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Buckeyes are a sweet treat that we all love! They combine the perfect dessert duo: chocolate and peanut butter. Harry London Buckeyes with their creamy peanut butter center and rich chocolate coating inspired us to create these Buckeye Cupcakes.

Ingredients:

For the Chocolate Cupcakes:

• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1/2 cup butter, softened
• 3/4 cup cocoa powder
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 1/2 cup hot water

For the Peanut Butter Frosting:

• ¼ cup butter, softened
• 5 cups creamy peanut butter
• Ingredient 3
• ½ cup whole milk + 2 tablespoons

Directions:

To Make the Cupcakes:

1. Place all the ingredients (except the hot water) in a bowl and beat with an electric mixer until smooth. Add in hot water and stir to combine.
2. Divide batter into lined cupcake pans and bake at 350 degrees for about 20 - 24 minutes until cupcakes rise and a toothpick comes out clean when stuck in the center of one.
3. Let cupcakes cool completely before frosting.

To Make the Frosting:

1. Cream together your butter and peanut butter in a stand mixer.
2. Add in your powdered sugar about 1 cup at a time. Stirring well to combine between cups.
3. Mix in your milk until you get a smooth frosting that you can pipe. I usually start with ½ cup and then add in a few more splashes until I like the look of the consistency. Smooth and creamy.
4. Feel free to top the cupcakes with a Harry London Buckeye for an extra sweet treat