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Easy Peanut Chocolate Buckeye Cupcakes

Indulge in these decadent Easy Peanut Chocolate Buckeye Cupcakes that combine rich chocolate cake with a creamy peanut butter filling and a glossy chocolate topping—just like the classic buckeye candy, but in cupcake form!
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Chocolate Cupcake Base
  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup milk
  • 0.25 cup vegetable oil
  • 1 large egg
  • 0.5 teaspoon vanilla extract
Peanut Butter Filling
  • 0.5 cup creamy peanut butter
  • 0.25 cup powdered sugar
  • 2 tablespoons unsalted butter, softened
  • 0.5 teaspoon vanilla extract
Chocolate Ganache Topping
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup heavy cream

Method
 

Steps
  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix milk, vegetable oil, egg, and vanilla until smooth.
  4. Gradually add wet ingredients to dry ingredients, stirring until just combined. Do not overmix.
  5. Divide batter evenly among muffin cups, filling each about two-thirds full.
  6. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
  7. While cupcakes cool, prepare peanut butter filling: Beat peanut butter, powdered sugar, softened butter, and vanilla until smooth and creamy.
  8. Use a small spoon or melon baller to scoop out a small portion from the center of each cooled cupcake, creating a well.
  9. Fill each well with about 1 tablespoon of peanut butter mixture, smoothing the top.
  10. For the ganache, heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
  11. Spoon ganache over each cupcake, allowing it to drip down the sides. Let set for 15–20 minutes before serving.

Notes

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For best texture, bring to room temperature before serving.