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Chocolate Dipped Buckeye Cupcakes (With images) Chocolate dipped

For buckeyes. 2 c. powdered sugar; 1 c. smooth peanut butter; 4 tbsp. butter, melted; 1/2 tsp. pure vanilla extract; Pinch kosher salt; 2/3 c. semisweet chocolate chips, melted; 2 tsp. refined.

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Enjoy the delicious flavor of buckeye candy in a cupcake with this Buckeye Cupcakes recipe. The rich chocolate cupcake with a luscious peanut butter filling and top creates the ultimate chocolate and peanut butter buckeye combination. This is a sponsored post for Jif. Buckeye Cupcakes Recipe. I took Buckeye Cupcakes to a recent holiday.

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Sift remaining flour mixture over chocolate mixture and whisk until batter is combined. Spoon 1 heaping tablespoon of batter into each cupcake liner. Drop 1 peanut butter ball in center of each cupcake. Top with remaining batter. Bake 18 to 20 minutes or until toothpick inserted into center of cupcakes comes out clean.

Chocolate Peanut Butter Buckeye Cupcakes I Heart Nap Time

These Peanut Butter Buckeye Cupcakes start with an amazing devil's food cake cupcake that has quickly become my favorite chocolate cupcake base. Its super dark and rich, and has the perfect amount of coffee to make that chocolate flavor sing.. This recipe makes 5 dozen buckeyes so happy eating! Notes. Chocolate Cupcakes adapted from [url.

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In the bowl of your mixer, combine cake mix, eggs, butter and milk. Beat for 2 minutes until smooth. Fill 24 cupcake liners 2/3 full with batter and bake 18-20 minutes. Let cool. Set aside. In the bowl of an electric mixer, combine ingredients for peanut butter filling until smooth and creamy. Place filling into a pastry bag if using.

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Put the cream cheese and the butter in the bowl of a stand mixer fitted with a paddle attachment and beat until smooth and lump free, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the peanut butter and beat until incorporated. Add the vanilla and then on a low speed, slowly add the powdered sugar.

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Preheat oven to 350 degrees F. In a large bowl, beat together the cake mix, eggs, butter and milk. Mix for 2 minutes on medium speed, scraping the sides of the bowl as needed. Place paper cupcake liners in a muffin pan. Use an ice cream scoop to scoop batter into cupcake liners, filling ⅔ of the way full.

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Then pour the batter into cupcake liners about 3/4 of the way full. Bake in oven. Bake at 325°F for about 20 to 25 minutes. Use a toothpick to test if the cupcakes are ready. Remove from oven and let cool on a wire rack. Prepare frosting. While the cupcakes cool, prepare the peanut butter buttercream.

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Preheat your oven to 350 F and line your cupcake pan with liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In another bowl, whisk the flour, baking soda, baking powder, and salt.

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Place on wire rack; cool completely. Make icing by placing peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy.

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Although this recipe isn't exactly peanut butter fudge, it still is creamy, delicious, and the perfect ratio of peanut butter and chocolate. You will love this simple and delicious cupcake recipe. Related Recipe: If you love chocolate and peanut butter, you'll love our Buckeye Brownies. generous frosting:

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Directions for Cupcakes: Preheat your oven to 350 degrees Fahrenheit. Melt the chocolate chips and butter over low heat using a double boiler. Make sure to stir to help it melt evenly. Set aside. In a large mixing bowl, combine the flour and cocoa powder. Stir with a fork until the cocoa looks evenly mixed.

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Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. 13. To make the frosting, beat the butter in a large mixer bowl and mix until smooth. 14. Add the peanut butter and mix until well combined. 15.

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Step 1: Preheat oven to 350° degrees F and then proceed with the rest of the recipe. Add chocolate chips and butter to a pot or double boiler and heat over low heat until fully melted, stirring occasionally. Let cool slightly. Step 2: Whisk flour and cocoa powder together in a small mixing bowl until well combined.

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Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined. Sift remaining flour mixture over chocolate mixture and whisk until batter is combined. Spoon 1 heaping tablespoon of batter into each cupcake liner.

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Fill 24 cupcake liners 2/3 full with batter and bake 18-20 minutes. Let cool. Set aside. 2. In the bowl of an electric mixer combine ingredients for peanut butter filling until smooth and creamy. Place filling into a pastry bag if using. Set aside. 3. Using a small paring knife, cut out the centers of cupcakes.