Brownie Buckeye Cupcakes

Brownie Buckeye Cupcakes // If you love brownies and peanut butter, then this cupcake is for you! | Tried and TastyIf 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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381 calories
44 g
26 g
22 g
6 g
7 g
83 g
190 g
27 g
0 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 381
Calories from Fat 192
% Daily Value *
Total Fat 22g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 26mg
Sodium 190mg
Total Carbohydrates 44g
Dietary Fiber 2g
Sugars 27g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 12-16 miniature peanut butter cups
  2. 1 box Duncan Hinesยฎ Milk Chocolate Premium Brownie Mix
  3. 3 large eggs
  4. 1/4 c water
  5. 1/2 c oil
  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
  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
  1. Preheat oven to 350ยฐF. 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. Donโ€™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.
  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.
Adapted from My friend, Jana
Adapted from My friend, Jana
Tried and Tasty
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17 comments about “Brownie Buckeye Cupcakes

  1. Marjorie

    Are these the ones that you made for Rob? They were delicious. Had to stop eating them or I would have gained back the 10 pounds I have lost since starting Zumba ๐Ÿ™‚

  2. Kristy

    I am making these for a baby shower and I can’t wait! I will let you know what everyone thinks…….I’m sure they will all love them!!! Thanks for sharing!!

  3. Desi

    Why hello there! Where have these been all my life! I saw these pinned over at Fantastical Sharing of Recipes and had to check them out. They are absolutely breathtakingly beautiful. That drizzle, that frosting, that pb cup on top! I quickly perused your blog and I’m instantly drawn in… I am your newest follower ๐Ÿ™‚ Looking forward to more posts from you!

  4. Camille

    Oh. My. Goodness. Seriously, your recipes never cease to amaze me! PB and Chocolate are my weakness- I am going to be making these ASAP!! ๐Ÿ™‚ They sound awesome. Thanks for linking up to our link party- I am so happy that you were the first one! Your blog needs to get the recognition it deserves!! ๐Ÿ™‚
    Hope you have a great weekend!

  5. Erin Silvius

    Wow. These look soooo rich but so delicious. Awesome. I’m posting a semi-similar recipe on Thursday… you should come check it out! ๐Ÿ™‚

    1. Yvonne

      Thanks for stopping by! These are definitely not for the faint at heart, that’s for sure ๐Ÿ˜‰ I will definitely stop by on Thurs to see what you’ve got!