Buckeye Cupcakes Recipes
BUCKEYE COOKIES
Try this delicious twist on the classic holiday candy -- a decadent chocolate chunk cookie topped with creamy peanut butter and smooth chocolate ganache. A definite WOW!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 30
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
- Drop dough by slightly rounded tablespoons 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- Meanwhile, in small bowl, mix peanut butter, powdered sugar and vanilla until well blended. Spread about 1 teaspoon mixture on top center of each cookie.
- In small microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 45 seconds; stir until smooth. Spoon generous teaspoonful on each cookie; spread gently over peanut butter layer. Allow chocolate to set until firm, about 1 hour. Store covered in refrigerator.
Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 12 g, TransFat 0 g
BUCKEYE BROWNIES RECIPE
These glorious buckeye brownies are the perfect mix of chocolate and peanut butter that will leave your taste buds asking for more.
Provided by Steph Loaiza
Categories Dessert
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Grease a 9 x 13 inch baking pan.
- Melt butter, then stir in cocoa. Add in sugar and eggs to the mixing bowl and stir together.
- Add in vanilla, flour, and salt and beat together well.
- Spoon batter into the prepared pan.
- Bake 25 to 30 minutes, or until cooked through. Top with peanut butter layer and ganache.
- Place 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.
- Melt chocolate chips and butter in the microwave for 2 minutes in 30 second intervals, stirring in between, and mix until smooth.
- Spread on top of the frosting layer and let it cool until hardened.
Nutrition Facts : Calories 451 kcal, Carbohydrate 51 g, Protein 6 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 76 mg, Sodium 151 mg, Fiber 2 g, Sugar 38 g, UnsaturatedFat 9 g, ServingSize 1 serving
BUCKEYE CAKE
This recipe was a winner in the "Share the Very Best" recipe contest sponsored by BH&G and Nestle Toll House. When I saw it, I cut it out immediately b/c I knew it would be perfect for a birthday cake for my chocolate & peanut butter loving DD! Posting b/c I don't want to lose it!
Provided by Impera_Magna
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*.
- Grease 9" round cake pan; line bottom w/ parchment paper & grease.
- FOR CAKE: Combine eggs and sugar in large bowl.
- Stir in flour, melted butter, Choco Bake, vanilla, and salt until smooth.
- Pour into prepared pan.
- Bake for 25 mins or until a wooden pick inserted in the middle comes out clean.
- Cool on wire rack for 5 minutes.
- Run knife around edge of pan; cool for an addition 10 minutes.
- Invert cake onto serving platter; remove pan and parchment; cool completely.
- FOR PEANUT BUTTER LAYER: Beat peanut butter, butter, & vanilla in med bowl until combined.
- Gradually beat in powdered sugar.
- Spread mixture on cake.
- Refrigerate for 30 minutes.
- FOR GANACHE: Heat cream in small saucepan to boiling; remove from heat.
- Add semi-sweet chocolate chips; let stand 5 minutes.
- Stir, refrigerate for 30 mins or until mixture is spreadable.
- Spread on top and sides of cake.
- FOR DECORATION: Melt peanut butter & milk chocolate chips in resealable plastic bag on 70% power for 10-15 seconds.
- Knead bag to mix.
- If necessary, microwave for an additional 10-15 seconds until melted.
- Cut a small hole from corner of bag; squeeze to drizzle over cake.
- Store cake in frig; let stand 30 mins before serving.
Nutrition Facts : Calories 800.1, Fat 51.6, SaturatedFat 26.3, Cholesterol 131.8, Sodium 283.4, Carbohydrate 83.6, Fiber 4.2, Sugar 67.6, Protein 11.4
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