Buckeye Cupcakes

Ingredients:

1 chocolate cake mix
1 c. peanut butter
12 oz. cream cheese
6 Tblsp. milk
4 Tblsp. sugar
4 c. powdered sugar
1 tsp. vanilla

Prepare cake mix according to package directions. Line muffin tins with cupcake liners. Fill cupcake liners 1/2 full. Mix the filling: In a bowl, combine 1/2 cup of the peanut butter, 6 ounces of the cream cheese, 2 of the tablespoons of milk, and the 4 tablespoons of sugar. Mix it together into a stiff dough and roll into big gumball-sized balls (not as big as golfballs) and place in the center of the cake batter in each cupcake. Bake according to the cake box directions. Allow the cupcakes to cool completely. Make the frosting: In large mixing bowl put the other 1/2 cup of peanut butter, the remaining 4 tablespoons of milk and the other 6 ounces of cream cheese plus the vanilla. Slowly incorporate the powdered sugar, making sure the frosting doesn't get too thick.

When I made these I used the aluminum cupcake liners so I had the nice silver for the scarlet and gray tailgate party. I put the frosting on using a squeeze decorator so the tops were pretty, then I shaved dark chocolate on top (Giardelli extra dark chocolate bar using a vegetable peeler to shave pieces off) - you could substitute chocolate chips on top, some chocolate sprinkles, or even some Reese's pieces.

Today is a college football Saturday, so it's putting me in the mood for tailgate food. I got this recipe from a good friend of mine, Erin, who is a big OSU Buckeye fan. They are perfect for tailgate parties, though they are a little labor-intensive (but defnitely worth the trouble!). Thanks for the recipe Erin! (and thanks to Maria for taking the picture of them for me!)