A moist brownie cupcake filled with a peanut butter center and topped with a rich peanut butter icing.
Batter:
- 12 miniature peanut butter cups (about 4 oz.)
- 1 box Duncan Hines® Milk Chocolate Premium Brownie Mix
- 3 large eggs
- 1/4 cup water
- 1/2 cup oil
Icing:
- 1/2 cup creamy peanut butter
- 1/4 cup butter, softened
- 1 cup powdered sugar, sifted
- 3 tablespoons milk
- 1/2 teaspoon pure vanilla
- 1/8 teaspoon salt
- Preheat oven to 350°F. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from candy pieces. Set aside.
- Prepare brownie mix as described on box to make cakey brownies using the eggs, water and oil.
- Fill each up about 2/3 full with batter. Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter.
- Bake 23 to 25 minutes or until toothpick inserted in center of cup comes out almost clean.
- Cool 5 minutes; remove from pan. 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.
- Spread about 2 tablespoons of icing on each cupcake leaving the edge un-iced.
Tips:
- Try using a scoop to portion batter more easily. A scant-filled #12 scoop (about 2-1/2 inch diameter) works well.
- It is important to place the peanut butter cup upside down on batter to achieve the proper effect after baking.
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No Rating
emloko (1 discussion) on Feb 29, 2012 at 01:02 PM
Can you use the self filling idea with regular cupcake batter?!
Rating:
azoutdoorsman (4 discussions) on Jan 3, 2012 at 02:51 PM
i made these and they are killer they dont last long quick easy and what a dessert thanks
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mandino67 (2 discussions) on Nov 19, 2011 at 05:23 PM
I have made these a few times already and they have been a hit wherever I have taken them! Note that the picture shows the cupcakes without frosting. The frosting is difficult to apply with just a knife. I used an icing press with a star tip and they came out gorgeous. I also made these in a mini-muffin pan using the Reese's peanut butter cup Mini's (they come unwrapped in a little bag). They came out well, although I prefer the original size overall because the mini's don't have enough peanut butter.
No Rating
themim (1 discussion) on Jun 6, 2011 at 07:03 PM
since peanut butter cups are slightly flaired, I thought the ridged part was the top so that would go toward the bottom of the cupcake.
Comment by: dishee (no discussions) on Apr 13, 2012 at 08:17 PM
I agree! If this recipe calls for the wider part of the p.b. cup to be on top, then I don't consider that upside down. It's right-side up.
Comment by: mandino67 (2 discussions) on Nov 19, 2011 at 05:25 PM
You could try substituting apple sauce for the oil (equal parts), and then leave off the frosting.
Rating:
Bakingrocks (2 discussions) on Apr 8, 2011 at 04:01 PM
These were a big hit with my office staff. The peanut butter frosting is great. I found it didn't need the vanilla or salt, and used whipping cream instead of milk. The cream made the frosting extra light and fluffy and piped onto the cupcakes easily. I topped it with chocolate sprinkles.
No Rating
dbelflow (1 discussion) on Dec 20, 2010 at 11:00 AM
They are called buckeye because they buckeye looks like chocolate with a small round spot that looks like peanut butter.
Rating:
kmccusker (3 discussions) on May 8, 2010 at 01:52 PM
These are an equally fun and delicious twist on a family-favorite, Buckeye candy balls. The homemade icing allows plenty of deviation from the recipe to suit anyone's tastes. I have a feeling this is a recipe we'll be coming back to again and again!
Comment by: bfonseca (no discussions) on Aug 8, 2010 at 12:08 AM
This may seem like a dumb question but which way is upside down for the peanut butter cup? Small or large side up?
Comment by: GeorgiaG (no discussions) on Oct 5, 2010 at 03:24 PM
:arge side up!
Comment by: shealuv007 (no discussions) on Dec 19, 2010 at 08:23 AM
hi. Can i ask why they're called "Buckeye?"
Comment by: dbelflow (1 discussion) on Dec 20, 2010 at 11:03 AM
They are called buckeye because the buckeye looks like chocolate with a small round spot that looks like peanut butter
Comment by: chowe4@hotmail.com (no discussions) on Sep 3, 2011 at 03:49 PM
@ shealuv007--just a little more detail for your Buckeye question. The name comes from the Buckeye Nut that is light brown inside (peanut butter) and dark brown on outside (peanut butter ball). :)
Comment by: chowe4@hotmail.com (no discussions) on Sep 3, 2011 at 03:49 PM
oops, dark brown outside (melted chocolate) ! :)
It is best to freeze the p-b-cups. They stay whole much better.
I also make peanut butter balls, freeze them and place them in the center.
I have also used whole-nuts for the centers.
My thanks to you all...