We really enjoyed these cupcakes. They are rich with all of the peanut butter and fudge. I used ice cream fudge topping around the peanut butter ball but I think the next time I will use a ganache or a fudge frosting because it will hold up better inside the cake. The ice cream topping just soaked into the cake....which was not bad either.
Chocolate cake mix
1 cup of peanut butter
1/4 cup butter
1 1/2 cups powdered sugar
Fudge ice cream topping or fudge frosting
Canned chocolate frosting
2 Tbsp peanut butter
Make the cupcakes according to package. Take a small knife and cut a plug out of the top of each cupcake.
Mix 1 cup peanut butter, 1/4 butter and 1 1/2 cups of powder sugar until you get a crumbly mixture. Form into a 1 1/4 inch ball (like the size of a small walnut or a buckeye). Insert a ball into each cupcake. The balls may be larger than the hole you cut, the cake gives as you shove the ball into the center.
If I were going to make a change, here is where I would make it.
To help make these feel more like a buckeye, I added hot fudge on top of the peanut butter ball. In retrospect, I think ganache or fudge frosting would have been better but I was going for quick and easy preparation. Place the plug back on top of the cupcake.
I used 1 1/2 containers of already prepared chocolate fudge frosting to save time. I mixed in about 2 Tbsp of peanut butter. I filled a decorating bag and used a 1M tip to swirl on the icing.
We added colorful jimmies to the top of one for decor and that did not work. It looked a little silly and since we were going after the buckeye feel, we used the crumbly left-over peanut butter filling as a perfect topping.
We cut one open to make sure we did not skimp on the peanut butter filling. I think we did a good job. The amount ended up being perfect and the cupcakes were delicious.