|Our hypothetical future grandkids really needs to hope Chad's tall genes are dominant.|
Adapted from Food.com, the Brown Eyed Baker, and more All Recipes
Servings: 24 cupcakes
Time: 120 minutes
|A giant buckeye ball|
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
2 tsp vanilla extract
4 cups sifted powdered sugar
6 oz semi-sweet chocolate chips
2 tbsp shortening
1 batch chocolate cupcake batter found here (sans the Reese's)
1 batch peanut butter frosting also found here
|My next great buckeye inspiration will just be dipping buckets in a giant vat of chocolate pudding.|
- Make a gazillion buckeyes (or 50). Mix the peanut butter, butter, vanilla, and powdered sugar together in a large bowl by hand until a smooth yet firm dough forms. Shape into ~1-2 tsp balls, and refrigerate while you make the chocolate.
- Melt the shortening and chocolate chips together in a double boiler, stirring until smooth.
- Use a toothpick to dip the balls into the melted chocolate. Then place the dipped balls onto a baking sheet lined with wax paper. Refrigerate for 30 minutes until set.
- Preheat the oven to 350 F.
- Get lazy and tired of typing up the same chocolate cupcake recipe again, so make your readers do all the work. Make the chocolate cupcake batter. Fill lined muffin tins slightly less than 2/3 full with batter. Add a buckeye to each. Bake for 13-16 minutes until the toothpick test comes back clean.
- Mix the peanut butter frosting together. Top each cupcake with frosting and an additional buckeye.
- Hope this convinces your friends to return to Charleston soon.
|I heard you liked buckeyes, so I put a buckeye inside of your buckeye.|
While we are sad to see them go, Robin and I would like to raise a tall glass of milk and wish Chad and Bridget the best of luck bringing their unique brand of awesome back to their roots.
|My next big undertaking will be creating a shrink ray so I can run through a maze of buckeyes (and eat my way out).|