Buckeye Cupcakes

• FOR THE CUPCAKE:
• 1/2 cups Cocoa Powder
• 2/3 cups Boiling Water
• 2/3 cups Bittersweet Chocolate, Chopped
• 1-1/2 stick Butter, Softened
• 1-1/2 cup Sugar
• 4 whole Eggs
• 1 teaspoon Vanilla
• 2 cups Flour
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1 cup Plain Greek Yogurt
• FOR THE FROSTING:
• 1/2 cups Butter, Softenend
• 1-1/4 cup Creamy Peanut Butter
• 4 cups Powdered Sugar
• 1/2 cups Cream

1. Preheat oven to 350u0b0F. Line two 12-count cupcake pans and set aside.
2. Place cocoa in a bowl. Pour boiling water over cocoa and whisk until smooth. Add chopped chocolate and stir until melted. Set aside.
3. In a mixer, beat butter and sugar on medium speed until creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
4. Combine flour, baking soda and salt in a separate bowl. Slowly add dry ingredients into wet in 2 additions, adding the yogurt in between each addition. Mix just until incorporated. Then mix in the cocoa mixture until just incorporated.
5. Fill liners 1/3 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and set on a rack. Let cupcakes cool in pan.
6. For the frosting:
7. In a mixer bowl, combine butter and peanut butter, beating until smooth. Very slowly mix in powdered sugar, 1 cup at a time, mixing well after each addition. Add in cream and beat until frosting is piping consistency, adding more cream if necessary.
8. To assemble, cut out a small hole into the center of each cupcake using a pairing knife or an Oxo cupcake corer. Pipe frosting into center of each cupcake. Then pipe your frosting using an 844 large tip onto each cupcake.

cocoa, boiling water, bittersweet chocolate, butter, sugar, eggs, vanilla, flour, baking soda, ubc, greek yogurt, frosting, butter, peanut butter, powdered sugar, cream

Taken from tastykitchen.com/recipes/desserts/buckeye-cupcakes/ (may not work)