For many people, peanut butter buckeyes are a holiday tradition. We thought we'd add a cupcake to that! Using our organic all purpose flour we made light vanilla peanut butter cupcakes with a delicate texture. We topped those with a rich chocolate truffle ganache frosting made from chocolate and cream with a hint of rum. Then, of course, we topped each cupcake with a homemade buckeye! You can't go wrong with such a delicious combination!
Peanut Butter Buckeye Cupcakes
2 cups brown sugar
1/2 cup oil
1/2 cup peanut butter
1 1/2 cups milk
2 tsp. vanilla extract
2 1/2 cups Panhandle Milling Organic all-purpose flour
1 ½ tsp baking powder
½ tsp salt
Directions: Preheat the oven to 350 degrees F (175 degrees C). Line a dozen cupcake pan with paper liners.
In a large bowl, mix together the brown sugar, oil and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
12 oz semi-sweet Chocolate chips
3/4 cup heavy cream
1 tablespoon dark rum (optional)
Direction: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before dipping tops of cupcakes in the frosting. Allow the ganache to set up before topping with prepared Buckeyes (below)