Muddy Buddy Cupcakes. Chocolate cupcakes filled with homemade muddy buddies, topped with peanut butter buttercream, and finished with powdered sugar and chocolate ganache.
Growing up, my family enjoyed participating in sports, and we liked watching each other play sports, but we didn’t just go to professional or college games, or really even watch them on TV. So, despite being a cheerleader throughout middle and high school, I knew very little about football. My lack of knowledge actually became a small problem for me. In high school, I was captain of my cheerleading squad, which meant I would call the cheers. At one game I heard someone say something about first and ten, and having no idea what that meant, figured it would be a good time to call a first in ten cheer. Our team was on defense. Someone in the stands threw a shoe at me.
Everything changed when I went to college. I attended Clemson, which is a big football school. At Clemson, life revolves around football games in the fall. While there, footballl got into my blood. The tailgating, cheering, dressing in orange, listening to the band …. ahhhh, I still think it is THE BEST.
Having not attended college footballs games prior to starting Clemson, I had not attended a proper tailgate. And I consider that the reason that prior to college, I had not had the pleasure of eating Muddy Buddies. I still remember going with a friend to her family’s tailgate my freshman year of college. At the tailgate, there was a big Ziplock bag of Muddy Buddies. I thought it was the best thing I had ever eaten. I’m pretty sure I ate my friend’s family supply of Muddy Buddies that day. It was okay though, because in the south, people are way nice about that type of thing.
Muddy Buddies and fall now go hand in hand for me. I’ve been thinking a lot recently about how I could incorporate more Muddy Buddies into my weekly meal plan. A friend of mine gave me a book to write recipe ideas and I have a page where I wrote “Muddy Buddies.” I have had lots of ideas, but decided that I wanted to start with a cupcake that was basically a giant version of a Muddy Buddy, and then stuffed with them.
These turned out fabulously. Standard Muddy Buddies are made like this. I changed them a bit for the filling, because I wanted them to have more of a peanut butter taste, and less powdered sugar. The recipe made a few more than I needed for the filling, which was obviously a win … it made for a nice little snack while I waited for the cupcakes to get out of the oven.
So for your next tailgate or party, instead of just plain ole Muddy Buddies, you should consider kicking it up a notch and making these Muddy Buddy Cupcakes. You will not be disappointed.
Muddy Buddy Cupcakes
- 1/2 cup plus 6 tbsp all purpose flour
- 1 tbsp cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tbsp cocoa powder
- 1 cup sugar
- 1 large egg
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup boiling water
- 1/2 cup buttermilk
- 2 cups corn Chex
- 1/4 cup peanut butter
- 1/4 cup milk chocolate chips
- 1/2 tbsp unsalted butter
- 1/3 cup powdered sugar
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable shortening
- 1/2 cup peanut butter
- 3 cups powdered sugar
- 1/2 teaspoon salt
- 2-3 tbsp milk
- 1/3 cup milk chocolate chips
- 1 teaspoon coconut or vegetable oil
- 2 tbsp powdered sugar
- Preheat oven to 350 degrees. Line cupcake pan with liners or spray with cooking spray.
- In a large bowl or base of a stand mixer, stir together flour, cornstarch, baking soda, salt, and cocoa powder. Once combined, beat in sugar, egg, oil, vanilla, water, and buttermilk until well combined, about 2 minutes.
- Fill cups 2/3 of the way full with batter. Bake for 16-18 minutes, or until toothpick inserted into one of the center cupcakes comes out with just a few crumbs. Let cool completely before frosting.
- In a small, microwave safe bowl, mix together chocolate chips, peanut butter, and butter. Heat in microwave in 30 second increments, stirring well after each increment, until smooth.
- Pour mixture over Chex cereal and stir until all of cereal is covered with mixture. Then, place mixture in a sealable bag or container with cover. Pour powdered sugar over cereal, cover container or seal bag, and shake until all of cereal is covered.
- Use a cupcake corer or spoon to remove center of cupcakes. Fill hole with filling mixture.
- Beat together butter, shortening and peanut butter until light and creamy, about 3 minutes. Then mix in salt until well combined.
- Next beat in powdered sugar about 1/2 cup at a time, stirring down sides as needed.
- Add milk 1 tbsp at a time until desired consistency reached.
- Use a pastry bag and tip to decorate top of cupcakes with frosting (I used a Wilton 2D tip).
- Dust tops of cupcake with powdered sugar (I use a sifter for this).
- In a microwave safe bowl, heat chocolate and oil in microwave in 30 second increments. Stir well after each increment until smooth. Use a spoon or squeeze bottle to drizzle over tops of cupcakes.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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