HI! While looking for a recipe, I ran across a recipe where you bake a mini peanut butter cup inside of a cupcake.
I make peanut butter buckeyes as a small side business, and I'd like to expand a bit by making chocolate cupcakes with a buckeye baked in the middle and topped with peanut butter or chocolate buttercream (or swirled buttercream). I've seen how you can fill a cupcake with a bismarck tip, but I'm not sure that would put enough filling in for my tastes.
Do you think baking the buckeye in the cupcake would work, or am I just inviting a big mess?
Try doing a few and see what happens.
I did some today, and the buckeyes sunk to the bottom. They're yummy, but I need to find a way so the sinking doesn't happen because it makes the cake come off on the liner on the bottom and you can see the buckeye. It's always something! Any suggestions would be appreciated!
they say to flour additions before adding. wonder if this would help
I have no idea what a buckeye is, so this is just guessing.
The buckeye is too heavy for the batter is my guess. Is the batter a thin or thick batter? What did you use for the cupcake part? Mix or scratch. My experience, not that there is much of it, is that my mix batter is thinner than my scratch batters.
Maybe the thicker the batter the less it will fall down inside?
a buckeye is a peanut butter ball dipped in chocolate, they're really big here in Ohio!
I think you might be right about the heaviness... I used a box mix and put the buckeye on top of some of the batter and then covered it with more batter. I might try it again by baking it halfway, putting the buckeye in, then finishing the baking.
thanks for all the tips!
Baking halfway will not work. You will not get a good cupcake.
I suggesting filling the cupcake and then very quickly before you put them in the oven, plop the buckeye on top. Then possibly they will stop sinking as the batter firms up from baking. But mix batters are thin due to the oil used instead of butter, so this may not work either. Maybe you could up the heat 25 degrees. I have read two things on this. The first is to warm up your oven to 400 and then immediately drop it down to 350 when you put the cupcakes in the oven. It makes them dome, but I have not tried it. I will on my next batch though. The next thing you can do is 375, and less cooking time. I have read about, but not tested it.
You may also want to try a scratch recipe. I know my scratch recipes are thicker than mix, but then it varies from recipe to recipe so I can't figure it out yet. Nor do I know what kind of batter I should be getting from scratch. But that is a whole other conversation!