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Buckeye Cupcakes

Adapted from the Food Network
Makes 2 dozen cupcakes

1 cup sugar
1 cup real mayonnaise*
1 teaspoon vanilla extract
2 cups cake flour
1/2 cup Dutch process cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
24 mini peanut butter cups

Peanut Butter Buttercream
Adapted from How to Eat a Cupcake, via Bake & Destroy
Makes enough to frost 2 dozen cupcakes

4 cups confectioners’ sugar
1 cup (2 sticks) unsalted butter
¼ teaspoon salt
1 cup creamy peanut butter
3 to 4 tablespoons milk

1. Preheat oven to 350 degrees. Line two standard muffin tins with cupcake papers. Set aside.
2. In the bowl of an electric mixer, beat the sugar and mayonnaise until blended. Add the vanilla and blend, scraping down the sides of the bowl as needed.
3. In a medium bowl, sift together the flour, cocoa, baking soda and salt and add it to the mayonnaise mixture in 3 batches alternating with the buttermilk, beating until smooth.
4. Divide batter between prepared cups, filling about 2/3 of the way full. Place an unwrapped mini peanut butter cup in the center of each cup of batter and press down gently, so the candy is mostly submerged. Bake for 18 minutes, or until the tops are firm and spring back when touched. Cool in pan on a wire rack for 10 minutes. Remove cupcakes from pan and place on wire rack to cool completely before frosting.
5. Make the frosting: Beat together sugar, butter, and salt until creamy. Add peanut butter, beating well. Add milk, a teaspoon at a time, and beat until smooth and creamy, and reaches desired consistency. Frost cupcakes.

*Note: Yeah. Mayonnaise. I know it's weird, but trust me. These are the best chocolate cupcakes I've had so far. Super moist and delicious. Just make sure you get real mayonnaise, and not the "dressing" kind. I don't know why, but that's what everyone's told me, and when that many people tell me something, I listen.

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