Muddy Buddy Cupcakes
Muddy Buddy Cupcakes. Chocolate cupcakes filled with homemade buddies, topped with peanut butter buttercream, and finished with powdered sugar and chocolate ganache.
Servings: 18 cupcakes
Ingredients
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
Filling
- 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
Frosting
- 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
Decor
- 1/3 cup milk chocolate chips
- 1 teaspoon coconut or vegetable oil
- 2 tbsp powdered sugar
Instructions
Cupcakes
- 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.
Filling
- 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.
Frosting
- 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.
Decorating
- 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.
Notes
If you are not serving the cupcakes immediately, wait until you are serving to dust the tops with powdered sugar. A light dusting will not be seen after a few hours.