bring the heavy cream to a simmer. Remove from heat and add the chopped chocolate. Let stand for 5 minutes. Whisk until smooth and allow the ganache to thicken slightly.
Spoon the ganache onto the cupcakes and gently spread it out evenly. Garnish with a buckeye. Store in the fridge in an airtight container for 3-4 days.
Source: Cake- slightly adapted from Ina Garten, ganache and filling- Food and Wine