Yes indeed – a yellow cupcake with a peanut butter filling topped with chocolate peanut butter ganache that is also gluten free.  In other words, this cupcake from Gluten Free Canteen has all the yumminess of chocolate and peanut butter with the gluten.  Life is good.

Buckeye Cupcakes (Gluten Free)

Ingredients
Easy Buckeye Filling
  • 330 grams powdered sugar, sifted (3 cups)
  • 385 grams creamy peanut butter (Skippy Natural) (1½ cups)
  • 115 grams unsalted butter, room temperature (8 tablespoons or 1 stick)
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla
Cupcake
  • 130 grams AP GF flour (1 cup)
  • 100 grams granulated sugar (1/2 cup)
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 115 grams unsalted butter, melted and cooled (8 tablespoons, 1 stick)
  • 2 extra-large eggs
  • 112 grams buttermilk (1/2 cup)
  • 200 grams buckeye filling (3/4 cup)
Chocolate Peanut Butter Ganache
  • 145 grams heavy cream (1/2 cup)
  • 32 grams creamy peanut butter (Skippy Natural) (2 tablespoons)
  • 300 grams chopped semisweet chocolate (2 heaping cups)
Decoration
  • Peanut butter heart or milk chocolate hearts
Instructions
Easy Buckeye Filling
  1. Using an electric mixer, beat together sifted powdered sugar, peanut butter, butter, salt, and vanilla until combined and mixture is fluffy. Set aside 200 grams or ¾ cup and freeze until ready to bake cupcakes. Save and freeze remaining mixture for another use.
Cupcake
  1. Preheat oven to 350. Place liners in a muffin pan (12).
  2. Whisk together flour, sugar, baking powder, baking soda, and salt. Add melted butter, eggs, buttermilk and buckeye dough (broken into 1 tablespoon sized pieces). Using an electric mixer, blend together until batter is smooth, fluffy and everything is well incorporated. Scoop into liners ⅔ full.
  3. Bake 21-23 minutes or until a toothpick comes out with dry crumbs. Cool in pan 5 minutes and remove cupcakes to a rack to cool completely.
Chocolate Peanut Butter Ganache
  1. In a double boiler gently heat cream with peanut butter and chocolate. Stir frequently until fully melted. Remove from heat and cool until bottom of bowl is barely warm to the touch. Dip tops of cupcakes in chocolate, coating the entire surface. Swirl cupcake gently and flip right side up and set on rack. Repeat. Top with chocolate heart. Let set 30 minutes. They can be refrigerated to set faster but the shine might become dull. Best eaten same day.

 Buckeye Cupcakes (Gluten Free)

Print Friendly, PDF & Email