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Brownie Buckeye Cupcakes

Rating: 5 4 Comments

A moist brownie cupcake filled with a peanut butter centre and topped with a rich peanut butter icing.


  1. Preheat oven to 350°F. Place paper baking cups in each of 12 regular-size 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.
  3. 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.
  4. Bake 23 to 25 minutes or until toothpick inserted in centre of cup comes out almost clean.
  5. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
  6. 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.
  7. Spread about 2 tablespoons of icing on each cupcake leaving the edge un-iced.

Try using a scoop to portion batter more easily. A scant-filled #12 scoop (about 2-1/2 inch diameter) works well.

It is important to place the peanut butter cup upside down on batter to achieve the proper effect after baking.


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Anglewings on May 1, 2014 5:10 p.m.

These sound delicious,I definately have to try this recipe tomorrow.I love anything chocolate.

avasmama on May 1, 2014 11:17 a.m.

YUM!!!! Chocolate and peanut butter compliment each other so nicely. Sweet and salty!

GoalieMom94 on Oct 27, 2010 10:28 p.m.

Big winner in my house. Although I did not use the icing as I felt it was extremely rich as it was. Overall ... will definitely do it again.

Tanya265709 on Jul 21, 2011 3:04 p.m.

Made this, and I also did not use the icing. Very sweet. But I dont know if I did something wrong or not, but found that they were very oily, soaked through the liners