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4,000+ 5* Reviews
Proudly Serving For 10+ Years
Free Shipping Over $300
Chocolate Cake… We think 90% of you just smiled hearing those two words. Just the mention of this yummy baked good makes us perk up, especially the way we make it. Care to find out how? Just close your eyes…erm, well, close one eye, because you still need to read after all. Imagine a luscious, velvety, dark chocolate cake, filled with nuggets of milk chocolate and peanut butter that caress your taste buds with every bite. Then, imagine all that deliciousness is gluten free! That’s no typo -- our Chocolate Buckeye Cupcakes are delectable and gluten free!
How can you be sure these cupcakes are as delicious as we say? We used the proven science of the “Nephew Test.” Our resident staff baker made these cupcakes for her hard-to-please, picky-eater nephew. At first bite, his eyes shot open in surprise and he exclaimed a guttural “MMMMMMM!” So yes, we’re confident these are top-notch cupcakes.
Just what takes this recipe to the next level of flavor? That would be the addition of Gertrude Hawk Mini Milk Chocolate Peanut Butter Buckeyes: luscious, delicious, and classic. With these staples for the peanut-butter-and-chocolate lover, the cupcakes become a must-bake, but we’re still not done! To amplify the flavors, we paired our Chocolate Buckeye Cupcakes with a creamy Peanut Butter Icing, and both recipes are below.
If you would like to give this a shot, you can find these incredible Mini Buckeyes at our All City Candy store located in the bulk section, or you can order Mini Buckeyes online in 3-lb bags (leaving extras for decorating…and maybe a few for snacking). Now let’s get baking!
Yield 12-14 cupcakes
Ingredients
1 cup Gluten-Free Flour*, plus 1/2 teaspoon to sprinkle on the Buckeyes - use your favorite
1 cup plus 1 tablespoon Granulated Sugar
2 tablespoons Dark Cocoa Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Buttermilk**
1/2 cup cold Coffee
1/2 cup Vegetable Oil
1 whole Egg
1 Egg Yolk
1/3 cup Mini Milk Chocolate Peanut Butter Buckeyes, cut into quarters
A couple of tips before you begin...
* Check your gluten-free flour. Does it contain Xanthan Gum? Most 1-to-1 gluten-free flour mixes do. If your flour is not a 1-to-1 substitution, it most likely does not contain Xanthan Gum. If it is not on the ingredients label on your gluten-free flour, add 1/4 teaspoon of Xanthan Gum to the dry ingredients. [Fun fact: Xanthan Gum acts like gluten in wheat flours, so it provides the structure in gluten-free recipes. Without it, baked goods can become oddly crumbly. See? Science is fun!]
** Don’t have buttermilk on hand? Here’s a quick substitution: Add 1/2 tablespoon lemon juice to a measuring cup, and fill the rest with regular milk (or almond/soy milk if you so desire) until you hit the 1/2 cup mark. Then, let sit for 5 minutes before starting the recipe.
Instructions
1. Sift the gluten-free flour, sugar, cocoa powder, baking soda, and salt together in a medium- sized bowl.
2. In a large bowl, combine all the wet ingredients (buttermilk, coffee, vegetable oil, and eggs) and whisk together until well combined, for about 30 seconds.
3. Pour the dry ingredients into the wet and whisk together for 1 minute. There should not be any dry patches or lumps; if there are, keep whisking. [Note: The beauty of this recipe is it is gluten-free, so there is no chance of over mixing or risk of a rubbery end product.]
4. Sprinkle the remaining 1/2 teaspoon of gluten-free flour on the Mini Buckeyes and toss to coat. This will help stratify the Buckeyes throughout the batter and prevent them from sinking to the bottom.
5. Add the flour-coated Buckeyes to the mix and stir in until distributed.
6. Now let the batter sit for 30 minutes. Do not skip this step: it is important for the gluten- free flour to have a chance to absorb the liquid in the batter. Otherwise you will get crumbly cupcakes. It also gives the baking soda extra time to puff the batter so you have a better rise and not flat, dense, sad cupcakes.
7. Preheat your oven to 375 degrees Fahrenheit and dispense your batter into lined cupcake pans.
8. Bake the cupcakes until a toothpick inserted in the middle comes out batter-free, roughly 17-20 minutes.
9. Let the cakes cool and frost with Peanut Butter American Buttercream Icing (recipe below) or use your favorite alternative.
Ingredients
2/3 cup Butter, super soft but not melted
1-1/2 cups Powdered Sugar, sifted
1/4 cup Creamy Peanut Butter
2-3 tablespoons Milk
Instructions
1. Whip butter in a stand or hand mixer on high for 5 minutes; it should be fluffy and white in color.
2. Add half of the powdered sugar and mix on medium for 2 minutes. Scrape down the bowl.
3. Add the remainder of the powdered sugar and mix for another 2 minutes. Scrape down the bowl.
4. Add in (read: thwack in) the peanut butter and mix for another 2 minutes. Scrape down the bowl again, then check the consistency; it should be somewhat loose, so that it can be spread or piped. If it needs to be a bit looser, add in milk, 1 tablespoon at a time, scraping down the bowl to check the consistency between each addition.
5. Spread or pipe the icing onto the cupcakes.
6. Decorate the iced cupcakes with any Milk Chocolate Peanut Butter Buckeyes you have remaining (if you’ve not already eaten the whole lot – you know, for quality control purposes). Enjoy!
For those about to dive in and make these yummy cupcakes, be sure to share and tag us in your social media pictures! We love to see what you create using candy from our store.
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