Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.75 tsp baking soda
  • 0.25 tsp salt
  • 1 cup granulated sugar
  • 1 large egg
  • 0.5 cup buttermilk
  • 0.5 cup vegetable oil
  • 0.5 cup hot brewed coffee
  • 1.25 tsp vanilla extract, divided
  • 1.25 cups creamy peanut butter, divided
  • 2.5 cups powdered sugar, divided
  • 0.56 cup unsalted butter, softened and divided
  • 3 tbsp heavy cream

Instructions:

  1. Prepare the Buckeye Centers: In a medium bowl, cream together 0.5 cup peanut butter, 0.5 cup powdered sugar, 1 tbsp softened butter, and 0.25 tsp vanilla. Roll into 12 equal-sized balls and freeze for 10-15 minutes.
  2. Whisk Dry and Wet Ingredients: Sift the flour, cocoa powder, baking soda, and salt into a large bowl. In a separate bowl, whisk the egg, granulated sugar, oil, buttermilk, and 1 tsp vanilla.
  3. Combine and Bloom: Gradually whisk the wet ingredients into the dry. Slowly pour the hot coffee into the batter, whisking gently until smooth.
  4. Assemble and Bake: Fill lined cupcake tins 1/3 full. Place one frozen peanut butter ball in the center of each. Top with remaining batter. Bake at 350°F (175°C) for 18-20 minutes.
  5. Whip the Frosting: Beat 0.5 cup softened butter and 0.75 cup peanut butter until smooth. Gradually add 2 cups powdered sugar and heavy cream, whipping until light and airy.
  6. Decoration: Pipe the peanut butter frosting onto completely cooled cupcakes. Optional: garnish with a mini buckeye candy or chocolate drizzle.