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THBuckeye Cupcakes
These Buckeye Cupcakes are the first recipe in my new series, By the Dozen, where I’m taking my most popular cake recipes and turning them into cupcakes. These are inspired by my beloved Buckeye Cake, and this cupcake recipe makes just 12 rich, moist chocolate cupcakes filled with ganache and topped with peanut butter buttercream. They perfect when you need a little cake fix without committing to the whole thing. Recipe in the caption/pinned comments or comment ‘CUPCAKE’ and I will send a link right to ya!
For the Chocolate Cupcakes
Ingredients
1 cup (120g) cake flour
1 cup (200g) granulated sugar
6 Tbsp (30g) unsweetened Dutch-process cocoa powder
½ tsp baking soda
1 tsp baking powder
½ tsp kosher salt
½ cup (120ml) buttermilk, room temperature
¼ cup (55ml) neutral oil (I use avocado oil but vegetable or canola work too)
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120ml) hot coffee
Instructions: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk well to combine. In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined. Slowly whisk in the hot coffee until smooth. Fill cupcake liners with ¼ cup batter each. Bake for 16–18 minutes, until a toothpick inserted comes out with a few moist crumbs. Start checking around 15 minutes, especially if your oven runs hot, no one wants a dry chocolate cupcake. Allow cupcakes to cool completely before filling and frosting.
*recipe continued in pinned comments*
#buckeyecupcakes
#chocolatepeanutbutter
#cupcakerecipe
#homebaking
#bakingfromscratch
@theactualansley
