Alright folks, the moment has finally arrived. THE Game! Today we finish off our season right with a match up against our rival, M*chigan (no that is not a typo, I am bleeping out a bad word). Since we are ineligible to proceed into the B1G championship game or to a BCS bowl, this will sadly be our last game of the season. Too bad, since we are ranked #4 in the AP Poll and with the implosion that was last weekend we may have advanced even higher (obviously I have high expectations for our game today). Alas, maybe next year…
For this once-a-year event, I had to make something super special for the last Peanut Butter & Chocolate Saturday. Chocolate cupcakes stuffed with buckeye candies, topped with peanut butter frosting and a miniature buckeye candy on top – BOOM! They are outstandingly wonderful and therefore incredibly dangerous. Hopefully I won’t need to take out any emotional trauma, because my already limited self control will be completely lacking in order to prevent me eating more than one, or two, or ten…
One year ago: Apple Blackberry Pie
Two years ago: Cranberry Sauce
Makes 12 cupcakes
8 Tbsp (1 stick) unsalted butter, cut into 4 pieces
2 oz. bittersweet chocolate, chopped
1/2 cup cocoa powder
3/4 cup all-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 cup (4 oz.) plain Greek yogurt (I used 0% Chobani)
12 buckeye candies, plus more for topping (I made mini ones for the top)
PEANUT BUTTER FROSTING
1 cup powdered sugar
1 cup creamy peanut butter
5 Tbsp unsalted butter, at room temperature
3/4 tsp vanilla extract
1/4 tsp salt
1/2 cup heavy cream
- To make the Cupcakes: Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees.) Line standard-size muffin pan with baking cup liners.
- Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
- Whisk flour, baking soda, and baking powder in small bowl to combine.
- Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in Greek yogurt until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
- Divide half the batter evenly among muffin pan cups. Place a buckeye in the center of each and cover with remaining batter. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
- Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
- To make the Peanut Butter Frosting: Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
- Frost cupcakes, and top with additional buckeye candies.
Source: Adapted slightly from Brown Eyed Baker.