Buckeye Cupcakes
Published: Friday, March 6, 2026
1 box chocolate cake mix
1 c. water, per package directions
3 large eggs, per package directions
½ c. vegetable oil, per package directions
1 stick butter, softened
8 oz. cream cheese, softened
1 c. peanut butter
16 oz. powdered sugar
4 c. milk chocolate chips
1 Tbsp. vegetable oil
Reese's peanut butter cups, halved, for decoration
Make chocolate cupcakes according to the box mix instructions. Bake then let them cool, then stick them in the freezer. (Freezing them helps when cupcakes are dipped in chocolate.)
For the peanut butter frosting, in a mixer with the paddle attachment, cream butter and cream cheese until smooth. Add peanut butter and mix until combined. Slowly add powdered sugar to the peanut butter mixture on Low. You want this to come together so that it feels more like a dough when you roll it between your fingers. Add powdered sugar until you achieve this texture.
Take a golf ball-sized glob of the frosting out of the bowl and roll it into a ball. Then slightly flatten it to the size of the cupcake top. Set it on top of the cupcake, then take your palms and flatten the sides of the icing to the top sides of the cupcake all the way around, leaving a small dome in the center. Return cupcakes to the freezer to allow the icing to slightly freeze.
While the frosting is freezing, take the chocolate and, in a double boiler or in the microwave, melt it. You may need to add a little vegetable oil to thin it out so it's not so thick to dip. (Add around 1 Tbsp of oil.) Once the chocolate is melted, take the cupcakes out of the freezer. One at a time, turn over and dip the frosted top into the chocolate. Before the chocolate sets all the way, decorate with Reese's halves. Let the chocolate set up on the cupcakes. You can speed this up by sticking them in the refrigerator. —Makes 24.
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