Brownie Buckeye Cupcakes

If you love peanut butter, and you love brownies you will LOVE these cupcakes. After working out one night *hahahaha* these little guys came up in conversation. I immediately knew I wanted to try them, so I asked for the recipe (thank you Jana!!!). It’s been a couple of weeks and I decided to give them a whirl. Cupcakes seem to be storming the nation right now and I wanted to hop on the bandwagon. With a few minor tweaks I am able to present to you this wonderful creation!

Brownie Buckeye Cupcakes

Serves 36

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Nutrition Facts

Serving Size

83g

Servings

36

Amount Per Serving

Calories 381

Calories from Fat 192

% Daily Value *

Total Fat 22g

33%

Saturated Fat 7g

35%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 10g

Cholesterol 26mg

9%

Sodium 190mg

8%

Total Carbohydrates 44g

15%

Dietary Fiber 2g

7%

Sugars 27g

Protein 6g

Vitamin A

3%

Vitamin C

0%

Calcium

4%

Iron

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Batter

1. 12-16 miniature peanut butter cups
2. 1 box Duncan Hines® Milk Chocolate Premium Brownie Mix
3. 3 large eggs
4. 1/4 c water
5. 1/2 c oil

Icing

1. 1/2 c creamy peanut butter
2. 1/4 c butter, softened
3. 2 c powdered sugar, sifted
4. 3 tbsp milk
5. 1/2 tsp pure vanilla
6. 1/8 tsp salt

Topping

1. Peanut Butter
2. Powdered sugar
3. 12-14 miniature peanut butter cups

Ganache (from MyBakingAddiction)

1. 4 oz bittersweet chocolate, chopped into very small pieces
2. 1/2 c heavy whipping cream
3. 2 tbsp honey
4. 2 tbsp light corn syrup
5. 2 tbsp vanilla

Instructions

1. Preheat oven to 350°F. Place paper baking cups in each muffin cups. Remove foil and cups from candy pieces. Set aside.
2. 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.
3. 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.
4. 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.
5. Spread about 2 tablespoons of icing on each cupcake leaving the edge un-iced. Prepare ganache: in a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
6. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes.
7. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
8. For topping, combine peanut butter and powdered sugar, enough of each to make a crumb topping. Sprinkle over ganache drizzled cupcake. Top each cupcake with a peanut butter cup. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Notes

1. [My 2 Cents]
2. Since I like to generously frost my cupcakes, one batch of the icing wasn't enough. So I doubled it. Doubling it allowed all of my cupcakes to be equally frosted quite generously.

By Yvonne [Tried and Tasty]

Adapted from My friend, Jana

Article source:triedandtasty.com/mint-chocolate-chia-seed-pudding