Buckeye Cupcakes #SundaySupper
Do you know what I love about Cleveland? EVERYTHING! Clevelanders are amazing people, pretty down to earth, kind and warmhearted. Growing up in Cleveland was wonderful and it still amazes me in a way that I did not raise my family there. Then, I remember how cold the weather is and I know why I live in Florida.
This week’s Sunday Supper theme is all about foods that represent our respective hometowns. As a child, I do not recall any one particular food that I identified as either Cleveland or Ohio. Everything I ate was just, ‘normal’. Well, most of the time.
So what dessert is most closely aligned with Cleveland and/or Ohio? I thought of streudel, but Lucy’s Sweet Surrender has that market cornered and I did not think I could get their time honored recipes. Archie from Archie’s Bakery used to work at Hough Bakeries and makes the cakes I grew up loving. However, I knew Archie was not going to share those very secret recipes, either.
So, I did the next best thing. I posted a Facebook shout out to my Ohio friends asking what they think of when someone mentions Ohio desserts. Had I not specified dessert, I am SURE bologna would have been on the list!
Chocolate and peanut butter Buckeyes candy was a popular response but I, already, blogged about those homey treats. However, my lifelong friend, Nancy Polster, suggested chocolate cupcakes made to resemble Buckeyes.
Talk about a great idea! Mini chocolate cupcakes are baked and cooled. The center is then cored and filled with peanut butter deliciousness. As a Clevelander at heart, I proudly share Buckeye Cupcakes with you. Now that I have conquered this Ohio love of mine, I wonder what it would take to get my beloved Browns into a Super Bowl.
|Buckeye Cupcakes #SundaySupper|| |
- 1 cup all purpose flour
- ⅓ cup cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 7 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 eggs
- ½ cup sour cream
- ¾ teaspoons vanilla extract
- ½ cup chocolate chips
- Peanut butter filling:
- ¾ cup peanut butter
- 3 tablespoons unsalted butter, softened
- ⅓ cup plus 1 tablespoon confectioners sugar
- ½ teaspoon vanilla extract
- For the cake:
- Preheat the oven to 350°. Line 30-32 mini muffin tins with cupcake liners and set aside.
- Whisk the flour, cocoa, baking soda and salt together in a small bowl and set aside.
- Place the butter and sugar into a mixing bowl and beat until smooth and creamy, about three minutes, scraping the bowl down as needed. Add the eggs, one at a time. Blend in ½ of the dry ingredients followed by the sour cream and vanilla. Add the remaining dry ingredients. Lastly, stir in the chocolate chips.
- Use a small cookie dough scoop to transfer the batter to the mini muffin cup liners.
- Bake at 350° for 12-14 minutes, rotating the pans front to back and side to side halfway through. Remove from the oven and cool completely.
- For the peanut butter filling:
- Place the peanut butter, butter and confectioners sugar into a mixing bowl. Mix on low speed until the ingredients are combined and then beat on high speed until thoroughly blended.
- Once the cupcakes are cool, use a cupcake corer to remove the center portion of the cupcakes. Think of these pieces as your reward for working so hard.
- Transfer the peanut butter filling to a quart or gallon size plastic freezer bag. Seal the bag and cut off a small piece from one of the bottom corners.
- Squeeze the filling into the hole of the cupcakes, leaving a smooth edge on top and enjoy.
- Betsy's tidbit:
- Cupcake corers are, usually, found in specialty baking and/or craft stores.
Many thanks to Coleen of The Redhead Baker for hosting this week’s very special Sunday Supper event. Please check out everyone else’s hometown favorite food.
- Alamo City Breakfast Tacos by The Weekend Gourmet
- Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
- Mickey Mouse Waffles by Wallflour Girl
- New York Style Bagels by The Girl In The Little Red Kitchen
- Peanut Butter and Fluff French Toast by Momma’s Meals
- Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
- Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog
Appetizers and Snacks
- Baked Buffalo Chicken Wings by Peanut Butter and Peppers
- Cuban Sandwich Crostini by Casa de Crews
- Cuban Sandwich Dip by Family Foodie
- South Jersey Boardwalk Popcorn by Take A Bite Out of Boca
- Chicken and Dumplings by Food Lust People Love
- Crockpot Cincinnati Chili by Palatable Pastime
- Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
- Honey Cola Baked Ham by Magnolia Days
- Hot Brown Ham Sliders by A Kitchen Hoor’s Adventures
- Joe’s Special by Nosh My Way
- Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
- New England Beans and Cod by Cooking Chat
- Oven Toasted Ravioli by Curious Cuisiniere
- Philadelphia Tomato Pie by The Redhead Baker
- Pierogies by Hezzi D’s Books and Cooks
- Portobello “Philly Cheese Steak” by PancakeWarriors
- Pozole Rojo by Simply Healthy Family
- Revved-up Poutine by Jane’s Adventures in Dinner
- Rice with Pork and Pineapple by Basic N Delicious
- San Francisco Cioppino by Eat, Drink and be Tracy
- Seattle-Style Dungeness Crab Roll by Bobbi’s Kozy Kitchen
- Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
- The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
- Upper Peninsula Pasties by Recipes Food and Cooking
- Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
- Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe
- 1905 Salad by Supper for a Steal
- Chicken Rice Pilaf by Crazy Foodie Stunts
- Classic Italian Risotto in Bianco by La Bella Vita Cucina
- Greek Salad with Potato Salad by Ruffles & Truffles
- Korean Steamed Eggs by Hip Foodie Mom
- Smoke House Cheesy Garlic Bread by Peaceful Cooking
- Apple Crisp by Serena Bakes Simply From Scratch
- Buckeye Cupcakes by Desserts Required
- Carob Bumpy Cake by Pies and Plots
- Chocolate Earthquake Cake by That Skinny Chick Can Bake
- Chocolate Pocky Cake by NinjaBaker
- Grandma Sweeney’s Chocolate Cream Pie by Lifestyle Food Artistry
- Lemon Buttermilk Bundt Cake by Alida’s Kitchen
- Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
- Mile High Strawberry Pie by Cindy’s Recipes and Writings
- Pear Parkin by Happy Baking Days
- Vegan Timbits by Killer Bunnies, Inc
- Vernors Cake by Country Girl in the Village
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