Chocolate Peanut Butter Buckeye Cupcakes

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A chocolate brownie cupcake topped with peanut butter frosting and a drizzle of chocolate topping.

Prep Time1

Cook Time23

Total Time1 23

Course: Dessert

Cuisine: American

Servings:

Calories: 454kcal

¼ cup Unsalted butter
½ cup Semi-sweet chocolate chips you can also use higher quality chocolate, chopped
1 ¼ cup Granulated sugar
1 tablespoon Vanilla extract
2 Eggs
¾ cup All-purpose flour sifted
½ cup Cocoa powder
Salt just a pinch for balance

½ cup Semi-sweet chocolate chips you can also use higher quality chocolate, chopped
3 tablespoons Unsalted butter

Preheat oven to 350° degrees F.
Add chocolate chips and butter to a pot or double boiler and heat over low heat until fully melted, stirring occasionally.
Let cool slightly.
Whisk flour and cocoa powder together in a small mixing bowl until well combined.
Add sugar to the bowl of an electric mixer (you can also use your hand-held mixer), and set the mixer to medium speed.
Slowly pour in the slightly cooled melted butter/chocolate mixture. Continue to beat for several minutes until smooth and fluffy.
Add vanilla extract and a small pinch of salt and mix well.
Add eggs and beat well after each addition.
Scrape the sides of the bowl with a rubber spatula and beat the batter again to ensure all ingredients are well combined.
Then add dry ingredients and mix on low until well combined. Do not overmix.
Again, scrape the sides of the bowl and mix on high until smooth.
Line a 12-serving cupcake pan with cupcake liners, and fill each cup with batter until about ¾ full.
Bake for 23-25 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and transfer to a wire cooling rack to cool completely before frosting.

Add butter, vanilla, and peanut butter to the bowl of an electric mixer and beat until smooth and creamy. You can use a hand mixer instead.
Add powdered sugar and mix on low speed until combined. The mixture will be dry.
Add milk one tablespoon at a time until the desired consistency is reached.
Add frosting to a piping bag fitted with a large star tip, and swirl frosting onto each cooled cupcake.

Make the glaze after the cupcakes are frosted as it cannot sit for long without hardening. It only takes a few minutes.
Add chocolate chips to a small microwave-safe bowl, and microwave in 20-second increments, stirring each time OR
Or, use a small pot (or double boiler) and melt on the stovetop on low heat, watching carefully the entire time and stirring gently.
Remove from heat and stir in butter until combined.
Drizzle a generous amount on the top of each frosted cupcake.
Let sit and harden for a few minutes.
Serve and enjoy!

Hint: Make sure all ingredients are at room temperature! For even MORE tender and moist cupcakes — replace a tablespoon of flour with cornstarch.

First, you'll make the brownie batter and bake the cupcakes.
As the cupcakes are baking, you'll make the peanut butter frosting.
After the cupcakes are cooled and frosted to your liking — make the quick chocolate glaze topping and drizzle it over the tops of the frosted cupcakes.

Storage & Freezing

Store leftover cupcakes in an airtight container for up to 3 days.
If desired, you can freeze the baked brownie cupcakes (in their liners) and make the frosting later.