Buckeye Cupcakes

Name: Buckeye Cupcakes
Ingredients: FOR THE CUPCAKE:; 1/2 cups Cocoa Powder; 2/3 cups Boiling Water; 2/3 cups Bittersweet Chocolate, Chopped; 1-1/2 stick Butter, Softened; 1-1/2 cup Sugar; 4 whole Eggs; 1 teaspoon Vanilla; 2 cups Flour; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 1 cup Plain Greek Yogurt; FOR THE FROSTING:; 1/2 cups Butter, Softenend; 1-1/4 cup Creamy Peanut Butter; 4 cups Powdered Sugar; 1/2 cups Cream

17 ingredients

8 steps

Ingredients

FOR THE CUPCAKE:
1/2 cups Cocoa Powder
2/3 cups Boiling Water
2/3 cups Bittersweet Chocolate, Chopped
1-1/2 stick Butter, Softened
1-1/2 cup Sugar
4 whole Eggs
1 teaspoon Vanilla
2 cups Flour
1 teaspoon Baking Soda
1/4 teaspoons Salt
1 cup Plain Greek Yogurt
FOR THE FROSTING:
1/2 cups Butter, Softenend
1-1/4 cup Creamy Peanut Butter
4 cups Powdered Sugar
1/2 cups Cream

Directions

1

Preheat oven to 350°F. Line two 12-count cupcake pans and set aside.
2

Place cocoa in a bowl. Pour boiling water over cocoa and whisk until smooth. Add chopped chocolate and stir until melted. Set aside.
3

In a mixer, beat butter and sugar on medium speed until creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
4

Combine flour, baking soda and salt in a separate bowl. Slowly add dry ingredients into wet in 2 additions, adding the yogurt in between each addition. Mix just until incorporated. Then mix in the cocoa mixture until just incorporated.
5

Fill liners 1/3 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and set on a rack. Let cupcakes cool in pan.
6

For the frosting:
7

In a mixer bowl, combine butter and peanut butter, beating until smooth. Very slowly mix in powdered sugar, 1 cup at a time, mixing well after each addition. Add in cream and beat until frosting is piping consistency, adding more cream if necessary.
8

To assemble, cut out a small hole into the center of each cupcake using a pairing knife or an Oxo cupcake corer. Pipe frosting into center of each cupcake. Then pipe your frosting using an 844 large tip onto each cupcake.