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.
Watch it:
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 | Print |
- Cake:
- 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.
Breakfast
- 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
Drinks
- 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
Main Dishes
- 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
Side Dishes
- 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
Desserts
- 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
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
