Dessert

Buckeye Brownie Cupcakes is for Dessert.

Buckeye Brownie Cupcakes takes 40 minutes to prepare.

Buckeye Brownie Cupcakes takes 30 minutes to cook.

Buckeye Brownie Cupcakes makes 16 servings.

The ingredients for Buckeye Brownie Cupcakes are:

Pillsbury Brownie Mix (18.4 ounce size)
1.2 cup oil
1/4 cup water
3 eggs
16 Reeses Peanut Butter Cups (miniature)

Icing

2 cups Powdered Sugar
1/4 cup butter (room temp)
1/2 cup peanut butter
2 tbs milk
l tsp vanilla

Ganache

1/2 cup heavy cream
4 ounces bakers unsweetened chocolate (finely chopped)
2 tbsp light corn syrup
2 tbsp honey
2 tsp vanilla
2 tsp vanilla extract

Here is how you make Buckeye Brownie Cupcakes:

Preheat oven to 350 degrees. Line muffin tins with paper cups (recipe makes 16 cupcakes) In a large mixing bowl mix brownie mix, eggs, oil and water. Fill muffin cups 2/3 full. Push one inverted peanut butter cup in the center leaving top of cup exposed (brownie will bake around it). Bake for 24 minutes. Allow to rest 5 minutes and remove from pan and allow to cool completely before frosting.Frosting-Mix powdered sugar, butter, peanut butter milk and vanilla until smooth. Using a piping bag apply to each cupcake in a swirl pattern.Ganache-In a saucepan heat heavy cream until very hot but not boiling and remove from heat. Add chocolate to cream and allow to melt (about 5 minutes) and wisk in honey, corn syrup and vanilla until smooth and glossy. Using a spoon or piping bag with very small tip drizzle over cupcake in a pretty pattern. Add another reeses peanut butter cup for garnish Serving Size: 16Number of Servings: 16Recipe submitted by SparkPeople user MRSTTHARP.

The nutritional information for Buckeye Brownie Cupcakes is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 579.1

• Total Fat: 35.1 g
• Cholesterol: 119.6 mg
• Sodium: 520.5 mg
• Total Carbs: 55.2 g
• Dietary Fiber: 1.2 g
• Protein: 14.4 g